500 grams of glutinous rice flour and 50 grams of sesame seeds.

Seasoning:

25 grams of sugar, vegetable oil, alkali, etc.

Production method:

Blow. After washing and soaking glutinous rice, add water to grind it into rice slurry and put it into a cloth bag to hang it. After the water is drained, let it stand for 4-5 hours. After the dough is naturally fermented to be slightly acidic, add alkali and sugar and knead into long strips. After rubbing into a ball, stick sesame seeds on it and fry it in a warm oil pan. When frying, press the back of the flat-bottomed colander repeatedly until it is empty and the shell is golden yellow.

Flavor characteristics:

The shell is thin and hollow, shaped like a circle, golden in color and waxy and sweet.

Technical points:

Be sure to fry it in warm oil, don't put too much alkali. Noodles will be hollow after fermentation, and sesame seeds will be dipped evenly.