Mix 350g of water and 180g of maltose and boil, pour in glutinous rice flour and stir with a spoon or chopsticks. Because it is too hot at this time, let the water and glutinous rice flour merge. Rub when you cool down to your hands. If you feel rotten, you can add a little glutinous rice flour. It doesn't matter until you feel not sticky.

Cut a small piece of dough and flatten it (I'm too big, the cutting board is not long enough, don't learn from me.😄), roll out a little with a rolling pin, not too thin, otherwise it will be difficult to rub, about 1cm, these are all random, can be rubbed into thin strips, rub a little thinner, too thick not easy to fry through, eat sticky teeth. It can be as thick as chopsticks, or it can be thicker. It's all casual anyway, and the requirements are not too harsh.

Rub it as shown in the figure. If someone helps fry it better and saves time, if not, rub a few pots to fry a few pots. You can also finish it together, but not so many places are true. Remember to cover the rest of the dough with plastic wrap to prevent it from hardening and not blowing in the wind.

When the oil in the pan is hot, it is advisable to fry the rice strips when they are thrown in. You can try one. If the oil temperature is not enough, you can throw it in and eat it. It is crisp, but the expansion is not very good. It is easy to burn outside the fire.

Fried Jiangmi

150g of sugar is put into the pan, and then a proper amount of water is poured into the pan. It is advisable to soak it. Stir it from time to time when burning. It will start bubbling after a while. After a while, it will become sticky and brown. You can turn off the fire. Pour all the rice strips into the pan and stir-fry (stir) the pan is large enough. I use 36cm.
After mixing well, the outside of the rice strips is shiny, then pour in some white sugar (at will) and stir well.

After cooling, put it in a bag and enjoy it slowly. It will be soft without a bag, I guess. But it won't be soft for a few hours.