A must-have snack in Sichuan and Chongqing: oil mash

Cooking Instructions

1. The two types of mash and lard are taken from the nearest material, and you can use whichever you can buy.

   

2. Red dates and wolfberries can be cut with scissors, walnut kernels and peanut kernels can be broken together with a blender, and black sesame seeds can be crushed.

   

3. There is no bowl at home, so the sesame seeds are put in a plastic bag and then crushed with a rolling pin, which is easily crushed.

   

4. The whole process is on low heat, the lard is melted, and the walnut kernels and peanut kernels are stir-fried first to bring out the fragrance

   

5. Then add the chopped red dates and chopped wolfberries and stir-fry evenly

   

6. Try to drain the mash as much as possible, drain the water in advance, stir-fry evenly, add sugar and stir-fry evenly.

   

7. Finally, add the cooked black sesame seeds and stir-fry evenly, then turn off the heat and get out of the pot!

   

8. It is no problem to put it at room temperature in this kind of cold day immersed in oil, and it is safer to refrigerate it for 2-3 months.

   

9. Hot Mash Rice Balls: Boil the small rice balls and oil mash in water and cook until the rice balls are cooked through, and you can add sugar and peanuts to taste as needed.

   

10. Mash ice rice balls: Boiled rice balls add oil to mash, smoothie, crushed peanuts or something, eat it, eat one without squeaking.