"This dish shouldn't be 80 points, it should be 85 points."
"Because this combination is so rich, every time you use a different combination it is a new attempt and a new gain."
"Every new silk doll feels like a new dish to me."
"This feeling is really wonderful. If you come here, you can personally match the ones you like. It would be really good."
Ask the young lady to remove the wooden box.
Li Xiao pulled the brown sugar glutinous rice cake in front of him.
The golden fried glutinous rice cake is topped with shredded brown sugar.
The shape is very beautiful, the golden fried glutinous rice cake is wrapped in the middle of the brown sugar like a bird's nest.
Studio.
"You can still do this with brown sugar glutinous rice cakes. I've learned a lot!"
"It exploded beautifully this time too!"
"The glutinous rice cakes here are all steamed, but it turns out they can also be fried. It's so special."
“Fried glutinous rice cakes are so delicious!”
"I used to only be able to eat it once during the Chinese New Year, but now that life is better, I can eat it more often."
"I still miss the glutinous rice cakes I made when I was a kid. Although they are simple, they are really delicious."
"Since grandma passed away, no one in the family wants to make glutinous rice cakes."
"I bought bagged glutinous rice cakes from the supermarket a few days ago. They were really not delicious."
"The anchor will tell you how to make this glutinous rice cake."
·······
I saw that many viewers in the live broadcast wanted to learn how to make glutinous rice cakes.
Li Xiao didn't hide anything, he just happened to be proficient in making glutinous rice cakes.
“Making brown sugar glutinous rice cake is actually very simple.”
"The basic ingredients only require brown sugar and glutinous rice."
"If you are not so strict about the taste or want to be lazy, you can actually use glutinous rice flour instead of glutinous rice."
"Put the glutinous rice on the steamer and steam it."
"The reason why we use steamed food instead of boiled food."
"Because glutinous rice absorbs water easily and its structure is relatively soft."
"Glutinous rice absorbs too much water and can easily cause inconvenience in the next step of production."
"Steam the glutinous rice, then put it into a clean container and use a rolling pin to pound it into rice cakes."
"Put the rice cakes flat in a square container and put it in the refrigerator for about 10 hours."
"After the rice cakes are completely cooled, you can cut them into the size you like."
"At this time, it is actually a mature glutinous rice cake."
"At this point, everyone can steam, boil, fry or fry according to their own preferences."
“Let’s talk about the fried glutinous rice cake in front of me in detail, wrapped in egg liquid.”
"If you like it a little crispier, you can wrap it in bread crumbs."
"If you like it a little firmer, you can wrap it in soy flour."
"Put it into a 70% hot oil pan. The oil temperature must be enough, otherwise the glutinous rice cake will absorb excess fat like crazy."
"When it comes out of the pan, it's full of oil when you bite into it."
"You can take it out when the rice cake floats in the oil pan."
"Finally add water to melt the brown sugar and wait until the brown sugar cools down a bit."
"Pour the semi-solidified brown sugar on the glutinous rice cake and enjoy."
As he spoke, Li Xiao picked up a piece of golden glutinous rice cake.
When sandwiching the glutinous rice cake, the bird's nest-shaped brown sugar threads are wrapped around the glutinous rice cake.
The glutinous rice cakes tied into a ball with brown sugar threads are displayed in front of the audience.
Li Xiao explained the chef’s intention:
"The reason why we use shredded brown sugar here is mainly because when frying, it is coated with bread crumbs."
"Wrapping it in bread crumbs and then frying it can make the glutinous rice cakes more crispy and crispy."
"But it can also easily cause another problem when the crispy skin comes into contact with brown sugar."
"The crust made of bread crumbs will quickly absorb the moisture in the brown sugar, making the original crispy texture soft."
"Using brown sugar for wire drawing completely avoids this situation."
"The brown sugar does not come into contact with the fried glutinous rice cakes at all, and they are only wrapped together when eating. This operation is perfect."
After introducing the making of glutinous rice cake, the chef's making techniques were also explained.
Li Xiao took a bite of the brown sugar glutinous rice cake on the block.
The taste is very special, the brown sugar shreds are a little different from ordinary shredded ones.
Ordinary drawn wire becomes brittle and hard after being cooled.
However, after the brown sugar is cooled, it is in a similar state to maltose, with a somewhat sticky feeling.
But if you bite it, it won't stick to your teeth.
The teeth touched the golden skin of the glutinous rice cake, and the glutinous rice cake made a crisp clicking sound.
It feels a bit like eating wafer biscuits, the outer layer is very crispy.
In order to enhance the crispiness, the chef specially coated it in two layers when coating it with flour.
The first layer uses soybean flour to absorb the excess moisture in the glutinous rice cake, and the second layer is coated with bread crumbs to make the outer layer crispier.
After being fried, soybean flour has a strong soybean aroma.
The crispy inside is soft, glutinous and silky glutinous rice cake.
The texture of glutinous rice cake is very similar to that of rice cake.
Especially the glutinous rice cake here must have been pounded for a long time, so it is particularly sticky.
When you bite into it, you can get the feeling of stringy cheese when eating pizza.
“The texture and flavor are such a blast.”
"The outermost brown sugar strands are soft and slightly tough, and the sweetness is perfectly controlled."
"The golden shell is crispy, crispy and fragrant, and it is wrapped in a thin layer of fried soybean flour, which is particularly fragrant."
"The innermost glutinous rice cake is soft, glutinous, chewy and elastic, full of rice aroma, and has the sweetness of starch."
"This glutinous rice cake is really amazing, I am willing to give it a high score of 90 points."
“Not only is the appearance very good, but the taste and flavor are also very good.”
“Such a small snack surprises me again and again. It’s so unexpected.”
Studio:
"Is it so delicious?"
"The anchor said it was delicious, can I still lie to you?"
"Lick the screen, I really want to eat it too!"
“This glutinous rice cake feels so silky!”
"o(╥﹏╥)o anchor, can you express a box to me?"
"That's right, let's have another lottery and draw rice cakes!"
····
Seeing the request from the audience in the live broadcast room, Li Xiao thought for a moment and then shook his head helplessly.
The price of this glutinous rice cake is not expensive, only 28 yuan for a large plate.
But the problem is that the finished glutinous rice cake cannot be stored at room temperature for a long time.
As for the uncooked glutinous rice cakes, it is estimated that they will not be sold here.
Besides, this soft and glutinous glutinous rice cake and shredded brown sugar are a perfect match.
But once they get on the express delivery, they will probably get mixed up immediately.
There is no way to express it at all.
"Forget it about this glutinous rice cake."
"Didn't I just tell you how to make this glutinous rice cake?"
"If you really want to eat it, you can make it yourself. It's really hard to deliver this food."
