Crisp and sweet childhood snack: Orchid root or rice bar(su cui xiang tian de er shi xiao chi lan hua gen jiang mi tiao )

Crisp and sweet childhood snack: Orchid root or rice bar

Introduction:

"I remember when I was a child, in addition to a few traditional snacks made at home, one was frozen rice sugar, the other was boiled melon seeds, the third was fried peanuts and potato chips. My family also bought some snacks, such as sugar, multi flavor peanuts, and orchid root. When I strolled around the food, I found what I call orchid root. Its raw material is also called jiangmi bar or glutinous rice ball. It's also sold outside now, but I always feel that the raw materials and oil are not very fresh, so I dare not buy them. After seeing the practice of several gourmets, I have a good idea. I came to practice it a few days ago, and this snack has been praised by the family all the time. Even my little treasure, who has just grown three teeth, can be used as a molars' stick. It's a pleasure to chew. "

Production steps:

Step 1: melt the maltose in hot water. The maltose is very thick. Stir for a while, and then bring to a boil on the fire.

Step 2: take 180 grams of glutinous rice flour into the basin, pour in the newly boiled maltose water, stir well while hot.

Step 3: cool slightly, add the remaining 70 grams of glutinous rice flour, knead into dough, and wake up for 20 minutes.

Step 4: divide the dough into large pieces and roll it into a regular rectangle or square. I can't roll it well.

Step 5: then cut into 0.5cm wide noodles. After all the noodles are cut, rub each dough into a round strip.

Step 6: cut into 5 cm long pieces.

Step 7: pour more oil into the pot, do not open fire, put in some raw rice strips, and then turn on the small fire, the oil temperature must not be high

Step 8: gently shake the pan to avoid adhesion of rice strips. Shake while frying, until slightly yellow, at this time the surface of the rice bar has been hard, you can use chopsticks to turn it over, so that the rice bar is heated evenly and colored evenly.

Step 9: when it's golden, you can get out of the pot and put it on the colander to leak oil.

Step 10: Add 20 grams of white sugar and water, boil it on the fire to make syrup, and then you can draw it

Step 11: pour the syrup into the fried rice strips and stir well; then pour in the remaining 30g sugar to make the sugar evenly wrapped on the rice strips.

Step 12: the rice bar can be eaten after cooling. It's very crispy and sweet. It's hollow in a honeycomb shape. You can't stop eating it.

Materials required:

Glutinous rice flour: 250g

Maltose: 50g

White granulated sugar: 50g

Edible oil: 250g

Note: key points: 1, when the explosion of small fire, small fire or small fire. 2. Don't turn it over at the beginning of frying. Just shake the pan until it's yellowish and stir with chopsticks. 3. Deep fried to golden yellow out of the pot, otherwise the color will become burnt yellow, not good-looking and not delicious.

Production difficulty: simple

Technology: deep fried

Production time: one hour

Taste: sweet

Chinese PinYin : Su Cui Xiang Tian De Er Shi Xiao Chi Lan Hua Gen Jiang Mi Tiao