Jiangmi Tiao
Overview
Tonight, when my husband came back from get off work, he asked me to buy glutinous rice sticks for him to eat. He casually said, "Why do you buy them? I can make them." I had to make it. Fortunately, I had cooked the recipe for making glutinous rice sticks before. Learn how to draw a gourd and draw a scoop.
Tags
Ingredients
Steps
-
Prepare glutinous rice noodles, maltose and white sugar.
-
Dissolve sugar in hot water. Then bring to a boil and pour hot water into more than half of the glutinous rice flour.
-
Let it cool slightly and mix all the remaining rice noodles into a ball. My water was not hot, so the noodles came out not very well together. Then I took out half of the noodles and boiled them in hot water for a while, then kneaded them again. Everyone must pay attention. The dough must be well kneaded, otherwise it will not be rolled out later
-
Let it rise for twenty minutes, then roll it into a piece. I rolled it out to about half a centimeter thick
-
Cut into half centimeter strips
-
Make it round
-
Cut into four to five centimeter pieces.
-
For cold oil, add glutinous rice strips. Be sure to fry slowly over low heat. Wait until one side is brown and turn over. Keep shaking the pot during this period. (The glutinous rice strips are very soft when they are in the oil. They will stop sticking when they start to turn yellow. You will know when you operate them)
-
Once fried, absorb the oil
-
Dip in sugar while still hot. Mine isn't very sticky, you can sprinkle some on top. (If you are not afraid of trouble, you can boil the syrup and wrap it)
