food

Glutinous rice flour 120g, low-gluten flour 30g, two eggs, fine sugar 35g (dough part), fine sugar 60g (sugar-coated part), water 130g (sugar-coated part) and an appropriate amount of edible oil.

step

1. Pour 35g glutinous rice flour, low-gluten flour and fine sugar into a basin, mix the two eggs evenly, and knead into a smooth dough. Don't touch it with your hands.

2. Knead the mixed glutinous rice dough into thin strips thicker than chopsticks and cut them into small pieces of about four centimeters.

3. Cool the pan and drain the oil, and put the cut glutinous rice strips into the pan.

4. Heat on medium heat and don't turn over. When the rice noodles are floating, turn them over with a strainer. After the rice noodles swell, turn to low heat and continue to fry until deep golden brown.

5. Start the pot again, pour the fine sugar and water into the pot and heat until the sugar melts. When dense small bubbles appear in the big bubbles of syrup, pour in the fried glutinous rice strips and stir fry quickly so that the syrup covers the glutinous rice strips. Turn off the fire at this time, and stir fry quickly and continuously after turning off the fire. Soon, the syrup will be turned over until all the sticky rice strips are covered with powdered sugar.