Chinese Food
Jiangmi bar
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Cooking ingredients
Cooking Steps
Step1:Pour maltose into the pot. Put maltose into the pot to fry the rice strips. The tissue inside is honeycomb. Add 200g water. Boil the water and maltose over a high fire.
Step2:Take 2 / 3 of the glutinous rice flour and pour it into the basin. Pour in the maltose water just boiled. Stir while pouring. Put in the remaining 1 / 3 dry powder. Add flour twice. It will make the jiangmi bar taste crispy. Make a smooth dough by hand.
Step3:Use a rolling pin to roll the dough into a 5mm thick patch. Cut into strips of about 5mm ~ 1cm. Rub each bar into a circle by hand.
Step4:Use a rolling pin to roll the dough into a 5mm thick patch. Cut into strips of about 5mm ~ 1cm. Rub each bar into a circle by hand.
Step5:As the oil temperature rises, the rice stick rises slowly. Use chopsticks to turn it over gently to make it not stick. See the surface is yellowish. Turn it over with chopsticks to make it evenly heated. Keep a small fire during the whole process. From put into the pot. About 5 minutes. The surface of the rice strips will be fried until it turns golden yellow. Remove the oil control. Then fry the remaining rice strips. Do not put hot oil directly in. Turn off the fire. Wait until the oil changes temperature. Put in again.
Step6:When it's hot, wrap a layer of white sugar on the dredged rice strips (this step can also be changed to boiling syrup. Wrap syrup on the rice strips). And white sesame. Wrap all fried rice strips with white sugar and sesame in turn. Spread the rice strips wrapped with white sugar and sesame seeds evenly and cool them to eat. The food that can't be eaten should be sealed.
Cooking tips:1. The glutinous rice is sweet and warm. It can enter the spleen, stomach and lung meridians. It has the functions of Tonifying the middle part of the body, replenishing qi, strengthening the spleen, nourishing the stomach and stopping sweating. Glutinous rice is sticky and difficult to digest. It should not be eaten too much at one time. It is more suitable for the elderly, children or patients to use it with caution. 2. Add a proper amount of maltose to make the internal tissue of rice strips honeycomb and taste crisper and sweet. 3. Add flour twice. 2 / 3 of the flour is boiled. 1 / 3 of the dry flour is kneaded with the dough. This is the key to make the taste of jiangmi crispy. 4. When frying the rice noodles, cool the oil and fry slowly. Otherwise, the outside is fried. The inside is not ripe yet. And the fried rice bars are irregular in shape. 5. After frying the rice strips for oil control, wrap a layer of white sugar and then a layer of white sesame in the heat. If it's not hot, it can't be wrapped. Sugar coated can also be changed into syrup coated. Boil it with water and sugar to a thick syrup. Wrap it on a rice stick, dip it in white sesame, and cool it. There are skills in making delicious dishes
