1. glutinous rice noodles

raw materials: 3g of glutinous rice flour, 75g of maltose, 2g of water, sugar and cooked white sesame seeds.

Practice:

1. Pour maltose into the pot, and add maltose to make the fried rice noodles honeycomb. Add 2 grams of water. Boil the water and maltose with high fire.

2. Take 2/3 glutinous rice flour and pour it into the basin, then pour the boiled maltose water, while stirring. The remaining 1/3 dry powder is put in, and flour is added twice, which can make the taste of glutinous rice strips crisp. Knead into a smooth dough by hand.

3. Roll the dough into 5mm thick dough pieces with a rolling pin. Cut into strips about 5mm~1cm. Rub each strip into a round stick by hand.

4. cut into small pieces with uniform length, about 5cm. Pour the right amount of oil into the pot. Add the cold oil into the cut small pieces and fry slowly with low fire (remember, be sure to add the cold oil to the pot).

5. With the increase of oil temperature, the rice strips float slowly, and they are gently turned with chopsticks to prevent them from sticking. When you see that the surface is yellowish, turn it over with chopsticks to make it evenly heated. The whole process should be kept at a low fire. It takes about 5 minutes from the time it is put into the pot, and the surface of the glutinous rice noodles will be fried until it turns completely golden. Take out the oil control. Then fry the remaining rice noodles. Never put hot oil directly into them. Turn off the fire and wait until the oil becomes warm before putting them in.

6. When the glutinous rice strips are hot, wrap them with a layer of sugar first (this step can also be changed to boiling syrup, and glutinous rice strips are wrapped with syrup). And then wrapped in white sesame seeds. Wrap all fried glutinous rice strips with sugar and white sesame seeds in turn. Spread the glutinous rice strips wrapped with white sugar and white sesame evenly, air-cool and serve. If you can't finish eating, you should keep it sealed.

2. Sweet potato Saqima

Ingredients: 1 piece of sweet potato (about 5g), 1 egg, 5g flour, 5g crystal sugar, appropriate amount of cooked white sesame seeds and a little butter

Practice:

1. Wash and peel the sweet potato, and cut it into thin strips (sweet potato can also be cut. Beat the eggs into the bowl and break them up. Pour the beaten egg mixture into the sweet potato strips and mix well.

2. Pour the flour in. Grasp the shredded sweet potato and flour evenly by hand, so that each sweet potato strip is covered with flour. Pour oil into the pot, and the oil poured is twice as much as the usual cooking. When frying sweet potato strips, it won't absorb too much oil. Fry the sweet potato strips several times. When the sweet potato strips are fried, the oil is almost used.

3. Heat the oil to 7% heat on medium fire, put in a handful of sweet potato strips and start frying. Deep-fry the sweet potato strips until they are golden yellow. Then fry the remaining sweet potato strips several times until they are completely fried.

4. Take a heat-resistant easy or baking pan, coat it with a layer of cooked cooking oil, and sprinkle a little cooked white sesame seeds on the bottom for later use. Put the rock sugar in a pot, put a small bowl of water and turn on a big fire to melt the rock sugar. After the crystal sugar blooms, turn to low heat and put the butter in.

5. Next, slowly boil the sugar juice until it becomes sticky syrup. When the syrup is boiled to a good standard, dip chopsticks in the syrup to pull out the thin thread, and then turn off the fire. Pour the fried sweet potato strips in while they are hot.

6. white sesame seeds are also sprinkled into the pot, and mixed quickly, so that each sweet potato strip is dipped in syrup. Quickly pour the sweet potato strips wrapped in syrup into a heat-resistant container, and compact the French fries with a shovel or hand dipped in water. Completely cooling, demoulding and cutting into small pieces. Hurry up and taste the fruits of your own labor ~

3. Sweet potatoes are fragrant and dried

Ingredients: 2 pieces of white sweet potatoes, proper amount of salt and a little pepper

Practice:

1. Wash and peel the sweet potatoes. Slice, the thinner the slice, the better, and the more crispy it is.

2. Wash off the starch on the surface of sweet potato to prevent discoloration during sun-drying, which makes it more crisp when eaten. Wash the sweet potato slices, drain the water, put them evenly, put them in the sun or in a ventilated place, and dry them for two days.

3. After two days, the dried sweet potatoes are completely dried, and it is time for frying. Put the salt into the pot, and stir-fry the salt slowly with low heat.

4. Add pepper, stir-fry repeatedly, and stir-fry for fragrance. Dry the sweet potato slices in the pot, and use a small fire, so that the sweet potato is not easy to fry.

5. Stir fry repeatedly, and take out the sweet potato slices at any time if they are yellow, so as to prevent them from being over-fried. Stir-fry until the sweet potatoes turn slightly yellow. Turn off the heat. Stew in salt for a while, and stir-fry constantly when stewing, otherwise there will be water vapor in the potato chips, and the potato chips will not be crisp. After stewing, take it out, cool and serve.

4. Chicken feet with pickled peppers

Ingredients: 8 chicken feet, 2 grams of pickled peppers, 1 tablespoon of salt, and appropriate amounts of pepper, white vinegar and cooking wine

Practice:

1. Wash chicken feet with water for many times, drain water and remove nails. Add a proper amount of water to the pot and put more than a dozen peppers. When boiled, peppers will give off a fragrance and can play a role in removing fishy smell and greasy. When the water boils, put the chicken feet in.

2. Pour proper amount of cooking wine to remove fishy smell and refresh; Cover and cook for about 1 minutes, and it's almost done. As long as you can easily pierce it with chopsticks, don't cook it for too long, or you won't feel strong when you eat it. Rinse the grease off the chicken feet with cold water for several times, so that it tastes crisp and refreshing after soaking.

3. Cut the washed chicken feet twice. The larger the slope, the better, and it is easier to soak them into the flavor. Put the pickled pepper into the chicken feet and pour the pickled pepper water in. Add a little salt and season. If the pickled pepper water can drown the chicken feet, there is no need to add salt. The pickled pepper water has a certain salinity.

4. adding a small amount of white vinegar can neutralize the spicy taste of pickled peppers and make the soaked chicken feet crisper. Add cold boiled water or mineral water, without chicken feet. Mix well, cover, and refrigerate in the shade or refrigerator for one day.