When I was a child, my parents would make a lot of popcorn every year during the Spring Festival, and treat it as a delicious food to entertain guests during the Spring Festival. It was also our favorite snack when we were young. The traditional practice is to put rice into a popcorn machine and burn it for a certain time before popping popcorn; Next, make popcorn, stir-fry the syrup in the pot, turn off the fire, pour the popcorn and stir it evenly, then pour it into the mold for compaction, flattening and cutting into small pieces.

In fact, we can make popcorn at home without the old popcorn machine. The method is very simple. Just make glutinous rice into cloudy rice, then fry it into popcorn in the oil pan, and then make it into popcorn in Fujian. Now I will share the detailed method with you.

raw materials

3g of round glutinous rice, 1g of peeled peanuts, 1 handful of raisins and a proper amount of cooked black sesame seeds.

seasoning

6g of white sugar, 2g of maltose, and proper amount of edible oil.

Practice

Step 1: Pour 3 grams of round glutinous rice into the bowl, pour a proper amount of clear water without glutinous rice and soak for more than 4 hours. Long glutinous rice can be used instead of round glutinous rice.

Step 2: Prepare the ingredients of the popcorn, boil the oil from the pot, pour in about 1g of peeled peanuts and fry them until they are golden and ripe, then drain the oil and put it in a bowl.

Step 3: Crush the raisins slightly with a rolling pin, and then prepare a handful of raisins for washing.

Step 4: Soak the glutinous rice, wash it clean, then pour it into a steamer, spread gauze on the bottom, spread the glutinous rice evenly and evenly, then cover it with water and steam over medium heat for about 2 minutes until the glutinous rice is cooked.

Step 5: Pour the steamed glutinous rice into a plate, pour two spoons of cooking oil to prevent the glutinous rice from sticking together, and then spread it with chopsticks.

Step 6: Then put the glutinous rice in the sun to dry, and then pour it into a bowl for later use. I dried it for two days, and this kind is also called Yinmi.

Step 7: Next, start making popcorn, and boil the oil. First, add some glutinous rice to test the oil temperature, and add it to show that the oil temperature is ok.

Step 8: Then pour the glutinous rice into the oil pan for three times. After pouring, it will immediately expand into popcorn, and it will all expand in 2 3 seconds. After expanding, immediately scoop up the drained oil with a colander and put it on the plate.

Step 9: Fry for the second and third time, drain all the oil and put it on a plate. Don't fry for too long, or it will burn.

Step 1: Next, start making popcorn. Pour 12g of water into the pot, 6g of white sugar and 2g of maltose, and stir with a spoon until the sugar melts. Stir with low heat until it bubbles. If there is no maltose, honey can be used instead.

Step 11: Cook it with a small torch until it bubbles and turns yellowish in color. Take out a drop and put it in clear water, which means that the syrup is ok.

Step 12: Then turn off the fire, pour in raisins, popcorn and peanuts, and stir them quickly and evenly with a shovel.

step 13: stir until each popcorn is covered with syrup.

step 14: sprinkle some cooked black sesame seeds on the bottom of the plate, pour the fried popcorn into the plate, then quickly compact it with your hands while it is hot, and then press it hard with a glass bottle or a rolling pin. Be sure to press it while it is hot, otherwise it will be difficult to operate when it is cold, so that the popcorn will not come loose.

Step 15: Cut the cross knife to take it out, take it out and cut it into small pieces on the chopping board to enjoy the delicious food.

Fujian's rice candy is ready, and it tastes sweet and crisp, with the fragrance of rice flowers, peanuts and raisins. It is a delicious dessert with good leisure time. Friends who like it can try it!

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Yu Mingxuan said: To make popcorn, it is necessary to steam glutinous rice, then cool it to dry it into cloudy rice, and then fry it in an oil pan to expand it into popcorn. The cooked popcorn can be sealed in a fresh-keeping bag, and more can be made at a time, which can last for a month or two.