I made sticky rice strips at home and tasted one that was really better than the one I bought. One is long and thin, covered with sugar. I couldn't bear to eat it all at once, so I ate it slowly. It's called perfume. Besides, I make it healthy. I think I can cook it at home if I want to eat it in the future, especially when I am chasing a drama. When I was a child, the delicious rice noodles were so simple, sweet and crisp, and much more delicious than those bought outside. Let's have a look.

Ingredients of glutinous rice flour: maltose, flour, glutinous rice flour and sugar.

Specific production steps: first, pour maltose into the pot, pour 100g water, and boil it with low heat, stirring constantly in the middle to prevent the pot from being burnt.

Second, pour 100g flour and 300g glutinous rice flour into a basin, stir evenly, then pour boiling maltose water, stir while pouring, and stir into a flocculent state. Now, mix the flour, the surface is smooth, and cover it with plastic wrap to wake up for half an hour.

Third: take out the mixed dough, knead it evenly and exhaust it, then roll it into long strips, cut it into strips with uniform thickness, spread it out and knead it slightly to make the surface smooth, so that it looks better.

Fourth: pour oil into the pot, the oil temperature is 50% hot, add glutinous rice strips, fry slowly with low fire, fry until slightly yellow, take out, control the oil and let it cool down.

Fifth, increase the oil temperature in the pot, then add the fried glutinous rice strips, fry them again, and take out the oil control after frying until crisp.

Sixth: add some water to the pot, put a handful of white sugar, stir the sugar to a big bubble, add rice flour, stir well, then take it out, put a handful of white sugar while it is hot and stir well.

Well, the snacks in memory are ready. The glutinous rice strips are crispy and delicious, and there is a layer of sugar on the surface, which is very sweet.

Cooking tips for glutinous rice noodles: 1) When cooking maltose, cook it slowly with low heat, and keep stirring in the middle to prevent it from burning.

2) When cutting long strips, try to cut them evenly.

3) Stir-fry the rice noodles slowly with a small fire, not with a big fire, which is easy to fry and easy to get raw inside.