Traditional support (click to enlarge)
Ingredients: glutinous rice flour 1 kg, half corn flour, half cooked flour, egg 1 kg.
Accessories: sausage, barbecue, shrimp, a little leek, peanut butter.
Seasoning: two spoonfuls of oil, two pieces of sugar/kloc-0, and 20g of salt.
Cooking method: (1) Mix glutinous rice flour, corn flour and cooked flour together, add two spoonfuls of oil and one egg and continue to stir evenly, and add a proper amount of water while stirring until it becomes rice paste.
(2) Add minced bacon, dried shrimps and leeks.
(3) Heat the oil pan, add 4-5 drops of oil after seeing small smoke, add two spoonfuls of glutinous rice paste after about 4-5 seconds, and put it in the middle of the pan.
(4) Fry the thin brace with medium fire until it is out of the pan.
(5) With the help of strength, throw the skin forward and upward with the pot handle, turn the skin to the other side, and fry it repeatedly for 8~ 10 minutes until both sides of the thin brace are golden yellow.
(6) Put the fried thin strips on a clean chopping board, coat them with peanut butter, fold them into a semicircle, and cut them into six sections with a knife.
Tip: When mixing glutinous rice skin, the amount of water should be controlled freely. Don't add it all at once, but add water while stirring until it becomes paste.