Classic nostalgic snacks, the taste of childhood, crispy and sweet fragrant Jiang rice noodles, without any additives

Classic nostalgic snacks, the taste of childhood, homemade Jiangmi noodles, without any additives, sweet, fragrant, crispy, crispy and crispy make people who have eaten it unforgettable

Sweet and crispy Jiang rice noodles

Glutinous rice dough: 200 grams of water, 30 grams of white sugar, 100 grams + 170 grams of glutinous rice flour, 20 grams of corn oil.

External syrup: 100 grams of water, 50 grams of sugar.

Surface decoration: white sugar or cooked sesame seeds (black and white are acceptable)

First, pour 200 grams of water into the pot, add 30 grams of sugar, bring the sugar water to a boil and stir until the sugar is completely melted. Put 100 grams of glutinous rice flour in a basin, add 20 grams of corn oil, pour in the sugar water that has just been boiled, and stir into a viscous paste.

Then add about 170 grams (between 160-180 grams) of glutinous rice flour in batches, stir into a flocculent shape, and then knead it into a smooth glutinous rice dough. The dough is slightly harder, which is convenient for the next operation, and the dough for making Jiangmi noodles must not be soft, otherwise it is easy to deform when fried.

Put the dough on the cutting board and knead it again, roll it into long strips and flatten it with your hands, and then roll it out into a rectangular sheet with a thickness of no more than 1 cm.

Then cut into small noodles about one centimeter wide.

Roll the noodles into slender strips with chopsticks in turn, pay attention not to rub them too thickly, because the glutinous rice noodles will expand when they are fried, rub them thinner, and the expansion is just right.

Arrange the kneaded strips neatly and cut them into 6 cm pieces.

Sprinkle a little glutinous rice flour on top and mix the noodles together.

Put oil in a wok, heat over low heat, and put the glutinous rice strips into the pot with cold oil.

Fry until the rice noodles float and gently turn them with chopsticks to prevent sticking.

Fry until the rice noodles are set, turn to medium heat, and increase the oil temperature to make the surface of the rice noodles colored.

Fry until golden brown, then remove the oil.

The fried rice noodles are ready to eat after a little drying, and they are crispy and crispy with a slight sweetness. If you like to eat sweeter, you can proceed to the next step and wrap a layer of syrup on the outside of the Jiang rice noodles.

Put 100 grams of water in the pot, add 50 grams of sugar, boil over low heat until large bubbles, slowly turn into small bubbles, and then turn off the heat.

Pour in the rice noodles and quickly stir well, so that each rice noodles are coated with syrup. You can sprinkle white sugar or cooked sesame seeds, black and white, a few times, speed up the speed of the syrup to cool, and the glutinous rice strips will naturally have clear roots.

Pour into a plate and enjoy. Super crispy, the more you chew the sweeter it gets, and the more you chew it, the more fragrant it becomes.

Friends who don't like it too sweet can eat it directly after frying, omitting the steps of hanging syrup and sprinkling sugar, or sprinkle cooked sesame seeds after hanging the syrup.