The production of Jiangmi noodles, the production method and recipe of Jiangmi noodles

1) Soak the glutinous rice for 15 days and ferment. (2) Make soybean juice from ground soybeans. (3) Crush the rice in (1) and steam it with bean juice and sake and noodles.

4) Beat the steamed rice cake in a stone mortar, and then put it on the flour to become slightly hard, and then make a certain shape and dry it. (5) Put the sun-dried rice noodles in warm oil and fry them over high heat. (6) Remove the oil from the fried rice noodles completely, smear them with honey and dip them in bean paste.

Another method: Raw material formula: standard powder (for dry noodles) 2 kg, raw oil 8 kg, white sugar kg, starch sugar kg, osmanthus kg, Jiang rice flour 37 kg.

Process flow: Ingredients, battering, dough, slicing, tableting, stripping, sifting, frying, hanging slurry (dipping in a layer of syrup) Finished product.

Production method After the ingredients are selected, beat the paste and mix the noodles. First, add water to the kilogram of Jiang rice flour and form a dough, steam it into a paste in the pot, then put the paste into the dough mixer, add the starch sugar and continue to stir until it is uniform, and finally add the rest of the kilogram of Jiang rice flour and stir into a dough. Pour the dough on the operating board, then send it to the slicer, process and cut it into noodles, put it into the oil pan to fry, and after the noodles are fried out of the pan, they can be starched and hung with slurry.

The syrup is boiled with 2 kg of granulated sugar plus 2 kg of water, boiled until boiling, and then put the osmanthus and strips.

The billet is poured into the mixer and stirred and stir-fried, which is the finished product.

Quality standard Specification shape: the length of the bar is consistent, no crutching, no sticking, no breaking.

Surface color: light brown with white sugar, uniform.

Taste and texture: with osmanthus fragrance, crispy, non-gen, no other peculiar smell.

Internal tissue: with a homogeneous small cell.

There is no need to ferment for 15 days, add some Shu Xin crisp when mixing the noodles, and ferment for 8-12 hours to form and fry.

Jiangmi noodles are a traditional snack in Beijing.

Sweet on the surface, empty inside! (You can see that there is a uniform small cell inside).

Raw material formula: white sugar (150 grams) starch sugar (maltose) (90 grams) osmanthus (5 grams) Jiang rice flour (350 grams) flour (20 grams) is only used for dry noodles, 300 grams of peanut oil (actual consumption).

How to make :

1 First use (50 grams) of Jiang rice flour to add water and thin noodles, steam and cook into a paste, then put the paste into a basin, add starch sugar and continue to stir until even, and finally add the rest (300 grams) of Jiang rice flour and stir into a dough.

2 Let the dough sit for about an hour, knead it into a good dough, roll it into long strips, and cut it into inch pieces with a knife for later use.

3 Heat the pan with oil, 8 When it is hot, put a blank oil pan to fry, when some coloring, change to medium-low heat, let it fry crispy, and wait for it to be completely fried out of the pan.

4 After removing from the pot, immediately put it into the boiled syrup, add the syrup, and hang the syrup.

5. The syrup is boiled with sugar and water (40 grams), boiled to boil, and then poured the osmanthus and fried strips into the slurry and stirred evenly, which is the finished product.

6 Sprinkle some white sugar on the batten strips, stir well, and then knead well, don't get on it.

Steamed rice cereal.

Reconcile the noodles with a harder one.

Rub it well, don't get it on.

The oil should be wider and easier to fry.

Out of the pot, honey!

After honey, sprinkle sugar!

It's all evenly distributed! This is a well-made Jiangmi strip: the length is basically the same, not broken (a little sticky to each other, but not much).

Tips: 1 To make the noodles, be hard, only use cooked thin batter and starch sugar and noodles, so that the fried noodles will be crispy.

2 Put the strips into the oil pan, not too much at a time, they will stick.

3 When the syrup is hung up, come out, sprinkle it with sugar, and do not soak it in the syrup.

It tastes faint with a faint osmanthus fragrance and is crispy! (Some strips are fried when the fire is big, it is a little sticky, and it must be low heat).

The surface is light brown, and the adhered white sugar is uniform.

Jiangmi dough: 2000 grams of Jiangmi flour, 800 grams of white sugar, 20-50 grams of flour cake, 1200 grams of water.

