Jiang rice noodles are a snack, which should be familiar to the post-90s generation. When we were young, we would eat it during the New Year's Festival, and this was the best snack we had at that time. With the improvement of people's living standards, more and more delicacies have entered people's vision, these delicacies have many tastes and gorgeous appearances, but they still can't forget the crisp and sweet taste of Jiang rice noodles. Now the rice noodles sold outside are very sweet, and eating two or three bites of teeth is sweet and painful. So I will choose to do it myself, and when I do it myself, I can control the amount of free control, such as white sugar, and I can consciously reduce it if I don't want to eat too sweet. Relieved, the physical burden is not large.
Jiang rice noodles are one of the must-have snacks for the New Year, and the main ingredient is made of glutinous rice flour. Now the common practice is relatively simple, and the materials are everywhere and available in the market. Since learning this practice, I have made it myself when I want to eat it, and I don't have to wait for the New Year's Festival. But now the New Year is coming, so just make a little to spare, you can do it yourself, you don't have to go out and buy it. The self-made rice noodles are moderately sweet, the taste is crispy and sweet, and it is not greasy at all.
Rice noodles are fried in oil, and the surface is fried to become hard and crispy. The surface can be wrapped with your favorite black and white sesame seeds, and then wrapped in a layer of white sugar, and a very delicious rice noodle is ready. Seal it and store it so it doesn't get wet and it's crispy when you eat it again. If you have a favorite friend, just collect it and try it out! Let's share the detailed production steps.
【Required Materials】
70 g sugar, 200 ml water, 400 g glutinous rice flour, 70 g sugar (wrapped pulp), 150 ml water (wrapped pulp), appropriate amount of cooked sesame seeds.
【Preparation steps】
1. Pour 200 ml of water into the pot, add 70 grams of sugar, and cook until the sugar melts and cook into sugar water.
2. Add 300 grams of glutinous rice flour to the basin first. Pour in the sugar water that you just boiled and blanch the glutinous rice flour. Use chopsticks to stir into a flocculent shape, then pour in another 100 grams of glutinous rice flour and stir into a flocculent shape.
3. Knead the dough with your hands, this dough is on the hard side because it has been scalded before.
4. Dough does not need to be awakened, directly moved to the board. Sprinkle some dry flour on the board to prevent sticking. Use a rolling pin to roll out into irregular thick slices of about 1 cm thick.
5. Use a knife to divide it into long strips with a width of about 1 cm.
6. Rub the strips a little more round.
7. Cut the segments with a knife that are about 5 cm long.
8. Sprinkle some powder into it and shake it off.
9. Start the pan and pour the oil. Don't fire first, put the rice strip blank in. Be sure to cool the oil under the pot, otherwise the rice strips will be easily deformed.
10. After all the input, open medium and low heat and slow fry, first fry the rice strips until they are set, and then turn it over after hardening, and stir up all the sticky ones.
11. Use chopsticks to constantly flip it, so that it is heated evenly, when the color is yellowish, turn the fire to fry it to color, see the color become golden and fish it out to control the oil. The whole journey takes about 5-6 minutes.
12. Wash the pot, pour in 70 grams of sugar, 150 ml of water, this time boiling syrup. First boil the sugar and stir it until the syrup bubbles appear, then turn off the heat.
13. Quickly pour the fried rice noodles into it, stir-fry evenly, let each rice strip be coated with syrup, sprinkle a handful of cooked sesame seeds, and mix well.
14. Pour the rice strips into a large bowl, and sprinkle a little white sugar grain into it while the syrup on the noodles of the rice noodles has not yet congealed, and the coarse grained white sugar will look better. Stir it with chopsticks, separate the sticky rice strips, and then pick up the basin and flip it a few times. In this way, the surface of the rice strip will cool to form a layer of frosting. Our rice noodles are ready, isn't it very simple!
Tips:
1. When frying, be sure to cool the oil, otherwise the rice strips will be deformed and affect the appearance. If you can't finish it at one time, you have to wait until it cools down before frying.
2. If you don't like it too sweet you can reduce it a little. This amount is actually just right, eating sweet, but not greasy.