Wash glutinous rice, soak it in clear water for half a day, and steam it in a steamer. After the water is boiled for about ten minutes, it is best to spread the glutinous rice in a steamer with a thickness of 1 to 2 cm. After steaming, spread it in the sun for three or four days, and crush the rice balls when they are not sticky. This is my dried glutinous rice. I was too impatient. I worked for two days and didn't succeed.
Stir-fry peanuts in a pan over low heat. If you are afraid of trouble, you can buy cooked peanuts directly. Put the fried peanuts aside and start frying rice. After the pan is dried and heated, add dry glutinous rice and stir fry. My pan is relatively small, and I fried it twice. Fried rice is not about skill, but patience, so stir-fry it slowly with a small fire.
Stir-fry until the rice turns yellow and smells good. I didn't cook my rice well because I didn't have enough time to dry it. The rice was still wet and the rice ball couldn't be squeezed out. Pour maltose into the pot and heat it until it bubbles. Heat it with a small fire. Maltose is sticky and difficult to pour out. I put the bottle in warm water and heat it a little.
Touch my hand with cold water and press the fried rice sugar tightly, which is plastic surgery. I want to cut it into pieces, so I press it into a rectangle. Be sure to touch my hand with cold water, or hot maltose will stick to my hand. Just heat it and cut it into pieces with a knife. Let it go for a while. Fried rice sugar doesn't cool easily. If it is too hot, it will disperse and stick to the knife. Can't completely cool before cutting. Stir-fried rice sugar with cold sauce is crisp and easy to chop, but personally, it is delicious to dig and eat with a spoon.