Cooking Steps

1. 

   Step1:Wash and soak glutinous rice overnight or more than four or five hours in advance. Put the container in the refrigerator in summer.

2. 

   Step2:Drain the water. Add starch, ginger powder and a little salt (it's better to be light but not salty). Chopped green onion (it's better to have green onion powder. It's easy to be black when the green onion leaves are fried. If it's not flavored, it's a little bit worse.. Mix well. Starch plays a bonding role. Not too much.

3. 

   Step3:Tools bought online. There is also one head, which is made of three heads. Before use, dip them in hot oil and then fill them with small spoons. Press them slightly with the back of the spoon. The hot oil is about 67% hot. Put it into the mould. After a while, pick out the side with chopsticks and it will come off completely.

4. 

   Step4:Blow up the front and back of the small fire until it turns yellow.

5. 

   Step5:Drain out the oil. Use oil absorption paper to absorb the oil slick. Let it cool to eat. Bag and seal. GABA crispy.