In fact, it is very convenient and easy to make glutinous rice strips at home: first, the raw materials are simple, and second, the process operation is simple and easy to understand; Most importantly, there are no additives, so you can safely eat them. Even if you haven't done it, don't worry. I will explain it in detail step by step, and tell you three tips and some points that need attention. I promise you to watch it once and try it with your favorite friends ~
Before making: Briefly describe the steps of making glutinous rice flour: gelatinization → kneading → tabletting → cutting into strips → frying → dipping in sugar, * * *. Let's elaborate on these six steps:
First, the home-cooked practice of glutinous rice:
Ingredients: 400 grams of glutinous rice flour, 340 grams of boiled water, 3 grams of baking soda, cooking oil, dried osmanthus (not necessarily), and appropriate amount of sugar.
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Production method:
Step 1: Paste, which is divided into two small steps:
Paste 1: Prepare a large bowl, add 100g glutinous rice flour, add about 340g boiling water, and stir with chopsticks. Stir glutinous rice flour into a fine batter and lift it with chopsticks. It looks like painting. [Hint 1: The added water must be just boiled water. The reason will be explained later. ]
Paste 2: Add 20g of cooking oil and mix with the batter evenly with chopsticks; Then add 3 grams of baking soda and appropriate amount of dried osmanthus, and stir well again. [Note in this step: If there is lard at home, it is best to use lard; if not, use cooking oil; Baking soda can be added or not. Adding baking soda will make glutinous rice flour more crisp. ]
Step 2: Mix the dough. Add about 300 grams of dry glutinous rice flour into the batter several times, stir with chopsticks while pouring, stir until the flour is flocculent, and knead it into soft dough by hand. Sprinkle a proper amount of glutinous rice flour on the chopping board, then put the dough on the chopping board, cut the dough into 2-3 pieces, knead one piece of dough into a long strip, and put the other two pieces of dough into a noodle bowl for later use. [Note in this step: The dough can be cut into 2-3 pieces, and the operation is simple. ]
Step 3: tabletting. Flatten the strip and roll it with a rolling pin to a thickness of about half a centimeter.
Step 4: Cut strips. Then cut it into noodles-like strips half a centimeter wide with a knife. Sprinkle an appropriate amount of glutinous rice flour after cutting, break up all the small wide strips and rub them with your hands a few times to make them not stick together and become smooth and angular, so that the fried shape looks good; Finally, put all the small wide strips into the sieve and sift out the excess glutinous rice flour. The prototype of the glutinous rice line is completed, and the other two pieces of dough are repeated to make glutinous rice lines. [Tip 2: The cut wide strip is the size of the last sticky rice strip, not too long or too wide. If it is too long, cut a knife in the middle. ]
Step 5: fry. Sit the pot on the fire, pour the oil into the pot, add the glutinous rice strips with cool oil, and then fry with low fire. When the glutinous rice strips slowly float, become bigger and harden, turn to high fire and fry until the skin is golden, and then take out the pot. Note: Do not stir glutinous rice flour with chopsticks, because they are sticky. Stir until the rice noodles are shaped. [Tip 3: Be sure to cool the oil in the pot and explain it in detail later. ]
Step 6: Dip in sugar. Sprinkle some white sugar on the big plate, pour the strips of glutinous rice on it, and then quickly mix the strips of glutinous rice with white sugar with chopsticks, so that each strip of glutinous rice is covered with white sugar. In this way, crispy and sweet glutinous rice strips are ready ~
Second, summarize the "tips" and skills of making glutinous rice flour:
1: Be sure to add boiling water when pasting, and stir the glutinous rice flour into a delicate paste with chopsticks. This is to gelatinize glutinous rice flour, so that the internal tissue of the finally fried glutinous rice flour will be fluffy and crisp to eat.
2. Edible oil (lard) and baking soda are added during gelatinization to make fried glutinous rice strips more crisp.
3. The glutinous rice balls are soft when mixed and tabletted. You can sprinkle some dry glutinous rice flour on the chopping board at any time to avoid sticking your hands.
4. After cutting into small wide strips, if you are a friend who pays attention to modeling, you can take a proper amount of small wide strips and rub them between your hands a few times, which will be smoother and have no edges and corners.
5. Sieve the glutinous rice flour before frying in the oil pan, and screen off the excess glutinous rice flour, otherwise too much glutinous rice flour will precipitate at the bottom of the pan, making the oil pan more turbid and foaming too much when frying.
6. Fried rice noodles should be cooked with cold oil, so that the temperature inside and outside the rice noodles can be consistent, and the rice noodles are heated evenly during frying, so that the maturity will be consistent and it is not easy to crack. Wait until the rice noodles are floating, then fry them with high fire and fry them until they are golden yellow.
7: Put the fried glutinous rice strips into a big plate sprinkled with white sugar, so that the glutinous rice strips can be better wrapped with white sugar. In addition to directly wrapping sugar, you can also wrap caramel, powdered sugar, powdered egg and so on.
Let's share the practice of rice flour wrapped in caramel:
Step 1: Pour half a bowl of sugar and 1/3 small bowl of water into the pot, turn on a small fire and gently shake the pot to make the sugar water melt and thicken.
Step 2: When the sugar water turns brown, pour in the fried glutinous rice strips, stir them quickly, and wrap the glutinous rice strips with caramel. After stirring evenly, you can go out of the pot. You will see the sticky rice strips form a ball with long sugar filaments in the middle.
Step 3: When it is a little cooler, the sticky rice strips can be easily broken by hand and the caramel will solidify. At this time, the sticky rice strips taste more crisp and sweet!
Crispy, sweet and waxy rice flour is beautiful in appearance and does not crack. It tastes not only crisp, but also faint sweet-scented osmanthus. After cooling, put it into a fresh-keeping bag and seal it, which can be stored for about one month. You don't have to eat snacks in the New Year, happiness is as simple as that … If you like it, you must try it ~
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