What kind of snack is this?

Jiangmiguo, also known as Jiangmiguo, Guo Jing and Guo Zi?

Materials?

Rice noodles:

700 grams of glutinous rice flour

Maltose180g

Water 350 grams

Sugar coating: 200g of sugar and 50g of water.

How to make glutinous rice and Beijing fruit?

Boil 350g of water and 180 maltose, pour in more than half of glutinous rice flour, and stir with a spoon or material. Because it is too hot at this time, let the water and glutinous rice flour blend together. When it is cooled to room temperature, the remaining glutinous rice flour is added and kneaded into a ball. If you feel rotten, you can add a little glutinous rice flour. It doesn't matter.

Cut a small piece from the dough and flatten it (mine is too big and the chopping block is not long enough. Don't be like me? ), roll it slightly with a rolling pin, not too thin, or it will be difficult to rub, about 1cm. These are optional and can be rolled into thin strips. They are too thick to be fried and sticky to eat. It can be as thick as chopsticks or thicker. Anyway, it's casual and not demanding.

Knead the dough as shown. It would be better and save time if someone helped to fry it. If not, rub a few pots and fry a few pots. Remember to cover the dough with plastic wrap to prevent it from hardening.

When the pan oil is hot, it is advisable to throw the sticky rice strips in and fry them. You can try throwing one. If the oil temperature is not enough, you can throw it in. It's brittle, but its expansibility is not very good.

fried?rice?noodles

Put 50g of water and 150g of sugar in the pot (the amount can be adjusted by yourself, not too strict, as long as it can stick). Stir it from time to time when you burn it, and it will bubble after a while and become sticky after a while. At this time, you can turn off the fire and pour all the sticky rice strips into the pot to fry (fry). The pot I use should be big enough.

After mixing well, the rice noodles are shiny outside, then add some sugar and mix well (at will)

Put it on a plate, let it cool, bag it and enjoy it slowly. It would be soft without a bag, I guess. But it won't be soft after a few hours.

skill

1, maltose is to make holes in glutinous rice flour (fruit).

2. Cover the dough with plastic wrap to prevent it from hardening during operation.

3, direct sugar sprinkling has also been done, and it is not easy to stick, so this method is more like selling outside, without other additives made by yourself. It tastes crisp but not crisp, which is more difficult than selling, but it is not as hard as expected.

4. It will be more brittle overnight (sometimes it is still a little soft at that time, and it will be brittle the next day).

5. I have made so many glutinous rice lines of two and a half pounds. Personally, I am lazy and like to make more at one time. Moreover, the oil fried with glutinous rice lines has flour precipitated in the oil, so the oil can only be used this time, so it takes 3 hours to simply make more. Can be appropriately increased or decreased, glutinous rice flour and maltose do not have to be proportional. This snack is very casual.