The yellow rice is steamed and crushed and pressed. When I was a child, I used to eat glutinous rice dumplings, fried in the bean paste, fried, refrigerated, hot when eating, sprinkled with white sugar, fragrant. There is very little stuffing in the north of Shaanxi, either pure yellow rice, or a layer of bean paste. I feel the bean paste. When the slices are fried, the bean paste will stick and affect the taste.
Slice, 3.4 mm is good
Hot oil, put into the cut, can not be tied together, will stick. Slightly color the face.
When you are out of the pot, sprinkle with sugar and eat hot. Sticky is more delicious, it is hard and cool, like rubber. It is also possible to smash the brown sugar water to a thick one and pour it on top.
This must be fried when fried, and if you wait for it to eat, you will not bite.