Disappearing Chengdu snacks and Sanhe mud

Chengdu's snacks in the 80s have a wide variety and countless flavors. Salty, garlic, sweet, spicy, spicy...... Wait a minute. Some of them have been passed down to the present day, while others have disappeared into the world. As a native of Chengdu, these snacks to local specialties are also copied one by one with the taste in memory. (I'm not a professional cook, just an amateur dish that likes to eat and like to go to the kitchen)

Ingredients

# ingredients

Glutinousriceflour amount

Soybean amount

BlackBean amount

Blacksesameseeds amount

# tallow

Lard/ChickenFat amount

# ingredient

WhiteSugar/BrownSugar amount

OrangeCake amount

Ripewalnuts 1 piece

Cookedpeanuts 3 grains

Cooking Instructions

Put soybeans (no wash) into a waterless and oil-free wok and stir-fry over low heat until fragrant.
Answered the phone, a little confused
Black beans (no wash), also stir-fried. The skin of the beans is cracked, and the obvious bean flavor comes out, so you can pour it out and let it cool.
Sesame seeds (cooked), then sautÃ© until fragrant.
Cut the orange cake into a little bit and change the knife to small cubes. Chop the walnuts and peanuts and set aside.
The wall breaker beats into powder in the order of soybeans-black beans-black sesame seeds. If you find it troublesome, you can buy commercially available ready-made powder.
Black bean flour
Black sesame powder
Soybean flour
These are the three ingredients
Cold water + washed animal fat + a few drops of liquor, boil the oil
Pour the boiled oil into a bowl
Leave the bottom oil in the pot and add glutinous rice flour, soybean flour, black bean flour, and black sesame powder (3:1:1:1)
Stir-fry on low heat until fragrant, add an appropriate amount of sugar and an appropriate amount of boiling water according to your own taste, so that the powder can become a slightly dry paste
Add 1-1.5 tablespoons of boiled oil (preferably with a spoon of flour for this proportion) and sautÃ© until the batter is ready to hold together
Add the diced orange cakes, 1/2 walnut peanut raw, and evenly.
It's already very fragrant, if you like to eat crispy skin, stir-fry it more.
Place a spoon at the bottom of the bowl and put the three-way puree into the bowl. Sprinkle the remaining walnuts on the noodles and serve them to eat.
The entrance is sweet and soft, mixed with the crispy texture of nuts, and occasionally you bite into the diced orange cake, and the taste of tangerine peel just combines the sweetness of Sanhe puree.
It is recommended to sautÃ© in a non-stick pan.