1, 40g of water, maltose and white sugar are all put into a wok, boiled with low fire, then bubbled, and then the fire can be turned off;

2. At this time, put the glutinous rice flour in, fully stir it evenly, knead it into a hard dough, knead it into a dough with a thickness of 0.5 cm, then cut it into strips, almost 7 cm small strips, rub it separately and round the edges;

3. Cook the cooking oil in Negado, put the cold oil, put the rice strips into the pot, and fry slowly on low heat. When the rice strips are slowly puffed, a pot is fried, and the remaining green embryos need to be cooled and fried in the pot;

4. Take 40 grams of water and 40 grams of white sugar, cook with low fire until bubbles appear, add the fried glutinous rice strips, turn off the fire and stir fry quickly, so that the sugar juice is fully hung on the glutinous rice strips;

5. Add a little sugar, stir fry quickly and evenly, wrap sugar sand on the surface of rice noodles, take it out and spread it out, let it cool, and then eat it completely, which is particularly crisp.