Hello everyone, I am Xiao Dong, a post-90s who loves to cook and is afraid of long meat, and makes delicious dishes with simple ingredients every day!
When I was a child, the conditions at home were not good, my mother rarely bought snacks, and every day after school, I ate steamed buns, and the most expected thing was to celebrate the festival, which meant that there was good food. I still remember that year's festival, my aunt brought Grandma a small bag of snacks, Grandma was reluctant to eat, all for us to eat, one for each person, a slender one, it was stained with sugar, at that time one was reluctant to eat at once, it was a little bit of slow eating, that is called a fragrant ah. Now that my living conditions are better, I will buy some every time I go to the supermarket and make ordinary small snacks, but I can no longer eat the taste of my childhood. Childhood delicious rice noodles, the original method is so simple, sweet and crispy, more delicious than what was bought outside
During the Mid-Autumn Festival holiday, I had nothing to do at home, and my daughter-in-law remembered my favorite snack. So the daughter-in-law said that she made rice noodles at home, Xiao Dong tasted a really more delicious than bought, and he made it healthy and hygienic, Xiao Dong felt that he wanted to eat it at home later, especially when he was chasing dramas.
<h1 class="pgc-h-arrow-right" > [Jiangmi Bar].</h1>
Ingredients: maltose, flour, glutinous rice flour, sugar
<h1 class="pgc-h-arrow-right" > [specific production steps]:</h1>
First: pour maltose into the pot, pour in 100g of water, bring it to a boil over low heat, and stir non-stop in the middle, so as to prevent the paste of the pot,
Second: pour 100g of flour, 300g of glutinous rice flour into the basin, stir well, then pour in boiling maltose water, stir while pouring, stir into a flocculent, now start and dough, and into a smooth surface dough, cover with plastic wrap to wake up the noodles for half an hour
Third: Take out the reconciled dough, knead and exhaust, then roll out long strips, cut into thick and even strips, scatter, knead a little, the surface is smooth so that it looks better
Fourth: pour oil into the pot, the oil temperature is 50% hot, put down the glutinous rice strips, slow fry over low heat, fry until slightly yellow, fish out, control the oil, let it cool slightly
Fifth: Raise the oil temperature in the pan, then add the fried rice strips, re-fry them twice, fry until crispy, and then fish out the oil control
Sixth: add some water to the pot, put a handful of white sugar, fry the sugar out of the big bubble on it, put in the rice strips, stir well, and then fish out, put a handful of white sugar while hot, stir evenly
Well, the small snacks in the memory are ready, and the rice noodles made are crispy and delicious, and there is a layer of white sugar on the surface, which is very sweet.
<h1 class= "pgc-h-arrow-right" > [Cooking Tips on Rice Noodles]:</h1>
1) When cooking maltose, use low heat to cook slowly, and stir constantly in the middle, so as to prevent the paste pot
2) When cutting long strips, try to cut as thick and evenly as possible,
3) When frying river rice noodles, use low heat to slow fry, can not use large fire, large fire is easy to fry paste, and it is easy to sandwich inside
Have you ever eaten this sweet little snack? What good advice and methods are there for this small snack? Welcome to leave a message in the comment area to discuss, thank you for your attention and support!