2. When the time is up, turn off the fire, take out the steamed glutinous rice and put a proper amount of glutinous rice into the cooking machine. Then turn on the switch and break the glutinous rice. After beating, the glutinous rice has become very delicate and sticky.
3. Then spread a layer of plastic wrap on the chopping board, put on disposable gloves and dip in some water, tidy up the sticky rice, slightly arrange it into strips, and then wrap the sticky rice strips with plastic wrap. Tighten both ends of the plastic wrap, tie a knot, and then put it in the refrigerator for two hours.
4. After two hours, take out the sticky rice strips and tear off its plastic wrap. At this time, the glutinous rice was frozen a little harder, and then it was cut into small pieces with a little thickness. After cutting, our family version of Ciba was ready.
5. There are many ways to cook Zanba, which can be cooked or fried. Beat two eggs on the plate and break the yolk. Take out the pot, pour oil into the pot, put the cut Ciba into the egg liquid, and wrap the outside of Ciba with the egg liquid.
6. After the oil is hot, put it in a pot and fry it slowly over a small fire. After the color is fried to golden, turn it over. After both sides become crisp and golden, you can drain the oil with a colander and put it in the pan. In this way, our glutinous rice Zanba is ready, because it is covered with a layer of egg liquid, so it tastes more fragrant and crisp, and its method is very simple.