Almond and kudzu powder bag

Almond and kudzu powder bag method:

Raw materials for making almond and kudzu powder bag:

400 grams of kudzu powder, 25 grams of peeled peanut. Cooked pig fat 40g, almond cream 25g, fresh milk 75g, sugar 75g, starch 15g.

Processing steps of almond and kudzu powder bag:

Chop the fat meat of the cooked pig, grind the cooked peanuts into powder, mix well with the sugar, and knead them into round granules the size of soybeans. While kneading, put them into the basket with kudzu powder. Then turn the basket to make the round granules coated with kudzu powder, take them out and put them into the colander. Heat the frying pan and bring it to a boil with clean water. Put the colander with round grains into the boiling water and scald it slightly. Take it out and pour it into the kudzu powder basket. Rotate it quickly to make the round grains stick with another layer of kudzu powder. Press the above method to scald it again. Roll another layer of kudzu powder and put it into the boiling water pot. After boiling, move it to a low heat. Add water to the pan, add sugar and bring to a boil. Mix the milk, almond cream and water starch together, pour them into the sugar water pot slowly, skim the foam when boiling, pour the sugar milk into the soup bowl, then take out the kudzu powder bag with a colander, and pour it into the soup bowl gently.

Almond and kudzu powder bag

Almond and kudzu dumplings, Wuxi dishes, desserts, crystal clear almond cream, sticky and smooth, kudzu dumplings, soft and waxy, with a little sweet scented osmanthus petals, elegant and intoxicating

Main and auxiliary materials

Pueraria powder... 250 g

Fresh milk... 200 grams

Peeled peanuts. 100g

250 grams of sugar

Cooked pig fat 50 grams

50 grams of starch

Almond cream... 15g

Cooking method

1. Grind the cooked peanuts into powder, chop the fat of the cooked pig, put it on the chopping board with 50g white sugar, and knead it evenly, then knead it into round grains the size of soybeans, and put it into the plaque with kudzu powder, then rotate the plaque, let the round grains dip in a layer of kudzu powder, and take it out and put it into the colander.

2. Put the pot on the middle fire, ladle in clean water, boil, put the scoop with round particles into the boiling water, scald it slightly, then take it out, pour the round particles into the plaque of kudzu powder, and quickly turn the plaque to make the round particles coated with a layer of kudzu powder. According to the above method, hot again, and then roll on a layer of kudzu powder. Put the powder package into the boiling water pot, boil, and move it to a small fire (this round is called "powder package").

3. Put another wok on a high heat, add 400g water and 200g sugar to boil. Mix the milk, almond cream and water starch together into a bowl, slowly pour into the syrup pan, and stir the sugar into milk with the iron spoon. Then, take out the powder bag floating on the surface with a colander, drain the water, and gently slide it into a soup bowl.

Key technology

Adding a little refined salt can improve the flavor.

Flavor characteristics

1. "Almond and kudzu powder bag" is a famous beet in Wuxi, which was reformed by Wuxi famous chef Liu Junying in 1928 when he was the chef of Shanghai East Asia Hotel and Da Xili restaurant. In 1930, Master Liu presided over the yingbinglou restaurant by huhuixi, and brought this dish back to Wuxi, which was widely praised.

2. Kudzu powder is made of kudzu root, which has the characteristics of smooth, fragrant and waxy. It's made into kudzu powder bag. It's smooth and waxy on the top. It's sweet and fat. Sugar milk will have almond and milk fragrance. It's most suitable for the elderly.

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