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What is the practice of Jiang Mi Tiao?

Rice noodle recipe: mix rice noodles and water at 2:1 and knead into dough. Roll the dough into thin slices and cut into thin strips. Boil the thin noodles in boiling water, remove and drain. Soak the cooked noodles in cold water to make them more refreshing. Finally, add seasoning according to your own taste.

After the fried rice strips are completely removed from the oil, spread honey and dip in bean paste to eat.

Jiang Mi Tiao's practice: soak the glutinous rice for 15 days and then ferment. Make soy sauce from ground soybeans. Steam out the soaked glutinous rice with bean juice, sake and noodles. When the steamed rice cakes are hammered in a stone mortar and then put on the flour to become slightly hard, they can be dried in a certain appearance. Jiangmi Tiao is a snack, which belongs to the necessary food for the Spring Festival.

The practice and formula of Jiangmi noodles

Rice noodle recipe: mix rice noodles and water at 2:1 and knead into dough. Roll the dough into thin slices and cut into thin strips. Boil the thin noodles in boiling water, remove and drain. Soak the cooked noodles in cold water to make them more refreshing. Finally, add seasoning according to your own taste.

Materials: 800g glutinous rice, 1 cup sake, 1 tablespoon soybean, oil bean paste, fried rice, fried rice, sesame, bean powder, black pea powder. Soak the glutinous rice for 15 days and then ferment. Make soy sauce from ground soybeans. Steam out the soaked glutinous rice with bean juice, sake and noodles. Beat the steamed rice cake in a stone mortar, then put it on the flour and dry it in a certain appearance when it becomes a little hard.

Take a pan and heat it over medium heat, or use an electric cake bell. After the pot is hot, apply a thin layer of cooking oil to make the rice strips easy to demoulding. Pour about one or two tablespoons of batter into a pan and gently spread it out with a spoon. Pan-fry over medium-low heat, until the batter is cooked, it will become somewhat transparent and caked. Turn the rice strips and fry them for a while until the other side becomes crisp.

The practice of Hunan Jiangmi Tiao

Add the right amount of vegetable oil to a pan and preheat over low heat. Then divide the cool rice into small parts and knead it into strips with your hands. The length and thickness can be adjusted according to your preferences. Put the kneaded rice strips into the pan and fry them slowly over low heat until golden on both sides. Keep turning them to prevent the pot from sticking. When the rice strips are fried until golden on both sides, sprinkle with an appropriate amount of sesame seeds and continue to turn so that the sesame seeds stick evenly on the rice strips.

Step 1: mix flour, baking soda, baking soda and salt into a bowl and add cooking oil and water. Step 2: knead into a smooth dough. Step 3: put it in a deep basin and cover it with plastic wrap to wake up all night. Step 4: take out the awakened dough and roll it into long strips, then divide the dough into 3cm left and right width patches. Step 5: every 2 groups, press hard with chopsticks in the middle to avoid falling apart when putting into the oil pan.

The practice of Jiang Mi Tiao, a small snack

Soak the glutinous rice for 15 days and then ferment. (2) make soybean juice from frosted soybeans. (3) the rice of (1) is chopped and steamed out with bean juice, sake and noodles. (4) beat the steamed rice cake in a stone mortar, then put it on the flour and dry it in a certain appearance when it becomes a little hard. (5) put the dried rice strips in warm oil and fry them over high heat. (6) after the fried rice strips are completely removed from the oil, spread honey and dip in bean paste to eat.

Take a pan and heat it over medium heat, or use an electric cake bell. After the pot is hot, apply a thin layer of cooking oil to make the rice strips easy to demoulding. Pour about one or two tablespoons of batter into a pan and gently spread it out with a spoon. Pan-fry over medium-low heat, until the batter is cooked, it will become somewhat transparent and caked. Turn the rice strips and fry them for a while until the other side becomes crisp.

Dried bamboo shoots and dried rice strips: glutinous rice flour, water, dried Luohan bamboo shoots. Steps: 1) soak dried Luohan bamboo shoots in warm water for half an hour, remove the redundant parts and cut into small pieces; 2) mix glutinous rice flour with water, knead into dough and place for 15 minutes; 3) knead the dough into sticks and cut into small pieces; 4) pull small pieces of dough into thin strips and mix well with diced bamboo shoots; 5) in hot oil, deep-fry the noodles until golden and crisp.

The practice of Jiang Mi Tiao

Rice noodle recipe: mix rice noodles and water at 2:1 and knead into dough. Roll the dough into thin slices and cut into thin strips. Boil the thin noodles in boiling water, remove and drain. Soak the cooked noodles in cold water to make them more refreshing. Finally, add seasoning according to your own taste.

800g glutinous rice, 1 cup of sake, 1 tablespoon of soy, oil. Bean paste, fried rice, fried rice, sesame, bean powder, black pea powder. Soak the glutinous rice for 15 days and then ferment. Make soy sauce from ground soybeans. Steam the soaked rice with bean juice, sake and noodles after being shredded. Beat the steamed rice cake in a stone mortar, then put it on the flour and dry it in a certain appearance when it becomes a little hard.

Jiang Mi Tiao's practice: melt maltose in hot water and bring it to a boil over fire. Put 180 grams of glutinous rice flour into a basin and pour in the freshly boiled maltose water. Cool slightly, add the remaining glutinous rice flour, knead into dough and wake up for 20 minutes. Roll the dough into a more regular rectangle or square.

Jiang Mi Tiao's practice: soak the glutinous rice for 15 days and then ferment. Make soy sauce from ground soybeans. Steam out the soaked glutinous rice with bean juice, sake and noodles. When the steamed rice cakes are hammered in a stone mortar and then put on the flour to become slightly hard, they can be dried in a certain appearance. Jiangmi Tiao is a snack, which belongs to the necessary food for the Spring Festival.

Dried bamboo shoots and dried rice strips: glutinous rice flour, water, dried Luohan bamboo shoots. Steps: 1) soak dried Luohan bamboo shoots in warm water for half an hour, remove the redundant parts and cut into small pieces; 2) mix glutinous rice flour with water, knead into dough and place for 15 minutes; 3) knead the dough into sticks and cut into small pieces; 4) pull small pieces of dough into thin strips and mix well with diced bamboo shoots; 5) in hot oil, deep-fry the noodles until golden and crisp.