Steps:
(1) First, mix glutinous rice and japonica rice, and then soak them in clean water (soak them in warm water for 24 hours in winter, soak them in cold water in spring and autumn 12 hours, and soak them in cold water for 4 hours in summer).
Take a water mill, gradually pour the soaked rice and water into a water mill and grind it into rice slurry. Then pour the water surface into a cloth bag, fasten the seal, put it flat, put it on a wooden board, press a heavy object, and press out the moisture of the glutinous rice slurry for later use.
(2) Then, we pour the pressed rice noodles into the basin and add the old yeast (the yeast fermented for 3 days is the old yeast). In summer 10000 g sticky rice flour and 2500 g old yeast powder are made, in winter 10000 g glutinous rice flour is fermented with warm water 1-2 days, when the flour is star-shaped, 2500 g old yeast powder is added to make yeast powder), and kneaded evenly with alkali.
(3) We will pick and wash adzuki beans, put them in a pot and add water to boil. After taking out the pot, put it into a blender and stir it into a paste. Put the pot on the fire, add some water to heat it, add magic sugar to boil, fry for 5 minutes until the sugar is slightly sticky, then add bean paste and stir fry.
Stir-fry for 30 minutes on medium heat until the water evaporates, and the bean paste and sugar blend together to shine. Add osmanthus fragrans, mix well, and take out the pan for later use.
(4) Now we mash the fermented flour into a batter weighing 90g, gently press it and put it in the left hand.
Take a ruler in your right hand and put 40 grams of bean paste stuffing in the prepared middle, then knead it into dough quickly by hand, package the stuffing in the middle, make a round cake, and put it on a board with a wet cloth on the surface.
(5) Finally, we put the pot on the fire, refuel, put down the wrapped fried cake when the oil temperature is 40-50℃, and fry for 5 minutes on low heat. Start another fire, drain the oil, and when the oil temperature reaches1/kloc-0 ~130℃, take out the fried cakes in the warm oil pan, put them in the hot oil pan, and fry for 8- 10 minutes on medium fire (it must always be1/kloc.
When the fried cake emerges from the oil surface, it is light golden yellow and crisp, and can be taken out.