Cooking Steps

1. 

   Step1:8

2. 

   Step2:Pour maltose into the pot. Put maltose into the pot to fry the rice strips. The tissue inside is honeycomb

3. 

   Step3:Add 200g clear wate

4. 

   Step4:Boil water and maltose over a high fir

5. 

   Step5:Take 2 / 3 of the glutinous rice flour and pour it into the basin. Pour in the maltose water just boiled. Stir while pourin

6. 

   Step6:Put in the remaining 1 / 3 dry powder. Add flour twice. It will make the jiangmi bar taste crispy

7. 

   Step7:Smooth dough by han

8. 

   Step8:Roll the dough into a 5mm thick patch with a rolling pi

9. 

   Step9:Cut into about 5mm ~ 1cm strip

10. 

    Step10:Rub each bar into a circle with your hand

11. 

    Step11:Cut short and even segments. About 5c

12. 

    Step12:Pour some oil into the po

13. 

    Step13:Put the cool oil into the cut section. Fry slowly over a low heat (remember. Be sure to put the cool oil into the pot

14. 

    Step14:As the oil temperature rises, the rice stick rises slowly. Use chopsticks to turn it over gently to make it not stick

15. 

    Step15:When you see the surface is yellowish, turn it over with chopsticks to make it evenly heated. Keep a small fire during the whole process

16. 

    Step16:After about 5 minutes, the surface of the rice strips will be fried until they are all golden yellow. Take out 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 agai

17. 

    Step17:When it's hot, wrap a layer of white sugar (this step can also be changed to boiling syrup. Wrap syrup on the rice strips) and then wrap white sesame. Wrap all fried rice strips with white sugar and sesame in tur

18. 

    Step18:Spread the rice strips wrapped with white sugar and sesame seeds evenly and cool them to eat. Food that cannot be eaten should be seale