Production process: First of all, the rice is washed, soaked in cold water for about 6 hours, and ground into powder with a crusher. Bring the water to a boil, pour in the white sugar and stir until melted, then bring to a boil, reduce the heat to low, and pour in half of the rice noodles.

Stir while heating so that the dough does not stick to the bottom until the dough is completely browned. Wait until the dough temperature drops below 35 degrees Celsius and put it in the mixing tank. Add the remaining Jiang rice flour and dough crisp and stir well, then put the beaten dough on a cutting board covered with a little corn starch, roll it out slightly with a walking hammer, about centimeter thick, cut it into 4 to 5 cm strips, and use a sieve to slightly sieve off the surface starch to fry.

Bring the oil to about 130 to 140 degrees Celsius, put the raw embryo along the edge of the pan, push the hot oil along the edge of the pan with a colander, and use the force of the oil to flush the raw embryo from the bottom of the pan. After the raw embryo floats up, gently pat its surface with the bottom of the colander, and press down while patting, the purpose is to make the product more loose and more evenly colored, and the product can be removed for later use when it is fried to brown yellow. Note:

Because the oil temperature is too low, the frying time is longer, otherwise it is easy to get caught and not crispy.

Syrup method: 1000 grams of water, 2000 grams of white sugar, 2000 grams of syrup, etc., first boil the water, pour in the white sugar and stir until melted, then pour in the syrup and boil, boil to about 118 degrees. Scoop out the syrup with a spoon and pour it into an inverted triangle.

Sizing: Dip the fried Jiangmi noodles into the syrup and stick the syrup, quickly scoop them up, and put them into a baking tray poured with white sugar, or you can use white sesame seeds to cover the surface with white sugar with a plastic scraper. Cover while detaching until the surface is completely covered and separated.

Spread the sugar-soaked rice noodles on a cutting board or baking sheet, a thin layer is sufficient, and after cooling, use a sieve to remove the excess white sugar. Ready to pack**.

Note: In the process of dipping sugar, the syrup should always be kept at a temperature, otherwise the syrup will cool and solidify, making the syrup on the surface of Jiangmi noodles too thick and sticky. During the dipping process, the syrup will evaporate the internal water and increase the consistency of the concentration due to maintaining the temperature, so every once in a while, you need to add some water appropriately to adjust the syrup concentration.

Materials. Ingredients: 80 grams of glutinous rice flour, appropriate amount of boiling water.

Excipients: appropriate amount of sugar, appropriate amount of oil.

Grams of glutinous rice flour are poured into large basins.

2. Add an appropriate amount of boiling water and stir into this batter.

3. Add an appropriate amount of glutinous rice flour in batches and knead it into a soft dough.

4. Flatten the glutinous rice dough slightly, roll it out into a thick rectangular dough sheet with a rolling pin, and cut the dough sheet from the middle with a knife.

5. Then cut the rectangular dough sheet into long strips.

6. Pour oil into the pot, boil until it is 50% hot, put the noodles into the pot one by one, and fry them until golden brown.

7. Take out the fried noodles to control the oil and set aside.

8. In another pot, add oil to heat and pour in sugar, slowly boil over low heat until the sugar is viscous.

9. When the sugar water becomes slightly browned, pour the fried glutinous rice sticks into the sugar water and stir carefully until each one is evenly coated with syrup.

10. Remove from the pot and serve on a plate.

This snack is a lot of people who have eaten it but can't make it, tell you the recipe, it's crispy, delicious and not greasy.

Glutinous rice flour is eaten like this, and children like it so much that they don't have to go out to buy snacks anymore.

Ingredients: maltose, glutinous rice flour, white sugar.

1. Main material. 2. Add water to the maltose and stir while heating.

3. Turn off the heat after boiling.

4. Pour the boiling water into 130 grams of glutinous rice flour, stir well and cool.

5. Add the remaining glutinous rice flour.

6. Mix into a dough.

7. Roll out into thick slices and cut into strips.

8. Roll into a cylindrical shape and cut into sections.

9. Put the cold oil into the raw rice noodles.

10. Turn on low heat and fry slowly.

11. Fry until the rice strips are golden brown and crispy, then remove them.

12. Pour directly into a basin filled with white sugar while hot and stir well.

13. Finished product diagram of Jiangmi noodles.

Jiangmi noodles are essential foods for the Spring Festival. Jiang rice noodles are also called glutinous rice noodles or crispy rice noodles locally, because they are very crispy on the outside and glutinous on the inside, and they are sticky with a layer of white sugar, which has a rich taste.

