Cooking time for making popcorn is particularly important. How to master?

Cooking time for making popcorn is particularly important. How to master? Rice candy is a traditional food made of rice. Nowadays, it is rare to make rice candy by traditional manual technology. Handmade popcorn candy not only tastes authentic, but also retains many childhood memories.

The manual processing technology of popcorn candy is complicated. First, select high-quality steamed rice, put the selected steamed rice in a pot, soak it in boiling water for more than ten hours, and then steam the glutinous rice with solid wood and firewood. Then put the steamed rice in a dustpan for refrigeration, knead it, dry it, and sift the powder. Pay attention to cooking oil when cooking rice seeds. Be sure to use excellent fresh animal oil, and the cooked animal oil should continue to be heated with firewood. Pour the dried glutinous rice into the pot and fry for dozens of seconds, then take it out. Similarly, stir-fry seasoned peanuts, white sesame seeds and crispy rice sugar for later use.

Here is fried rice candy. Put a proper amount of white sugar and clear sugar into the pot, boil the sugar juice and fry it until it is dry, which is most suitable for continuous shredding. At this time, you can pour the prepared rice grains, peanuts, white sesame seeds or sesame cakes into the pot, stir-fry them evenly, and gradually set the old ones. Then you can put them in a wooden plate, don't collapse again, and then put them in a wooden plate, and a decision will be smoothed out. The molded rice candy is cut into cubes in proportion while it is hot.

To make rice sugar, we must first boil the sugar oil, and we must keep stirring when the temperature rises. It is particularly important to grasp the maturity of boiled sugar oil. Only when it is ripe in time can the sugar paddle pull out the silk and the popcorn be fragrant and crisp. After the sugar and oil are cooked, the food should be poured into the pot and stirred quickly and evenly. When frying, it will be taken out of the pot and poured into a wooden plate, while pressing sugar. Press the sugar hard, or it will stick to the wooden plate and won't pull down.

Pay attention when making: from stirring to pressing popcorn, the posture must be fast, preferably within 30 seconds. This process pays attention to speed, accuracy and precision. Popcorn can't be fried, and popcorn can't be scattered after suppression. The popcorn just out of the pot is the most crisp and refreshing. Slice it while it is hot, so as to ensure the integrity of the popcorn. In recent years, with the continuous acceleration of people's sense of rhythm, coupled with the complicated process of making handmade popcorn, few people make handmade popcorn at present. But calm down and make good food with your hands, and don't have a taste.