Jiangmi dough: 2000 grams of rice flour, sugar?800 grams, 20-50 grams of noodle Xin pastry, 1200 grams of water.

Making process: first of all, wash the rice, soak it in cool water for about 6 bells, grind it into powder with a pulverizer, the finer the better to be used. Bring the water to a boil, pour in the sugar and stir until it melts, then bring it to a boil, reduce the heat to a simmer, and pour in half of the river rice flour. Stir while heating so that the dough doesn't stick to the bottom, until the dough is completely hot. When the temperature of the dough drops below 35 degrees, place it in the mixing bowl. Add the remaining glutinous rice flour and the noodle crisp and mix well to combine. Place the dough on a lightly floured board with a little cornstarch and roll it out slightly with a walking mallet to a thickness of about 0.5 centimeters, cut it into 4- to 5-centimeter strips, and then sift through a sieve to slightly remove the starch from the surface for deep-frying. Heat the oil to about 130 to 140 degrees Celsius, add the sashimi along the sides of the pan, and push the hot oil along the sides of the pan with a slotted spoon, using the force of the oil to lift the sashimi from the bottom of the pan. When the embryo floats up with the bottom of the funnel gently pat the surface, while patting and pressing down, in order to make the product more loose, more uniform color, until the product is fried to brown-yellow can be fished out and ready to use. Note: Because the oil temperature is too low, so the deep-frying time is longer, otherwise it is easy to pinch not crispy.

Syrup practice: 1000 grams of water, sugar? 2000 grams, 2000 grams of sugar, etc., first boil the water, pour the sugar stirred until melted, then pour the sugar boiling, simmer to about 118 degrees. Use a spoon to scoop out the syrup and pour it down in an inverted triangle shape.

Battering: dip in sugarPour the fried jiangmi strips into the syrup to stick to the syrup, quickly lift them up and put them into a baking dish poured with white granulated sugar, or you can also use white sesame seeds, and use a plastic spatula to cover the surface with white sugar. Cover them while making them separate until the surface is completely covered and separated. Spread the sugar-coated strips on a sheet pan or baking sheet in a thin layer, then cool and sift through a sieve to remove any excess sugar. Pack and sell.

Note: During the dipping process, the sugar syrup should be kept warm at all times, otherwise the syrup will cool and solidify, making the surface of the strips too thick and sticky. During the process of dipping, the syrup will evaporate the internal moisture and increase in consistency consistency because of maintaining the temperature, so every once in a while, you need to add some water to adjust the syrup consistency appropriately.