Dazhai Rice Flower [Yunnan Qiaojia Specialty]

What is Dazhai Rice Flower? Authentic Yunnan Qiaojia Specialty: Dazhai Rice Flower

Summary:Do you want to know what Dazhai Rice Flower is? This article is a detailed introduction toYunnan Qiaojia specialty - Dazhai Rice Flower. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Dazhai Rice Flower. The full text takes about 4 minutes to read, mainly including the basic introduction of Dazhai Rice Flower and the product characteristics of Dazhai Rice Flower? How did the history of Dazhai rice flowers come about? The production method of Dazhai rice flowers, etc

Basic Introduction to Dazhai Rice Flowers

The sugar used is a specialty of Qiaojia: brown sugar, combined with honey obtained by local beekeepers, all of which are traditional handicrafts. Glutinous rice is made into glutinous rice and then stir fried with river sand, making you feel like you were eating rice flowers when you were a child

Specification: Each piece has uniform thickness and consistent length

Color: pure white

Organization: Crispy slag, not loose, not sandy or melted

Taste: Sweet and delicious, with a fragrant aroma of rice flowers and no off flavors

How did the history of Dazhai rice flowers come about

Method of making Dazhai rice flowers

1. Rice selection, steaming, and making yin rice: Select Yibin glutinous rice, sieve it, remove impurities, wash it with clean water, soak it in clean water for 10 hours, steam it in a steamer, and then pour it on a bamboo mat. After cooling, disperse and then dry or shade dry to become Yin rice

2. Crispy rice: Pour the glutinous rice into a pot and stir fry over low heat. After the rice is slightly cooked, pour an appropriate amount of melted sugar water into the rice (1.88 kilograms of white sugar water is used for 100 kilograms of glutinous rice). Stir the rice and sugar water evenly before removing from the pot. Cover it with a sieve for about 10 minutes, then dry it with a rice stir fry machine. Finally, use peanut oil (clear oil, lard can be used) to crispy the rice. When making crispy rice, wait for the oil temperature to reach around 150 ℃ to release the rice, about 1 kilogram each time. After soaking, drip the oil dry and sieve out the unpasteurized rice to make crispy rice<3. Mixing sugar, opening the pot, and packaging: First, boil the sugar. Put the white sugar and malt sugar into the pot, add an appropriate amount of water and mix until the temperature reaches around 130 ℃. Remove from the pot. Then put the crispy peanut kernels, peach kernels, and oil puff pastry in a pot and stir evenly. Take them out of the pot and put them in a basin. Sprinkle with rock sugar and cooked sesame seeds, smooth them out, spread them tightly, and cut them into pieces with a knife. After lifting the cutting board, package it as a finished product