#Toutiao Creation Challenge# Some foods are very good when you look at them, but they are delayed by their names. For example, Shanxi special pasta - Cat Ears. People who have never seen it must say that cats are so cute, why should they eat their ears! In fact, it is made of sma

For example, Shanxi specialty pasta - Cat ears .

People who have never seen it must say, cats are so cute, why should they eat their ears!

In fact, it is made of hand-twisted, small noodles shaped like cat ears, and stewed with vegetables and meat into a hot pot. The taste is so delicious!

Another example is Tainan famous snacks - coffin board .

sounds so terrible at first glance, but curiosity is crazy.

It turns out that it is hollowed out toast and fill in the vegetables. It is crispy on the outside and sweet on the inside, and it can also get a "promotion and wealth".

also, Guangdong Meizhou specialty - mouse .

Just listening to this name, I guess it will be said that you Guangdong people dare to eat anything.

is wronged, they just look a bit like a rat's tail rice noodles!

Since all the preparations have come to this point, it is unreasonable not to give a similar delicacy - Su Mouse

Su Mouse is a Northeast specialty pastry.

is similar to sticky bean buns and sticky and burnt. They are both glutinous and stuffed Manchu traditional foods.

A chubby little ball was wrapped in a piece of Su Ziye , which looked like a little mouse with her butt sticking out, so she got this down-to-earth name.

From the perspective of ingredients and production, Su Mouse can be understood as a sticky bean bag wrapped in perilla leaf .

So Su mouse is also called Su Ye Bao, Su Ye cake, , Su Ye dry food.

In the past, people were hunting and fighting in the wild. They loved to carry this sticky food for dry food, which was resistant to storage, and they were easy to eat and hunger. They were very hard-core.

Later, it gradually became a home staple food for ordinary people and a must-have pastry during festivals.

Su Ziye is eaten in summer and autumn, Manchu tribes celebrate the Golden Festival, and the "steamed winter" is even more popular as the Chinese New Year is approaching!

The outer skin is made of sorghum rice flour or glutinous rice flour, and the sweet and non-greasy red bean filling is wrapped inside.

is eaten in the mouth, soft and glutinous, and has a little strength, and then falls into the gentle sweetness, which is very healing~ The most special thing about

is the fresh saccharin leaves underneath, which not only prevents stickiness, but also adds a refreshing plant fragrance.

The red bean filling is best to have a dense melting in the mouth, and it has a bit of graininess. It cannot be too sweet to cover up the fragrance of the beans.

I used a pressure cooker to cook it. It is short, easy to produce sand and less moisture, making it easy to stir-fry into a ball.

It is recommended to stir-fry the bean filling in butter, which will taste a faint milky aroma, which is lighter than lard and more mellow than lard.

dough peel is made of Northeast jiang rice noodles , which is more absorbent than water-ground glutinous rice flour , and it will not be soft after steaming, and the taste is more tough.

Use the semi-scalding method to knead the dough better, soft without losing the tendon.

Worry that everyone can’t control it well. Today’s prescription uses 40-50-degree hot water noodles, which can also be made very well.

The classic is red bean stuffing, but you might as well expand the Autumn limited pumpkin stuffing , and it will burst into pieces after taking a bite!

Steamed pumpkin, then add condensed milk and sugar to stir-fry.

Make more at a time, seal it in the refrigerator freezer layer, and breakfast and afternoon tea for the next two weeks are all settled~

My face control, and I also used fruit and vegetable powder to make a taro purple, which looks even more pleasing!

- Su Mouse -

[ Ingredients]

red bean filling: red beans 100g water 350g fine sugar 30-50g edible oil/unsalted butter 10g

glutinous rice peel: 300g ripe rice noodles 210g warm water (40-50 degrees) 210g fine sugar 20g edible oil Perilla leaf

This recipe can make 15-16 sous virgin

tablespoon = 1 table spoon = 15ml

tea spoon = 1 tea spoon = 5ml

[ Recipe ]

. Soak the red beans in warm water for 30 minutes, drain the water, and put them in the refrigerator for a night.

. The next day, put frozen red beans in the pressure cooker, 3.5 times the water of the red beans, and then activate the heat and turn to low heat for 25 minutes. The pressed red beans can be easily ground. There is not too much water in the pot

This recipe is easy to make sandy, not much moisture, and it is easy to stir-fry into a ball

. Pour the red beans into a pot, add 30-50g fine sugar, 10g butter/edible oil to mash, stir fry over low heat until the sugar melts, and the red beans form a ball, which takes about 3-5 minutes. The red bean filling is completed

4. The cooked red beans are refrigerated and cooled, and then divided into 15g small balls

5. Perilla Pick the leaves, wash them in clean water and dry the water

6.300g jiang rice noodles and mix well, then add 210g of warm water (40-50℃) and mix into a floc, knead it into a hard dough, divide it into 30g small balls, cover it with a wet cloth to prevent air drying

can also be replaced by water grinding glutinous rice flour. It has poor water absorption, reduced moisture by 10-20g, and has a soft taste without jiang rice noodles. Its strong

7. Knead the glutinous rice crust round and flattened, fill it with the bean paste filling and close it, roll it into long strips, wrap it with perilla leaves, wrap it with perilla leaves

8. Put the wrapped sushi into the steamer, steam it for 10 minutes, steam it out of the pot and then eat it with perilla leaves, cool it, seal it and freeze it, 2 weeks in summer, 1 month in winter

Release the lid of the pot, accompanied by the steaming heat, the small balls squeezed and fell together, one by one, and the dark red bean paste filling was faintly visible.

The fragrance of grains is filled with the house. I can’t wait to pick up one and pinch it in my hand. A steady sense of happiness will naturally arise.

The entrance is soft, and it makes you look old and twitchy.

Sweet and rustling red bean fillings also swept over, with a slight graininess and a terrifying feeling.

In addition to the sweetness and softness between the lips and teeth, they also chewed the refreshing Suzi leaves carefully, which balanced the stickiness.

Mouth clatters, tongue smacks, bean fragrance, milky fragrance in the mouth, Suzi fragrance will not dissipate for a long time.

Autumnal Equinox After the air drying, the food is dry, and you don’t forget to cook a pot of small pear soup and eat it. It’s so comfortable!

This simple and simple delicacy is the softest nostalgia for people in Northeast China.

Every winter, Northeast mothers will steam a tray of bean bags, bring them to the outdoor large natural refrigerator to freeze hard, and then pour them into a large jar to seal them, so that they can be eaten until spring is over.

It is estimated that many people can see the shadow of their hometown glutinous food from this Su mouse.

For example, Sichuan's Yeerba , Guangdong and Guangxi Hakka people's glutinous rice cake , Chaoshan and southern Fujian glutinous rice cake...all of them are inseparable from their roots.

is a different name, giving it its unique local characteristics.

The folk naming is simple and crude. It is recommended that you do not retreat after hearing the name. Be more patient and do not miss the deliciousness.