Big Head Crisp

Big Head Crisp

　　Big Head Crisp has a sweet and crispy flavor, made from glutinous rice, soybeans, white sugar, and fragrant oil among other ingredients.

　　Recipe: 100 jin of glutinous rice, 2.5 jin of soybeans, and an appropriate amount of white sugar.

　　Production steps:

　　The first step is to process it into “pi.” Method: Soak the glutinous rice in clean water for 24 hours, then grind it into powder using a machine. Mix the powder with boiling water to form dough cakes, which are then boiled in a pot of boiling water, scooped out, and put into a blender to mix. Once the temperature drops to around 30–40 degrees Celsius, add soybean paste (soybeans soaked and ground into a paste) and continue blending until well mixed. Then take it out, cut it into small pieces about 4 cm long and 1.5 cm wide and thick, and place them outside to dry (they must be thoroughly sun-dried) to make the “pi.”

　　During the actual production, prepare four pots: one with warm oil, one empty, one with boiling oil, and one for boiling white sugar into syrup. First, place the dried “pi” into the warm oil pot to soften, then take it out and place it in the empty pot. Pour hot oil repeatedly over the softened “pi” to create bubbles, then take it out and fry it in the boiling oil pot until it turns yellow. Next, place it into the syrup pot, stir, and then take it out. Finally, mix it again with white sugar to complete the process.

　　When making the “pi,” avoid contact with oil, salt, or sugar.