1, glutinous rice flour
The practice of rice noodles
Ingredients: 300g glutinous rice flour, 75g maltose, 200g water, white sugar and cooked white sesame seeds.
Exercise:
1. Pour maltose into the pot and add maltose to make the fried rice noodles honeycomb. Add 200 grams of water. The fire boiled water and maltose.
2. Take 2/3 glutinous rice flour and pour it into the basin, and pour in the freshly boiled maltose water, while stirring. Adding the remaining 1/3 dry powder and adding flour twice can make the taste of glutinous rice flour crisp. Knead into a smooth dough by hand.
3. Roll the dough into a 5 mm thick patch with a rolling pin. Cut into strips of about 5 mm ~ 1 cm. Rub each one into a round stick by hand.
4. Cut into small pieces with uniform length, about 5 cm. Pour the right amount of oil into the pot. Add the cold oil to the cut small pieces and fry slowly with low fire (remember, be sure to add the cold oil to the pot).
5. With the increase of oil temperature, the sticky rice strips float slowly, and gently rotate the sticky rice strips with chopsticks to prevent sticking together. When you see that the surface is slightly Huang Shi, turn it over with chopsticks to make it evenly heated. The whole process should be kept low. It takes about 5 minutes from putting it in the pot, and the surface of glutinous rice flour will be fried until it is completely golden. Take out the oil control device. Then fry the remaining rice noodles. Never put hot oil directly into it. Turn off the fire and wait until the oil gets hot before putting it in.
6. When the sticky rice strips are hot, wrap a layer of sugar first (this step can also be changed to boiling syrup, and the sticky rice strips are wrapped in syrup). Then wrapped in white sesame seeds. Wrap all fried glutinous rice strips with sugar and white sesame seeds in turn. Spread the sticky rice strips wrapped with white sugar and white sesame evenly on it, and let it cool before eating. If you can't finish eating, you should keep it sealed.
2, sweet potato Shaqima
The practice of sweet potato Shaqima
Ingredients: sweet potato 1 (about 500g), egg 1, 50g flour, 50g rock sugar, cooked white sesame seeds and a little butter.
Practice: A Complete Book of Food World Recipes
1. Wash and peel the sweet potato and cut it into thin strips (you can also cut it, the thickness of the sweet potato strips is according to your own preferences, I only cut the thick sweet potato strips). Beat the eggs into a bowl and break them. Pour the beaten egg liquid into the sweet potato strips and mix well.
2. Pour the flour in. Grasp the sweet potato shreds and flour evenly by hand, so that each sweet potato strip is covered with flour. Pour oil into the pot, and the oil poured is twice as much as the usual cooking. You don't suck too much oil when frying sweet potato strips. Stir-fry the sweet potato strips a few times. The oil is almost used when frying sweet potato strips.
3. Heat the oil to 70% heat on medium heat, put in a handful of sweet potato strips and start frying. Fry the sweet potato strips until golden brown. Then fry the remaining sweet potato strips a few times until they are completely cooked.
4. Take a heat-resistant simple or baking tray, coat it with a layer of cooked cooking oil, and sprinkle a little cooked white sesame seeds on the bottom for later use. Put the rock sugar into a pot, put a small bowl of water and turn on a big fire to melt the rock sugar. After the rock sugar blooms, turn to low heat and add butter.
Next, slowly boil the sugar juice until it becomes thick syrup. When the syrup is cooked to a good standard, dip the chopsticks in the syrup to pull out the filaments, and then turn off the fire. Pour in the fried sweet potato strips while they are hot.
6. White sesame seeds are also sprinkled into the pot and mixed quickly so that each sweet potato strip is dipped in syrup. Quickly pour the sweet potato strips coated with syrup into a heat-resistant container, and compact the French fries with a shovel or hand dipped in water. After completely cooling, demould and cut into small pieces. Hurry and taste the fruits of your labor ~
3. Sweet potato is fragrant and dry.
Practice of fragrant dried sweet potato
Ingredients: 2 pieces of white sweet potato, appropriate amount of salt and a little pepper.
Exercise:
1. Wash and peel the sweet potato. Slice, the thinner the slice, the more crispy it is.
2. Wash off the starch on the surface of sweet potato to prevent discoloration when it is dry and make it more brittle to eat. Wash sweet potato slices, drain water, put them evenly, put them in the sun or in a ventilated place, and dry them for two days.
3. After two days, the dried sweet potatoes are completely dry and can be fried at this time. Put the salt into the pot and stir-fry it slowly with low heat.