How to make glutinous rice ruyi strips: 1. First prepare ingredients A: glutinous rice flour, maltose, and water.

2 Pour maltose into hot water, mix, pour into the pot and bring to a boil.

3. After the sugar water boils, pour in 2/3 of the glutinous rice flour.

4 Stir evenly with a spatula.

5 Add the remaining 1/3 glutinous rice flour.

6 Knead into dough and let cool slightly.

7. Roll the dough into a rectangle about 1CM thick.

8Cut into long strips about 1 cm wide.

9. Roll each into a round stick about the thickness of chopsticks.

10 Then cut into small pieces of about 5CM.

11 All cut.

12 Pour oil into a flat-bottomed non-stick pan, heat it slowly over low heat, and fry the small noodle sticks in the pan.

13 The small noodle stick slowly floats to the surface and becomes hard. At this time, use long chopsticks to gently flip it. The oil temperature should not be too hot. Just keep the heat low. Fry until the noodles are golden brown and then remove and control the oil.

14Pour B (sugar and water) into the pot.

15Cook until the sugar water forms big bubbles.

16 Put the fried glutinous rice sticks into the sugar water and coat them evenly with the sugar liquid (each one is covered with sugar).

17 Add the white sugar and turn it over to coat it with sugar. Let it cool before eating.

Warm reminder: When frying glutinous rice sticks, remember to put cold oil in the pan. After frying, the sticks will be hollow. The heat should always be controlled at about 50% hot.

Glutinous rice flour and maltose are two particularly critical ingredients for making glutinous rice sticks. Do not use flour as a substitute. Otherwise, after frying, it will taste dry and hard, and the "hollow" effect will not be achieved.