1. Material: glutinous rice flour 25kg, caramel 2.5kg, sugar12kg, peanuts 2.5kg..

2. Preparation: First, stir-fry peanuts in a hot pot with low fire, cool them, grind off the skin, remove impurities, and then crush them into particles (such as mung bean size).

3, production: boil 3 kg of boiling water in the pot, pour 2.5 kg of glutinous rice noodles, quickly stir into a paste, until the noodles are cooked. Mix the remaining glutinous rice flour with peanuts, then mix it with pasty glutinous rice flour to form dough, roll it into 0.5-0.6 cm thick cake, cut it into 0.5-0.6 cm small noodles, fry it in a boiling oil pan for 5 minutes, and take out and drain the oil.

4. Molding: 2.5 kg of water is added to 12 kg of white sugar, so that the white sugar is heated and melted until it is suitable for scooping with a spoon, poured on sticky rice strips, quickly mixed and adhered, and cooled at room temperature.

2 "Ginseng Fruit Paddle Chestnut Rice Noodle"

Materials:

20g glutinous rice strips, 8 chestnuts and 8 spoonfuls of ginseng fruit paddles.

Cooking method:

1. After the chestnuts are peeled and cooked, stir them with a pulverizer. Mix equal amounts of chestnuts and jam.

2. Cut the sticky rice strips into oblique slices or cut them in half, and plan them inside. Stuffed with chestnuts and jam.