working methods
⑴ Frozen rice production: glutinous rice with full granules and white body length is selected, and bamboo radish is used as stuffing.
Put it in a clear water pool for cleaning, then pour it into the clear water pool for soaking 14- 15 hours, then take it out and put it in a bamboo basket and rinse it with clear water.
At the same time, Washington State cleaned the wooden retort and put it into the pot for heating. After heating, slowly pour in and drain.
Glutinous rice (see steamed rice, immediately after watering). When the steamed rice noodles are steaming, cover and cook for about 40 minutes.
Uncover the lid. Rubbing the steamed rice repeatedly with your hands, when the rice feels soft and has no hard heart, you can take it out and put it flat in a contemptuous plate.
Cooling, stirring with a wooden shovel after 10 hour, and steaming the rice for 5-6 hours to harden it to obtain frozen rice. At this moment,
Rubbing the blocks by hand will spread out, all the blocks will be rubbed immediately, and the well will be moved to the threshing floor and dried with a mat.
One bite with your teeth is two segments. So as to obtain translucent dried frozen rice seeds. The most frozen rice was processed in the first year.
Good for next year, because the frozen rice stored for half a year to one year is crisp and of better quality.
⑵? Fried popcorn: pour100-150kg of tea oil into an iron pan, heat to boiling (1120℃), and add.
Fry 800-1000g of frozen rice with impurities removed. When the frozen rice bubbles into rice flowers, scoop it up with a colander for later use.
Drain the oil at the same time, so that the impurities in the oil pan need to be removed every 3-5 times to avoid the influence of the darkening oil color.
Rice flower fragrance quality. After the rice flower oil is drained, it is immediately poured into a blender, spread out and cooled, and then sieved to remove the hard rice flower oil.
Broken rice flower. According to the capacity of the wooden frame, the fragrance of rice flowers is weighed out and put into each reed for later use.
(3) sugar boiling and mixing: white sugar, maltose and clear water are poured into a sugar boiling pot in proportion and heated to 40 DEG C..
At this time, the furnace temperature should be gradually lowered, osmanthus fragrans and rice fragrance should be added according to the amount and stirred evenly. Mixed motion
Do it quickly, if it takes too long, too much water in the sugar solution will evaporate, which will make the finished product "sand" not sticky.
Aggregation affects the quality of finished products.
(4) Shelving slicing: shovel the evenly stirred mixture into the wooden frame on the chopping board while it is hot, and dip it in a small amount by hand.
Smooth the popcorn with water, sprinkle a little HongLing on it, and then flatten it with a wooden roller and micro-force. Then take off the wooden frame,
Cut into strips with a sharp knife to get the finished product.
Production method: (1) Put clean glutinous rice in an iron pot, add special fried rice paste, and fry the glutinous rice with slow fire. The glutinous rice swells slightly, showing milky white, and it is crisp and delicious when chewed. You can separate the fried glutinous rice from the sand with a sieve. Remember, don't fry glutinous rice, otherwise all previous efforts will be in vain. Fried glutinous rice can be eaten raw or brewed with boiling water and white sugar.
(2) Dissolve a certain amount of maltose or maltose (if it is not available, it can be replaced by white sugar) in an iron pan with boiling water until it becomes paste, pour a proper amount of fried glutinous rice into the pan, and fully mix the melted syrup with fried rice. Remember to eat less sugar. When mixing, you can add chopped flowers, ginger powder, orange peel and so on according to your personal taste. At this time, all you need is residual fire.
(3) Pour the stirred rice sugar into a rectangular wooden frame and flatten it with sawdust or a wooden roller. Until it cools. Take down the wooden frame and cut it with a knife to get the finished product. Then put it in a bag full of fried rice for preservation.