After adding bean flour and flour, the glutinous rice flour is steamed out in a stew pot, put into a stone mortar and beaten with a stick, then the stalks are rounded, dried, fried in oil, and finally dipped in red bean paste such as plum blossom, pine blossom and sesame. Mostly used after meals.

raw-food material

800g glutinous rice, 1/2 cups sake, 1 tablespoon soybean, oil.

Bean paste: fried rice, fried cake rice, sesame, bean powder, black coriander powder.

eating habits

(1) Soak glutinous rice 15 days and then ferment.

(2) The soaked soybeans are made into bean juice.

(3) Crush (1) rice and steam it out with bean juice and sake.

(4) Put the steamed rice cake into a stone mortar and beat it evenly, then put it on flour to become slightly hard and make it into a certain shape to dry.

(5) Put the dried glutinous rice strips into warm oil and fry them with strong fire.

(6) After the fried glutinous rice strips are completely degreased, they are coated with honey and dipped in bean paste.

Another way to do it.

Raw material formula

Standard powder (for vermicelli) 2 kg.

8 kg of raw oil

9.5 kg of white sugar

Maltose 8.5 kg

Osmanthus fragrans 0.5 kg

Jiang rice noodle 37 kg

process flow

Ingredients → gelatinization → dough mixing → slicing → tabletting → cutting into strips → sieving → frying → hanging paste (coated with a layer of syrup) → finished product.

manufacturing method

After selecting the materials, mix the dough. First, add 3.5 kilograms of rice flour into dough, then steam it into paste in a pot, then put it into a dough mixer, and add maltose to continue stirring until it is uniform. Finally, add the remaining 33.5 kilograms of rice flour and stir it into dough. Pour the dough on the operation board, then send it to the slicer, cut it into noodles, fry it in the oil pan, and paste it out after the noodles are fried. The syrup is boiled with 9.5 kilograms of sugar and 2 kilograms of water. After boiling, mix osmanthus with strips.

Pour the blank into the pulp mixer and stir evenly to obtain the finished product.

quality standard

Specification and shape: the length of the strip is consistent, without turning, sticking and continuous.

Surface color: light brown, with white sugar attached, even.

Taste: sweet-scented osmanthus, crisp, not fragrant, without other peculiar smell.

Internal structure: it has a uniform small honeycomb.