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Soybean crunch is a small food between sweets and cakes. Its raw materials for production are abundant and the production method is simple and it is suitable for family production. (1) Formula: Prepare at a ratio of 1.25 kg of cooked noodle, steamed or fried cooked noodles, 3.75 kg of white sugar, and 2 kg of caramel. (2) Milling: Soybeans are washed to remove sediment and impurities, fried in a pan, ground into a bean noodles, and then mixed with cooked noodles and white sugar in stone mortar, smashed and sifted with a wooden stick to make beans. powder. (3) Blanks: Place the caramel in a copper pot and cook it with a slow fire to remove some of the water and make it sticky. Use a fine wooden stick to dip a little sugar to pull up the wire. To prevent the syrup from condensing, pour it into a small jar and stew in hot water to keep it warm. (4) Sugar: Soy flour is sizzling, remove 500g and sprinkle on the platen, and then take 250g hot syrup and pour it on the platen after dusting. Spread the flour on the surface, press it into a square with a roller, and then spread A layer of powder, the two sides of the billet will be folded, thin with a roller, and then put the cooked powder, so repeated folding 3 times, and finally grow square bars by hand, with more than 1m length of wood rolling compaction, Cut into 1cm wide pieces and wrap them with paper. (5) Finished products: The finished crunchy sugar is a long box, uniform in size, and structured, and can be separated in the order of folding. The entrance is crunchy and crisp. There are two keys to making soy crunch: 1 It can be produced in three seasons of spring, autumn and winter. If it is produced in winter, the room temperature should be controlled at 15°C or above. If the operating room temperature is too low, it is not easy to do well; 2 The syrup must be moderate, if too It is not easy to open when old pressure is applied. Too soft the skin is fragile.