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

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

(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. Raw material formula standard powder (for vermicelli) 2 kg crude oil 8 kg sugar 9.5 kg maltose 8.5 kg osmanthus 0.5 kg Jiang rice flour 37 kg.

The technological process is batching → gelatinization → kneading → slicing → tabletting → cutting into strips → sieving → frying → hanging pulp (coated with a layer of syrup) → finished product.

Production method: mix the dough after selecting the materials. 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, stir and stir, and get the finished product.

Quality standard, specification and shape: consistent length, non-turning, non-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.