Wenchang hollow frying pile

Wenchang hollow frying pile method:

Raw materials for making Wenchang hollow frying pile:

Glutinous rice flour 500g, sugar 100g, oil 2000g.

The production steps of Wenchang hollow frying pile are as follows:

1. Mix 100 grams of glutinous rice flour with clean water, knead it into a dough, put it in a boiling water pot, cook it, take it out and put it on the chopping board, mix in the remaining 400 grams of rice flour and add sugar, mix well, and then rub it repeatedly with your palm until it is tough and sticky (if it is too dry, add a little hot water and rub it again), that is to say, glutinous rice dough.

2. Divide the glutinous rice dough into two equal parts, knead them into hollow balls, leave a small hole, inflate them and seal them quickly to form two frying slabs.

3. When the oil is poured into the hot pot and burned to 120 degrees, gently put the frying block into the hot oil, stir it with long chopsticks while frying, and heat it evenly. When the frying volume is twice that of the original block, take it up and fry it again in the same way after it is completely cooled. Repeat 3-4 times to make it expand to the size of volleyball.

Characteristics of Wenchang hollow frying pile:

The color is golden, the volume is expanded and rounded, the skin is crisp, sweet and delicious.

Wenchang hollow frying pile

Wenchang hollow frying pile is a traditional local famous dish in Hainan Province. Fried pile is also called hemp ball. Golden color, bulky and round, crisp skin, sweet and delicious, raw materials for production of 500 grams of glutinous rice flour, 100 grams of sugar, 2000 grams of raw oil, very delicious.

Production process

1. Take 100g glutinous rice flour and mix it with clean water, rub it into dough, cook it in boiling water, take it out and put it on the chopping board, mix in the remaining 400g glutinous rice flour and add sugar, mix well and rub it repeatedly with your palm until it is tough and sticky (if it is too dry and hard, add a little hot water and rub it again), that is glutinous rice flour dough. 2. Divide the glutinous rice dough into two equal parts, knead round, press flat, and knead into hollow ball shape, leave a small hole, inflate into it, and then quickly seal to form two decocting slabs. 3. When the hot pot is drained, when it is burned to 120 ℃, put the fry stock into the hot oil gently. While frying, turn it over with long chopsticks to make it heated evenly. When the volume is twice larger than the original blank, it is then fried again and again after completely cooling. Repeat 3-4 times so as to expand it to the volleyball size

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