1, Jiangmai strip
Jiangmai strip practice
Raw materials: 300 grams of glutinous rice flour, 75 grams of maltose, 200 grams of water, sugar ﹑ cooked white sesame seeds, each appropriate amount.
Practice:
1. Pour the maltose into the pot, into the maltose can make the river rice sticks after frying, inside the organization of the honeycomb. Add 200 grams of water. Bring the water and maltose to a boil over high heat.
2. Take 2/3 of the glutinous rice flour and pour it into the pot, pour in the boiling maltose water, stirring as you pour. Put the remaining 1/3 of the dry flour in, and add the flour in two batches, which will make the jiangmai strips crispy in texture. Knead with your hands to form a smooth dough.
3. Use a rolling pin to roll the dough into a 5mm thick sheet. Cut into strips of about 5mm~1cm. Using your hands, roll each strip individually into a round stick.
4. Cut into long and short uniform pieces, about 5cm. Pour a moderate amount of oil into a wok. Cool the oil and add the cut pieces, fry slowly over low heat (remember, always cool the oil in the pan).
5. As the oil temperature rises, the strips of jiangmi slowly float up, use chopsticks to gently turn them so that they don't stick. When the surface is lightly browned, use chopsticks to turn it over so that it is heated evenly, and keep the heat on medium-low throughout the process. After about 5 minutes from the time you put them in the wok, the surface of the strips will turn golden brown on all sides, so remove them from the wok to control the oil. Next, fry the remaining strips of rice, do not put hot oil directly into it, turn off the heat, wait for the oil to warm up, and then put it in.
6. Fish out the rice sticks, while still hot, first coated with a layer of sugar (this step can also be changed to boiling syrup, rice sticks coated with syrup). And then coated with white sesame seeds. Coat all the strips with sugar and white sesame seeds. Spread the rice sticks coated with sugar and white sesame seeds evenly and let them cool. Keep the unfinished ones in a sealed container.
2, sweet potato sachima
Sweet potato sachima practice
Raw materials: sweet potato 1 (about 500 grams), 1 egg, 50 grams of flour, 50 grams of icing sugar, cooked white sesame seeds, a little butter
Practice: Gourmet World Recipes
1. sweet potato washed and peeled, grater grater into a thin strip (you can also cut the sweet potato strips). The thickness of the sweet potato fries according to their own preferences, I grater is a thicker sweet potato fries). Beat the eggs in a bowl. Pour the beaten egg mixture into the sweet potato fries and mix well.
2. Pour in the flour. Scratch the sweet potato shreds with the flour with your hands so that each sweet potato strip is coated with flour. Pour oil in the pan, pour twice as much oil as you normally fry, it will not absorb too much oil when you fry the sweet potato fries. Fry the fries in batches, and when the fries are done, the oil will be almost used up.
3. Heat the oil to 70% on medium heat, add a handful of sweet potato fries and start frying. Fry the fries until they are golden brown. Fry the remaining sweet potato fries in batches until they are done.
4. Take a heat-resistant easy or baking tray, coat the top with a layer of cooked cooking oil, sprinkle the bottom with a few cooked white sesame seeds and set aside. Icing sugar in a pot, put a small bowl of water, turn on high heat to melt the icing sugar. When the icing sugar blossoms, change the heat to low and put the butter in.
5. Next, slowly simmer the sugar sauce until it becomes a thick syrup. Syrup simmering standard, dip chopsticks into the syrup can pull out thin lines, you can turn off the fire. Pour in the fried sweet potato fries while they are still hot.
6. Sprinkle the white sesame seeds into the pan, and quickly mix well so that each sweet potato strip is coated with the syrup. Pour the syrup-coated sweet potato fries into a heat-resistant container quickly, and use a spatula or your hand dipped in water to compact the fries. Cool completely, then unmold and cut into small pieces. Hurry up to taste the fruits of their labor ~
3, sweet potato dried
sweet potato dried
Raw materials: white fleshed sweet potato 2 pieces, salt, pepper a little
Practice:
1. Cut thin slices, cut the thinner the better, fried out of the more crispy.
2. Rinse off the starch on the surface of the sweet potatoes to prevent discoloration in the sun, and eat them with a crisper texture. Wash the sweet potato slices, drain the water, evenly arranged, placed in the sun or ventilated, drying for two days.
3. After two days, the dried sweet potatoes are thoroughly dried, this time you can fry. Salt into the pot, small fire slowly stir fry salt.