Hakka snacks fried buckwheat

From snacks to big tastes, salty and sweet, crispy and fragrant, since my mother taught me, I began to make it myself, the so-called: unsweetened buckwheat is soulless

Ingredients

Sanxiangglutinousriceflour

Plainflour

Sugar

salt

Cooking Instructions

Buckwheat washed
The buckwheat head is flattened, and all the buckwheat is cut into sections
Sprinkle some salt and scratch the buckwheat with your hands to soften (don't look at your eyes, it will spicy your eyes)
Add an appropriate amount of Sanxiang glutinous rice flour and an appropriate amount of sugar, grab a large handful of flour, then add cold water, and form a dough (using flour is not very oily buckwheat, and ordinary glutinous rice flour will have a bitter tail, so using Sanxiang glutinous rice flour will make it more delicious)
Mix into a dough (as shown in the picture) and let it sit for 1.5-2 hours before frying (because the sugar has to wait for it to melt)
Put oil in the pot, turn on medium-low heat first, pinch the buckwheat dumplings as thin as possible, and then float up and turn to the minimum heat to fry after getting out of the pot
Crispy and soft and glutinous, salty, sweet and sweet, too fragrant