How do you make rice krispies that are crispy and not sticky? What are the precautions in choosing the ingredients?

The traditional way of making rice candy is to add sugar and water to make the sugar, or to use sugar and water to make the sugar, and then put the popcorn in it. In fact, if you make it the traditional way, it will be more crunchy and you don't need to add any other food to it. If you're not sure what you're looking for in a candy bar, you'll need to pay attention to some of the smallest details that can improve the crunchiness of a candy bar. Start a pot of oil, the pot into the appropriate vegetable oil, so that the oil sticking all the inner cavity of the pot, and then pour into the sugar, wheat teeth sugar and water.

In the case of simmering sugar thinning, must use the fire slowly simmer, must not be used to go red, very easy to boil over. In the case of simmering sugar industry thinning, can not boil too thin, can not boil too much, eat up the taste are not good, into a light curry color can be, if many people are not too clear everyone with chopsticks dipped in sugar thinning, and then into the water. Syrup can be linked together, it shows that the sugar thinning has long been boiled. Pour in popcorn, be sure to quickly stir well, make sure that each popcorn on the top side are stained with syrup like that, shaping will not be very easy to loose, the taste will be very crunchy.

The key to rice flower candy is to use rice and sugar. Need to go through the whole process of rice production, that is, the glutinous rice steamed, drying so that it is still into the original rice particles, and then every 5 kg of rice to 200 grams of maltose into water, roasted in the pot, and then change the sand frying, at this time, 1 grain of rice can be up again 4 grains of rice big (frying with meat oil or vegetables have the same practical effect, because of the savings of vegetable fats and oils, commonly used in general frying), and then change the artificial sugar, sugar, and maltose made into syrup, and then the sugar, and then the sugar, and then the sugar, and then the sugar. Will make good rice poured into the syrup, plus a small amount of peanut rice, tossed in the pot, poured on the case box, kneaded into a lattice, and then change the knife into a small piece, both into the goods.

Selected rice, steamed rice, the system of yin rice: selected rice sieve powder, remove residue, cleaned with water, and soaked in water for 10 hours into the cauldron to cook, and then poured on the cooler. Refrigeration and then scattered, and then drying treatment or drying both into the yin rice. Yin rice into the pot, stir fry with moderate heat, and so the rice is slightly cooked after the appropriate melted sugar water poured into the rice, the rice and sugar water stirred evenly out of the pot, put into the bumps cover cover 10min up and down, and then change the rice fryer drying process, and then crispy rice with cooking oil. To wait until the temperature reaches 150 ℃ up and down when the next rice, each time about 1 kg, crisp bubble after the liquid droplet dry, sieve the dry rice not soaked, both into the oil cake rice.