If you want to eat Jiang rice noodles, you don't have to buy them, pour the glutinous rice noodles into boiling water, and they are crispy and crispy when they come out of the pot

Today I will share with you a family version of Jiangmi noodles, which is very simple, and it still tastes like a child, so that you can fall in love with it after eating it.

【Jiangmi noodles】

1. Ingredients: 300g glutinous rice flour, 120g white sugar.

Second, the practice of Jiangmi noodles:

1. Prepare all the ingredients, prepare a non-stick pan, pour 70g of white sugar into the pot, and then pour in 200ml of water. On a high heat, bring the water to a boil and stir with a spatula while boiling until the sugar is melted. After the water boils, pour 300g of glutinous rice flour into the boiling water, stir the glutinous rice flour into a large flocculent shape with chopsticks, and then knead the dough to knead it into a slightly harder glutinous rice ball.

2. Transfer the dough directly to the panel, first roll it into long strips, then slightly flatten it with your hands. Then, using a rolling pin, roll out the dough into a thin rectangular sheet, almost 1 cm thick, not too thin. Then cut it into long strips about 1 cm wide with a knife, take a long strip, and roll it into cylindrical strips by hand.

3. After all the glutinous rice sticks are kneaded into cylindrical strips, put them side by side and cut them into small pieces about 5 cm long with a knife. To prevent sticking, sprinkle a layer of glutinous rice flour on the surface, and then shake the glutinous rice strips apart.

4. Put enough cooking oil in a pot, and put the glutinous rice strips in the pan. Then turn on low heat and fry slowly, and when the glutinous rice strips are fried, we use chopsticks to flip them slightly to prevent them from sticking together.

5. When all the glutinous rice noodles are floating, fry the glutinous rice noodles until the surface is set, adjust to medium heat, and fry them at high oil temperature until the glutinous rice noodles are colored. After all the glutinous rice noodles are fried until golden brown, you can control the oil and take them out. At this time, the glutinous rice noodles can be eaten, crispy, with a slightly sweet taste.

6. In order to make the glutinous rice sticks taste better, let's wrap them in a frosting again. Take a pot, pour a small half bowl of water into it, add 50g of white sugar, first bring to a boil over high heat, then adjust to medium-low heat, boil the sugar water until it is bubbly, and turn off the heat. At this time, pour the rice noodles into the pot and stir-fry them quickly and evenly, so that each rice noodles are evenly coated with a layer of syrup.

7. Prepare a clean basin, pour the rice noodles into the basin, sprinkle with an appropriate amount of white sugar, and then gently shake the basin evenly, so that the syrup wrapped in the surface of the rice noodles can quickly cool down and form a beautiful layer of frosting, and each of the rice noodles is separated. The crispy and crispy Jiang rice noodles are ready, and when you eat one, they are sweet and crispy, and you can't stop one after another.