Yantai braizi

1

Add a little flour to sweet potato starch and add water in the ratio of starch to water 1: 4.6, pour into the pan and stir well. (I added about 20% this time; if I use crude sweet potato starch, I should be able to save this step. I haven't tried crude sweet potato starch yet. Friends who have crude sweet potato starch can try it themselves. It's best to post the renderings too. Everyone can learn from each other)

2

Cook over medium heat while stirring constantly.

3

Until the starch is completely gelatinized and becomes a very viscous, translucent paste. It should be noted that if I use my method (add flour to sweet potato starch), the sweet potato starch will gelatinize first and continue to stir until the flour is completely gelatinized.

4

Cool the paste to become jelly, and then cut into cubes.

5

Put a little oil in the pan and fry it on the pan. Until the outside is crispy and the inside is ripe.

6

renderings

7

renderings

8

renderings3

9

finished product

10

Add the sauce.

11

Finished product diagram

According to information learned online, sweet potato starch and water should be used, as well as a certain proportion of alum. I export Longkou vermicelli, and alum is the most taboo. Because alum contains aluminum, which is not good for human health, the EU has very strict standards. Every time we export vermicelli, we must test the aluminum content to ensure that the aluminum content meets EU standards before we can export it. So when I make braised rice, I definitely don't want to add alum, and there is no such thing at home. I didn't make the sauce very well. I put in mashed garlic, sesame juice, fish sauce, and I also put some in it for fear that the taste was not enough, so I added some to be very fresh. Although it was made this time, the taste was hard. I don't know if it was because the flour was too much or the frying time was too long. In addition, it is also a pity that there is no crude sweet potato starch. As the saying goes,"Food is not tired of fine food, but it is never tired of fine food." Do it next time and try to do it better. I found that braised rice is a very popular variety among Yantai snacks, but it is either eaten at street stalls or in restaurants, and rarely it is made at home. Interested friends may wish to give it a try. You are welcome to post the process chart and renderings after you have done it. Everyone can learn from each other and see whose method is better.