1. Method 1

Ingredients: 800g glutinous rice, 1/2 cup sake, 1 tablespoon soybeans, oil, bean paste, fried rice, fried rice, sesame seeds, soy flour , black water chestnut powder.

Soak the glutinous rice for 15 days and then ferment. Make bean juice from ground and soaked soybeans. Crush the glutinous rice and mix it with soybean juice and sake before steaming it. The steamed rice cake is pounded in a stone mortar, then placed on flour until it becomes slightly hard, then shaped into a certain shape and dried in the sun. Put the dried glutinous rice strips in warm oil and fry them over high heat. After completely removing the oil from the fried glutinous rice strips, apply honey and dip them in bean paste.

2. Method 2

Ingredients: 2 kilograms of standard flour (for dry noodles), 8 kilograms of raw oil, 9.5 kilograms of white sugar, 8.5 kilograms of maltose, 0.5 kilograms of osmanthus, Jiang 37 kg of rice noodles.

First add 3.5 kg of glutinous rice flour and water to make a dough, steam it in a pot until it becomes a paste, then put the paste into a dough mixer, add caramel and continue stirring until even, then add the remaining 33.5 kg of glutinous rice flour. Stir into dough. Pour the dough onto the chopping board, then put it into a slicer, cut it into noodles, and fry it in an oil pan. After the noodles are cooked and come out of the pan, they can be sizing. The syrup is boiled with 9.5 kilograms of sugar and 2 kilograms of water. After boiling, pour the sweet-scented osmanthus and strips

into a mixer to stir and stir-fry, which is the finished product.

3. Method 3

Ingredients: 250g glutinous rice flour, 75g maltose, 200ML water, 80g white sugar, 50g granulated sugar.

Pour maltose into hot water, mix, pour into a pot and bring to a boil. After the sugar water boils, pour in 2/3 of the glutinous rice flour. Mix well with a spatula. Add the remaining 1/3 glutinous rice flour. Knead into dough and let cool slightly. Roll the dough into a rectangle about 1cm thick. Cut into strips about 1cm wide. Roll each into a round stick about the thickness of chopsticks. Then cut into small pieces of about 5CM. Pour oil into a flat-bottomed non-stick pan, heat it slowly over low heat, and fry the small noodle sticks in the pan. The surface of the small noodle stick slowly floats 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. Pour sugar and water into the pot. Cook until the sugar water bubbles. Put the fried glutinous rice sticks into the sugar water and coat them evenly with the sugar liquid (each one is covered with sugar). Then add the white sugar and turn it over to coat it with sugar. Let it cool before eating.