Just grasp the three key points, and easily fry the bulging, round, and perfect color hemp ball

A high-value and delicious colored hemp ball: Yellow pumpkin hemp ball, purple purple potato ball ball, green matcha ball ball, white primary color hemp ball, together with delicious and good-looking, more nutritious.

Today I will share with you a few key points, so that you can easily blow up the bulging, round, and perfect hemp ball, let's take a look:

Colorful hemp balls:

100 grams of peeled purple potatoes, 10 grams of sugar, 35 grams of glutinous rice flour.

100 grams of peeled pumpkin, 10 grams of sugar, and 40 grams of glutinous rice flour.

About 60-70 grams of boiling water, 20 grams of sugar, about 100 grams of glutinous rice flour, and 5 grams of matcha powder.

Clear water, white sesame seeds.

Here's how:

Peel and slice the purple sweet potato and pumpkin and steam them in the pot, add an appropriate amount of sugar while hot and stir until melted, add glutinous rice flour and stir into a flocculent, and knead it into a slightly soft dough that does not stick to your hands when it is not hot.

Note: The thinner the cut, the better, the thinner the easier it is to cook, and the thinner the easier it is to press into a fine puree.

Add sugar to boiling water, add glutinous rice flour and stir into a flocculent shape, when it is not hot, knead half of it into a slightly soft dough, and add a little matcha powder to knead the other half into a slightly soft dough.

Note: The dough must be slightly soft (and not sticky to your hands), and the fried dough will be charred on the outside and tender on the inside, otherwise the fried dough will be hard. Glutinous rice flour should be increased or decreased according to the different water content of purple potatoes and pumpkin and their own water absorption, and white sugar should be increased or decreased according to their own taste.

The mixed dough rests for 10 minutes, divides into uniform small dough and rolls into round balls, dips the surface in water and rolls it in a bowl with sesame seeds, and then rubs it a few times with the palms of both hands to make the sesame seeds more firm.

Point 1: Put an appropriate amount of oil in the wok, and when the oil is cool, directly put the hemp ball, so that the hemp ball and the oil will heat up together, and the internal and external temperatures will be consistent so that the drum will be uniform and not burst.

Point 2: Heat the whole process over medium-low heat, and after about 2 minutes, the hemp ball will start to bubble around it.

Point 3: From the beginning of the bubbling, use chopsticks to keep moving the hemp ball to heat it evenly, and the hemp ball will slowly float up.

Continue to use chopsticks to keep moving the hemp balls, one by one, the air bulges round and smooth, and the surface begins to color.

The surface is evenly colored, and the perfectly colored hemp ball is fried.

Scoop it into a colander to control the oil.

Put it on a plate, it's so tempting.

Enjoy, let's start eating.