Crispy and delicious, crispy rice crust is a kind of snack, which is very popular.

(1) flow chart

Washing rice → boiling rice → steaming rice → mixing → tabletting → slicing → frying → spraying seasoning → packaging.

(2) Technical points

① Rice washing, cooking and steaming: rice washing, sand removal, placing in a pot, cooking until half cooked, taking out, and steaming in a steamer.

(2) Add 2% ~ 3% shortening or palm oil and 65,438+02% ~ 65,438+06% starch to the steamed rice and stir evenly.

(3) tabletting and slicing: the mixed materials are pressed into rice slices with the thickness of 1 ~ 1.5 mm by a tablet press, and sliced according to the specification of 3cm× 2cm.

(4) fry and spray seasoning: the oil temperature is about 240℃ for 3-6 minutes, fry until light yellow, take out, drain the oil, spray seasoning powder with fineness of 60-80 meshes, and package.

The crispy rice is delicious and nutritious, and it is one of people's favorite snacks. Selling crispy rice at home is also a way to make money.

1, raw material ratio: 500g of rice, 50g of starch and a little lard.

2. Production method

① Put the washed rice into a pot, cook it until it is half cooked, take it out, and then steam it in a steamer.

② Stir in a small amount of lard while it is hot, and when the rice is cooled to normal temperature, mix in starch.

③ Roll rice into 2 mm thick rice slices by hand, and then cut them into appropriate small pieces with a knife.

(4) Heat a proper amount of vegetable oil in the pot, add rice slices after the oil is hot, fry until it is light yellow, take it out, control the excess oil, and sprinkle with seasoning powder.

3. Preparation of two kinds of seasoning powder

① Proportion of spicy seasoning powder: monosodium glutamate 20%, Chili powder 2%, salt 76% and pepper 2%.

② Cumin seasoning powder ratio: 60% salt, 28% cumin, 3% ginger powder and 9% pepper.

Guobacai

Guoba cuisine is a unique snack, which Tianjin people generally like to eat. The main ingredients of crispy rice, crispy rice, first-class mung beans and high-quality millet, are ground into pulp, spread into pancakes and cut into willow leaves. Use sesame oil, Jiang Mo, chopped green onion, flour paste, soy sauce, bean curd, etc. Then, put the crispy rice into the brine, gently stir until the crispy rice is completely submerged by the brine, then put it into a bowl and sprinkle with spicy oil, sesame oil, sesame sauce, bean curd, coriander leaves and so on.

The crispy rice crust is smooth and palatable, and it has a perverted taste when served with sesame cakes.

The crispy rice dish in Tianjin, called "Gaba dish" in spoken language, is actually crispy rice soup. Stir-fried liver with garlic water must be accompanied by coriander and pepper. And it's spicy. This is a vegetarian marinade (fennel is stir-fried with clear oil and minced onion and ginger, and mixed with salt, soy sauce, Gordon Euryale starch and water). Add pancakes (sliced and diced with soybean milk), soak them in the marinade, put them in a bowl, and then add sesame sauce, fermented milk and coriander (spicy paste for spicy people) to eat. Tianjin Guoba cuisine originated in Shandong Province, and later evolved into pancake fruit and Guoba cuisine, both of which are very popular in Tianjin. However, don't associate the dish of crispy rice with the word "dish" for cooking or vegetables. Pot dishes are not vegetables, but soup.