How to fry rice and sugar by hand

Fried rice with yellow sugar, with uniform particles, like bee pupa, moderate hardness, sweet and crisp.

1. Choose glutinous rice with large particles, high viscosity and no impurities, sieve the broken rice and soak it in clear water for one night.

2. Steamed in a sugar cage. Take out the soaked glutinous rice, drain the water, put it on a bamboo basket, pour in a proper amount of rice sugar, mix well, put it in a steamer, steam it with slow fire, take it out when the rice is cooked, and dry it.

3. rice. Sieve the rice bran, loose grains and slightly elastic cooked rice, add proper amount of peanut oil, pile it up for 12 hours, and then use mortar in batches. When using the mortar, turn the rice at the bottom over until it is completely flat.

4. Popcorn First, pour a proper amount of prepared sand into an iron pan, stir-fry with high fire, then add a proper amount of flat rice to stir-fry, and take it out after all the rice is fried, and then continue to add flat rice.

5. Boil sugar oil, you can use yellow sugar or white sugar. According to the weight of popcorn, add a proper amount of sugar, add water, add some ginger slices, simmer and concentrate until the sugar oil bubbles a few times, stick the sugar oil with chopsticks and drop it into cold water to form a ball, which is the best concentration.

6. molding. First, pile the rice flower fragrance in a bamboo basket, quickly pour the cooked sugar and oil into the pile, then mix the rice flower fragrance with the sugar and oil as quickly as possible, flatten it with a bamboo tube or other things, then cut it into small pieces with a knife, move it into a tile bowl (or iron box) and seal it.