How to make white snow jujube? Detailed production method shared

Production method 1. Making the raw blanks: Wash the round rice clean, soak in water for about 12 hours, take it out and air-dry, pound it into powder, then mix with boiling water into a dough, divide into pieces and roll into long strips, then cut with a knife into small dough pieces, put them in boiling water to cook, and when the dough pieces are cooked and float to the surface, take them out and put them in a mixer to stir, while stirring cool to 37-40°C, grind soybeans soaked for about 8 hours into a slurry (do not grind in advance) and add, mix well and thoroughly, take out and spread flat on a cutting board while hot, with a thickness of about 1 cm. Cooked starch can be scattered on the cutting board to prevent sticking. After cooling for 8 hours, cut into small pieces of 1 x 1 x 2.5 cm, air-dry in a ventilated indoor place for one day, then sun-dry in sunlight, and the raw blanks are ready; it is suitable to make the blanks in late autumn.

2. Frying the blanks: Fry sesame husks in a pot to about 160°C, add the raw blanks (about 50% of the amount of sesame husks), keep stirring and frying until they puff up and take shape resembling silkworm cocoon shells, and after allowing them to cool slightly and become crisp, sift out the sesame husks, spread them out and cool.