Ingredients: glutinous rice flour, sugar, water, maltose.

Steps:

1. Beat an appropriate amount of water, sugar, and maltose into the pot, boil over high heat, and stir constantly during the cooking process to prevent burning.

2. When the ingredients in the pot are boiled until bubbling, turn off the heat.

6. Pour an appropriate amount of oil into the pan and fry the small round strips cut in advance.

7. Don't put too much at a time, otherwise it will be easy to stick together. When the rice noodles slowly grow larger and are golden brown, they can be scooped up.

8. Wait until the rice noodles are cooled and the core is crispy. If you don't control the heat well, it can easily affect the taste, so be sure to pay attention when frying. If you don't want to hang the syrup, you can eat it directly, and if you want to hang the syrup, you can continue to prepare.

9. Put the same proportion of water and sugar in the pot and cook until small bubbles bubble and the soup is thick.

10. Then wrap the rice noodles with a layer of white sugar, and spread the wrapped rice noodles to cool.

Notes:

1. Be sure to put the oil in the pan cold, and after frying a pot, wait for the oil to cool before frying.

2. Putting sticky rice noodles can make Jiangmi noodles more crispy, or you can leave them out.

4. If you don't know how to fry sugar, you can use no sugar, and immediately put it in the white sugar and mix it a few times after it comes out of the pot, and the sugar particles can be sticked.

Dissolve the maltose with water.

Put the glutinous rice flour in the sugar water, knead it into a dough, roll it out into a dough, and cut it into small strips.

Put oil in a cold pan, cut the small strips, as the oil temperature slowly rises, the small strips will slowly float until golden brown, remove them. Sprinkle with powdered sugar and mix well.

After getting out of the pot, the automatic stirring of Jiangmi noodles is not sticky, not lumpy, good color, good taste, large output, fuel saving, and coal saving. After work, the oil residue at the bottom of the pot is automatically cleaned, the edible oil is not blackened all year round, the shelf life of Jiangmi noodles is long, and there is a complete set of production lines for pouring sugar on Jiangmi noodles.

The preparation of Jiangmi noodles is as follows:

1. Melt the maltose in hot water, the maltose is very viscous, stir for a while, and then put it on the fire to boil.

2. Take 180 grams of glutinous rice flour and put it in a basin, pour in the freshly boiled maltose water, and stir well while hot.

3. After cooling slightly, add the remaining 70 grams of glutinous rice flour, knead into a dough, and let rise for 20 minutes.

4. Divide the dough into large pieces and roll it into a relatively regular rectangle or square.

5. Then cut the noodles into centimeter-wide noodles, and after all the noodles are cut, knead each dough into a round strip.

6. Cut into 5 cm long pieces.

7. Pour more oil into the pot, don't **, put in some raw river rice noodles, and then turn on low heat, and the temperature of the oil must not be high.

8. Gently shake the pot to prevent the rice strips from sticking. Fry while shaking, until it is slightly yellow, at this time, the surface of the Jiangmi noodles has been hard, you can use chopsticks to turn it over, so that the Jiangmi noodles are evenly heated and colored.

9. When it is golden brown, it can be taken out of the pan, and put it on a colander to drain the oil.

10. Add 20 grams of sugar to water, put it on the fire and boil it into syrup, and it can be drawn.

11. Pour the syrup into the fried Jiangmi noodles and stir well; Then pour in the remaining 30 grams of sugar so that the sugar is evenly wrapped on the rice noodles.

12. Jiang rice noodles can be eaten after cooling, very crispy, very sweet, hollow into honeycomb inside, delicious can not stop.

The common practices are as follows:Ingredients: appropriate amount of glutinous rice flour, appropriate amount of maltose, appropriate amount of sugar.

1. First of all, use water, add sugar, add maltose and boil, as shown in the figure below

2. Then boil the water directly and form the dough into a dough, as shown in the figure below

3. Then cut the dough into strips and knead it round, as shown in the figure below

4. Then cold the pan and put the glutinous rice strips under the cold oil, as shown in the figure below

5. Fry until dark yellow and remove as shown in the picture below

6. Then add water and sugar, as shown in the figure below

7. Turn off the heat after boiling until it is full of small bubbles, as shown in the figure below

8. Fried Jiangmi noodles, as shown in the figure below

9. After turning a few times, sprinkle some sugar out of the pot, as shown in the figure below

10. In this way, the white sugar river rice noodles are ready, as shown in the figure below