Homemade version of Shaanxi fine sand fried eight treasures

Overview

Fried Babao with fine sand is a traditional snack of the Han people in Shaanxi Province. It is a must-have beet for urban and rural banquets. This product won the 1989 Golden Tripod Award for Quality Food from the Ministry of Commerce. This dish is made of glutinous rice, fine bean paste and eight kinds of dried nuts. It does not clump or burn. It tastes sweet, soft and loose, and is rich in nutrients. It is suitable for all seasons. It has an auxiliary therapeutic effect on patients with physical weakness, malnutrition, loss of appetite, fatigue, spontaneous sweating, vomiting, diarrhea and dysentery after illness. The homemade version of stir-fried eight treasures with fine sand is based on the recipe of stir-fried eight treasures with fine sand. The dried nuts are prepared by yourself. The principle is to use whatever is available at home and use local materials!

Tags

• staple food
• porridge
• home cooking
• old man
• meters
• shaanxi cuisine
• lunch
• fig
• jiang mi
• lard
• longan
• peanut kernels
• pine nuts
• red bean paste
• red dates
• rock sugar granules
• walnut
• white sesame
• white sugar
• blackcurrant
• lotus seeds

Ingredients

Steps

1. 1 Prepare ingredients: 200g glutinous rice.

   

2. 2 Prepare ingredients: walnuts, red dates, and longan in appropriate amounts.

   

3. 3 Prepare ingredients: lotus seeds, pine nuts, black currants, white sesame seeds, peanuts, figs, appropriate amounts.

   

4. 4 Wash the red dates and figs and cut them into shreds; peel and core the longan and wash them; wash the lotus seeds and black currants.

   

5. 5 White sesame seeds, peanut kernels, walnut kernels, pine nuts, shelled. Roast the raw white sesame seeds, peanut kernels and walnut kernels in the oven.

   

6. 6 Take a stainless steel basin, apply lard around the basin, and leave an appropriate amount of lard on the bottom of the basin, totaling 20g.

   

7. 7 Pour walnuts, red dates, longan, lotus seeds, pine nuts, black currants, white sesame seeds, peanut kernels, and figs into a basin and stir evenly.

   

8. 8 Wash out the glutinous rice, put it in the rice cooker and cook until it is done.

   

9. 9 Pour the eight-mature rice into a colander, drain the water and pour it into a bowl with dried fruits. Add 25g of rock sugar, 100g of white sugar, and 30g of lard and mix well. Steam in a pot over high heat, take out and set aside, steam for 30 minutes.

   

10. 10 Turn the wok on medium heat and add 50g of lard.

    

11. 11 When the oil is 40% hot, pour in the ten steamed ingredients.

    

12. 12 Take an appropriate amount of 100g bean paste.

    

13. 13 Add water to the bean paste and mix into a paste.

    

14. 14 Pour the bean paste water into the pot.

    

15. 15 Add 30g of white sugar, and slowly pour in 50g of lard, stir and stir-fry until it is sandy, soft, tender, non-clumping, bright and smooth, then remove from the pan and serve.

    

16. 16 Serve it in a bowl and sprinkle an appropriate amount of white sesame seeds, black currants, and lotus seeds on the surface for garnishing.