Ingredients: 250g glutinous rice flour, 50g maltose, 50g white sugar and 250g edible oil.

The practice of rice noodles:

1, maltose in hot water to melt, and then put on the fire to boil.

2. Take180g glutinous rice flour and put it into a basin, and pour in the freshly boiled maltose water.

3. After cooling slightly, add the remaining glutinous rice flour, knead it into dough, and wake up for 20 minutes.

4. Roll the dough into a regular rectangle or square.

5. Cut into noodles with a width of 0.5 cm. After all the noodles are cut, knead each dough into a round strip and cut it into small pieces with a length of 5 cm.

6. Pour more oil into the pot, add some raw rice strips, and then turn on the small fire.

7. Shake the pot gently to avoid sticky rice noodles. Deep-fried until it is slightly yellow, you can turn it over with chopsticks to make the rice noodles evenly heated and colored.

8. Pour the sugar so that the sugar is evenly wrapped on the rice noodles.

9. Rice noodles can be eaten after cooling.