Sihai network

Childhood memory of Chongqing jiangmi's crispy and sweet tongue

1. Pour maltose into the pot, and put maltose into the pot to make the tissue in the rice strips honeycomb after frying. Add 200g water. Boil the water and maltose over a high fire.

2. Pour 2 / 3 glutinous rice powder into the basin, pour in the maltose water just boiled, and stir while pouring. The remaining 1 / 3 dry powder is put in and flour is added twice to make the glutinous rice crisp. Make a smooth dough by hand.

3. Roll the dough into a 5mm thick patch with a rolling pin. Cut into strips of about 5mm ~ 1cm. Rub each bar into a circle by hand.

4. Cut short and uniform segments, about 5cm. Pour some oil into the pot. Cool oil into the cut into the small section, small fire slowly fried (remember, must cool oil under the pot).

5. As the oil temperature rises, the rice stick floats slowly. Use chopsticks to turn it gently to make it not stick. When the surface is slightly yellow, turn it over with chopsticks to make it evenly heated, and keep a small fire during the whole process. From put in the pot, about 5 minutes, the surface of the rice noodles will be fried until all of them turn golden, and the oil control will be removed. Then fry the remaining rice strips. Do not put hot oil in them directly. Turn off the fire, wait for the oil to change temperature, and then put them in.

6. When the rice strips are hot, wrap them with a layer of white sugar (this step can also be changed to boiling syrup, and the rice strips are wrapped with syrup). And white sesame. Wrap all fried rice strips with white sugar and sesame in turn. Spread the rice strips wrapped with white sugar and sesame seeds evenly and cool them to eat. The food that can't be eaten should be sealed.