Jiang Mi
By VicentaLakin
My husband came home from work tonight and asked me to buy a rice bar for him. I'm gonna do it. I fired a recipe for the rice bar. It's done by the painting school。
Recipe Recommendations
- glutinous rice noodles
- white sugar a
- maltose a
- water appropriate amount
- oil appropriate amount
- sweetening
- fried
- ten minutes
- ordinary
Steps for Jiang Mi
1
Get ready for rice noodles, and malt sugar, sugar。
2
Hot hydrated sugar. And then it will burn, and the hot water will pour into half of the flour。
3
A little cooler, and bring the rest of the rice powder together. My water didn't heat up, and the noodles that came out weren't big enough, and then half came out to boil them in the hot water for a little while, and they got back together. Everybody be careful. I'm sure the noodles will make up
4
I'm about half a centimeter thick
5
Cut to half a centimeter long strip
6
Round it up
7
Cut to four or five centimeters。
8
It's cool oil. It's going down to the rice bar. Must be a slow fire. Wait till one yellow turn. During the period, you have to move the pot. (In oil, the rice bar is soft, when it starts to turn yellow, it doesn't stick.) You'll see
9
It's blown up
10
Put sugar on while it's hot. I'm not a lot sticky, so you can spread it. "If you're not afraid of trouble, you can fix the syrup and wrap it up."Jiang Mi Make Tips
1. This is my first time making it. The finished product has a crispy texture after cooling down, but it is much smaller than the ones sold outside. My pot at home is too big, which makes it hard to handle, and it also uses up more oil.
2. The holes inside aren't as numerous or fluffy as the ones sold outside. I guess I put in too little maltose?? If you know of any other reason, please advise... The maltose is really too sticky; it was hard just to scoop out a spoonful.
3. Overall, it's still okay.