Prepare the ingredients: 500g of glutinous rice flour, 70g of maltose, 100g of sugar, 140g of water, a little powdered sugar, cooking oil in moderation

1, prepare the ingredients.

2, put the water and maltose into the cooking pot, boil and remove from heat.

3: Add 2/3 of the glutinous rice flour and mix well.

4: Add the remaining glutinous rice flour and form a ball, roll it out with a rolling pin to make it thin, cut it into small strips and knead it well, about 4 centimeters long.

5, cooking oil into the pot, oil 5 into the heat, divided into the glutinous rice strips, frying slightly yellow floating out, and then in the frying pan is hot, medium heat deep frying Jiangmai strips, deep frying crisp and hard into the degree that can be fished out, but can not be fried batter.

6, another pot into the sugar and water, simmering syrup bubbles on the line, and then into the river rice noodles, evenly coated with each of the river rice noodles.

7, put on the baking sheet, sprinkle with powdered sugar while it is still hot and let it cool.

8, after drying, put the plate, break the internal tissue expansion, which is the Jiangmaida.