The middle is filled with boiled bean paste with sugar, and there is also baked Su Zi with some salt as the filling, which is called Su Zi salt.
Then press it into a small thick cake and bake it in the pot.
Farmers often bake hundreds of sticky fire spoons at a time.
After drying, it is divided into small groups and pressed into pastries.
It is mainly characterized by sticky skin, sweet filling and rich nutrition.
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It is a folk staple food during winter and Spring Festival.
During food loading, click to open the name of food recommender: Liu Yanhong major: Building Electrical and intelligent class: class 2001 recommended food sticky fire spoon is a local characteristic food in Northeast China, also known as sticky fire and sticky dry food.
Review: Zhang nianyou Instructor: Chen Zhipeng typesetting: Jiao Jiaying..
When they are baked and put into the refrigerator (or frozen with snow), take them out and heat them in the pot, which is convenient and fast.
The traditional sticky fire spoon mainly uses glutinous rice, sticky sorghum rice, jiangmi, big yellow rice or small yellow rice as the main raw materials.
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After soaking, fermentation and washing, it is ground into sticky noodles with water.