Raw materials: 300 grams of glutinous rice flour, 75 grams of maltose, 200 grams of water, sugar, cooked white sesame seeds, each moderate.

Practice:

1. Pour maltose into the pot, into the maltose can make Jiangmai strips after frying, inside the organization of the honeycomb. Add 200 grams of water. Bring the water and maltose to a boil over high heat.

2. Take 2/3 of the glutinous rice flour and pour it into the pot, pour in the boiling maltose water, stirring as you pour. Put the remaining 1/3 of the dry flour in, and add the flour in two batches, which will make the jiangmi noodles crispy. Knead with your hands to form a smooth dough.

3. Use a rolling pin to roll the dough into a 5mm thick sheet. Cut into strips of about 5mm~1cm. Using your hands, roll each strip individually into a round stick.

4. Cut into long and short uniform pieces, about 5cm. Pour a moderate amount of oil into a wok. Cool the oil and add the cut pieces, fry slowly over low heat (remember, always cool the oil in the pan).

5. As the oil temperature rises, the strips of jiangmi slowly float up, gently turn them with chopsticks so that they don't stick. When the surface is lightly browned, use chopsticks to turn it over so that it is heated evenly, and keep the heat on medium-low throughout the process. After about 5 minutes from the time you put them in the wok, the surface of the strips will turn golden brown on all sides, and then remove them from the wok to control the oil. Then fry the remaining strips, do not put hot oil directly into it, turn off the heat, wait for the oil to warm up, and then put it in.

6. Fish out the rice sticks, while still hot, first coated with a layer of sugar (this step can also be changed to boiling syrup, rice sticks coated with syrup). Then covered with white sesame seeds. Coat all the strips with sugar and white sesame seeds. Spread the rice sticks coated with sugar and white sesame seeds evenly and let them cool. Keep the unfinished ones in a sealed container.

2, sweet potato Sakima

Raw materials: sweet potato 1 piece (about 500 grams), 1 egg, 50 grams of flour, 50 grams of icing sugar, cooked white sesame seeds, a little butter

Practice:

1. sweet potato washed and peeled, grater grater into thin strips (you can also cut the thickness of the sweet potato strips according to their own preferences, I grater is a little bit of coarse sweet potato strips). Crack the egg into a bowl and beat it. Pour the beaten egg mixture into the sweet potato fries and mix well.

2. Pour in the flour. Scratch the sweet potato shreds with the flour with your hands so that each sweet potato strip is coated with flour. Pour oil in the pan, pour twice as much oil as you normally fry, it will not absorb too much oil when you fry the sweet potato fries. Fry the fries in batches, and when the fries are done, the oil will be almost used up.

3. Heat the oil to 70% on medium heat, add a handful of sweet potato fries and start frying. Fry the fries until they are golden brown. Fry the rest of the fries in batches until they are done.

4. Take a heat-resistant easy or baking tray, coat the top with cooked cooking oil and sprinkle a few cooked white sesame seeds on the bottom, set aside. Icing sugar in a pot, put a small bowl of water, turn on high heat to melt the icing sugar. When the icing sugar blossoms, change the heat to low and put the butter in.

5. Next, slowly simmer the sugar sauce until it becomes a thick syrup. Syrup simmering standard, dip chopsticks into the syrup can pull out thin lines, you can turn off the fire. Pour in the fried sweet potato fries while they are still hot.

6. Sprinkle the white sesame seeds into the pot, and quickly mix well so that each sweet potato strip is coated with the syrup. Pour the syrup-coated sweet potato fries into a heat-resistant container quickly, and use a spatula or your hand dipped in water to compact the fries. Cool completely, then unmold and cut into small pieces. Hurry up and taste the fruits of your labor~

3, sweet potato dried

Raw materials: white flesh sweet potato 2 pieces, salt, pepper a little

Practice:

1. sweet potato clean, peeled. Cut thin slices, cut the thinner the better, fried out of the more crispy.

2. Rinse off the starch on the surface of the sweet potato to prevent discoloration when sunbathing, and eat it with a crisper texture. Wash the sweet potato slices, drain the water, evenly arranged, placed in the sun or ventilated, drying for two days.

3. After two days, the dried sweet potatoes are thoroughly dried, this time can be fried. Put the salt into the pot and slowly fry the salt over low heat.

4. Then put the pepper, stir fry repeatedly, stir fry the flavor. Sweet potato slices put in the pot dry stir fry, to use a small fire, so that the sweet potato is not easy to fry paste.

5. Repeatedly stir-fry, sweet potato slices have yellowed at any time to take out, to prevent frying overcooked. Stir-fry until the sweet potato is slightly yellow on it, turn off the fire. Simmer in salt for a while, simmering time should also keep stirring, otherwise there is water vapor deposited in the potato chips, potato chips will not be crisp. Stewed removed, cooled and served.

4, pickled pepper phoenix claws

Raw materials: phoenix claws 8, 200 grams of pickled peppers, salt 1 spoon, peppercorns ﹑ white vinegar ﹑ cooking wine, moderate

Practice:

1.phoenix claws with water many times rinsing, draining water, remove the nails. Add the right amount of water in the pot, put a dozen peppercorns, peppercorns in the cooking will emit flavor, and can play a role in deodorization and greasiness. When the water boils, put the treated phoenix claws in.

2. Pour in the appropriate amount of cooking wine, play the role of deodorization and freshness; cover, cook for about 10 minutes, it's almost done. With chopsticks can easily penetrate on the line, do not cook too long, or eat nothing chewy, it is not strong. Use cool water to rinse off the grease of the chicken claws, can be rinsed a few times, so that after soaking eat crisp and refreshing.

3. Wash the chicken claws cut two cuts, cut the bevel the bigger the better, easier to soak into the flavor. Put the pickled pepper into the chicken claws, pickled pepper water also poured in. Put 1 little salt into it, for seasoning. If the pepper water can submerge the chicken claws, you do not need to add salt, pepper water has a certain degree of saltiness.

4. Put a small amount of white vinegar, you can neutralize the spicy flavor of the pepper, but also can make the bubble out of the chicken claws more crisp. Add cool white or mineral water, not over the chicken claws can be. Mix well, cover and put in a cool place or refrigerator for a day to eat.