Ingredients: 300g glutinous rice flour, 75g maltose, 200g water, sugar and cooked white sesame.

Exercise:

1. Pour maltose into the pot and add maltose to make the fried rice noodles honeycomb. Add 200 grams of water. Boil water and maltose with high fire.

2. Take 2/3 glutinous rice flour and pour it into the basin, and pour in the freshly boiled maltose water, while stirring. Put the remaining 1/3 dry powder into it, and add flour twice, which can make the glutinous rice line crispy. Knead into a smooth dough by hand.

3. Roll the dough into 5 mm thick pieces with a rolling pin. Cut into strips of about 5mm~ 1cm. Rub each one into a round stick by hand.

4. Cut into small pieces with uniform length, about 5cm. Pour the right amount of oil into the pot. Add the cold oil into the cut small pieces and fry slowly (remember, be sure to add the cold oil into the pot).

5. When the oil temperature rises, the sticky rice strips float slowly, and turn them gently with chopsticks to prevent them from sticking together. When you see the surface yellow, turn it over with chopsticks and let it be heated evenly. Keep the whole process low. It takes about 5 minutes from putting it in the pot, and the surface of the glutinous rice line will be fried until it turns completely golden yellow. Take out the oil control device. Then fry the remaining rice noodles. Never put hot oil directly into it. Turn off the fire and wait until the oil gets hot before putting it in.

6. When the sticky rice strips are hot, wrap a layer of sugar first (this step can also be changed to boiled sugar water, and the sticky rice strips are wrapped in sugar water). Then wrapped in white sesame seeds. Wrap all fried glutinous rice strips with sugar and white sesame seeds in turn. Spread the sticky rice strips wrapped with white sugar and sesame seeds evenly, and let them cool to eat. If you can't finish eating, you should keep it sealed.

2, sweet potato Shaqima

Ingredients: sweet potato 1 (about 500g), egg 1, 50g flour, 50g rock sugar, cooked white sesame seeds and a little butter.

Exercise:

1. Wash and peel the sweet potato and cut it into thin strips (you can also cut it, the thickness of the sweet potato strips is according to your own preferences, I only cut the thick sweet potato strips). Beat the eggs into a bowl and break them. Pour the beaten egg liquid into the sweet potato strips and stir well.

2. Pour in flour. Grasp the sweet potato shreds and flour evenly by hand, so that each sweet potato strip is covered with flour. Pour oil into the pan, which is twice as much as the usual cooking. You don't suck too much oil when frying sweet potato strips. Stir-fry the sweet potato strips a few times. The oil is almost used when the sweet potato strips are fried.

3. Heat the oil to 70% heat on medium heat, add a handful of sweet potato strips and start frying. Fry the sweet potato strips until golden brown. Then stir-fry the remaining sweet potato strips a few times until they are completely cooked.

4. Take a heat-resistant easy or baking tray, coat it with a layer of cooked cooking oil, and sprinkle a little cooked white sesame seeds at the bottom for later use. Put the rock sugar into the pot, put a small bowl of water, and turn on the fire to melt the rock sugar. After the rock sugar blooms, turn the heat down and put the butter in.

Next, slowly boil the sugar juice until it becomes thick syrup. When the syrup is cooked to a good standard, dip the chopsticks in the syrup and pull out the thin thread, then turn off the fire. Pour in the fried sweet potato strips while they are hot.

6. White sesame seeds are also sprinkled into the pot and mixed quickly, so that each sweet potato strip is dipped in syrup. Quickly pour the sweet potato strips wrapped in syrup into a heat-resistant container and compact the French fries with a shovel or a hand dipped in water. Completely cooling, demoulding, and cutting into small pieces. Hurry and taste the fruits of your labor ~

3. Sweet potato is fragrant and dry.

Ingredients: 2 sweet potatoes, appropriate amount of salt and a little pepper.

Exercise:

1. Wash and peel the sweet potato. Slice, the thinner the slice, the more brittle it is.

2. Wash off the starch on the surface of sweet potato to prevent discoloration when it is dry and make it more brittle to eat. Wash the sweet potato slices, drain the water, put them evenly, and put them in the sun or in a ventilated place for two days.

3. After two days, the dried sweet potato is completely dry, and it can be fried at this time. Put the salt into the pot and stir-fry it slowly with low heat.

4. Add Chili, stir-fry repeatedly, and stir-fry the fragrance. Put the sweet potato slices in the pot to dry, and use a small fire, so that the sweet potato is not easy to fry.

5. Stir fry repeatedly. If the sweet potato slices turn yellow, take them out at any time to prevent them from being fried too much. Stir-fry until the sweet potato is slightly yellow. Turn off the heating. Stew it in salt for a while, and stir it constantly when stewing, otherwise there will be steam in the potato chips, and the potato chips will not be crisp. Take it out after stewing and let it cool.

4, pickled chicken feet

Ingredients: 8 chicken feet, 200g pickled pepper, salt 1 spoon, appropriate amount of pepper, appropriate amount of white vinegar and appropriate amount of cooking wine.

Exercise:

1. Wash chicken feet with clear water for many times, drain water and remove nails. Add a proper amount of water to the pot and put a dozen peppers. Pepper will give off a fragrance when cooked, which can play a role in removing fishy smell and greasy taste. When the water boils, put in the chicken feet.

2. Pour the right amount of cooking wine to refresh yourself; Cover and cook for 10 minutes or so. As long as you can easily pierce it with chopsticks, don't cook it for too long, or you won't feel strong when you eat it. Rinse the grease on the chicken feet with cold water several times, so that it tastes crisp after soaking.

3. Cut the washed chicken feet into two knives. The greater the slope, the better. It is easier to soak them. Put pickled peppers into chicken feet and pour pickled pepper water. Season with less 1 salt. If pickled peppers can drown chicken feet, there is no need to add salt. Pickled pepper water has certain salinity.

4. Add a small amount of white vinegar to neutralize the spicy taste of pickled peppers and make the soaked chicken feet more crisp. Add cold boiled water or mineral water, without chicken feet. Mix well, cover and refrigerate in the shade or refrigerator for one day.