I remember when I was a child, there was a snack, the entrance was crisp, and it also brought us deep memories of the 1980 s and 1990 s. It's popcorn candy. This kind of snack can be said to be the most common food when we grow up. You can smell the fragrance of rice candy from a distance, and it is particularly crisp in your mouth, and you feel underfed every time. Why is popcorn so common? Because its main component is common, it is glutinous rice. Generally, every household in our countryside will plant some, and even every household will save some for next year.

Then someone must be curious at this time. Since rice candy is so delicious, what should I do? As mentioned above, the main ingredient of popcorn candy is glutinous rice, plus some auxiliary materials such as maltose, and then remember some skills and details, it is basically difficult to fail. Especially in the details, there must be a little dessert. There is a saying that "details determine success or failure", which is very suitable for chefs to use in the cooking process.

Prepare the materials

Raw material: a catty of glutinous rice.

Accessories: cooked peanuts100g, maltose 200g, sesame 50g, sugar 200g and butter 40g.

Steps of rice sugar

Step 1: First, prepare glutinous rice, wash it several times, preferably soak it for two hours in advance, and steam it in a steamer until there is no rice core (this process takes about ten minutes). In the steaming process, sprinkle some water on the rice grains by hand to make the glutinous rice absorb water.

Step 2, then take out the steamed glutinous rice and spread it in a ventilated place to dry (it is best not to let the sun shine directly, but to put it in the air outlet). When it is half-dry, break up all the glutinous rice to avoid sticking together, and dry it until it is all dry.

Step 3: put an appropriate amount of cooking oil into the pot, heat it to 50%, add glutinous rice and fry it until it is cooked. Take it out immediately after it bursts (it should not be too long after it bursts, otherwise the finished popcorn will affect the taste), pour oil out of the pot, and add water (about two spoonfuls), sugar, maltose and butter to simmer (adding butter will make the finished popcorn particularly fragrant).

Step 4: Cook until the syrup is silky (don't cook too much, always pay attention to the shape of the syrup in the pot). If you are not sure whether it is good or not, dip your chopsticks in some syrup, then pinch it with your thumb and forefinger, and there will be silk after pulling it apart.

Step 5: Finally, pour all the exploded glutinous rice, peanuts and sesame seeds into the pot, stir them evenly (turn off the fire when stirring), then take them out and put them into a container, and flatten them repeatedly with a rolling pin or hard object. After about ten minutes, the popcorn will slowly become solid, and then it can be demoulded and cut into pieces to eat.

Overview of rice sugar

As mentioned above, the details are very important. Maybe many people have seen the above steps and are ready to try. In fact, although the steps are understood, details and experience are often the key to success. I remember the first time I made this rice candy, I did it with a 100% success mentality. As a result, I failed several times before I succeeded. The reason for each failure was not that I couldn't do it, but that I failed in the details.