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Crispy and delicious, crispy rice crust is a kind of snack, which is very popular.
1. process flow
Washing rice → boiling rice → steaming rice → mixing → tabletting → slicing → frying → spraying seasoning → packaging.
2. Technical points
(1) Taomi, cooking and steaming rice: Taomi, desanding rice, cooking it in a pot until it is half cooked, taking it out and steaming it in a steamer.
⑵ Add 2% ~ 3% shortening or palm oil and 12% ~ 16% starch to the steamed rice and stir well.
⑶ tabletting and slicing: the mixed materials are pressed into rice slices with the thickness of 1 ~ 1.5mm by a tablet press, and sliced according to the specifications of 3cm× 2cm.
(4) fry and spray seasoning: the oil temperature is about 240℃ for 3-6 minutes, then fry until light yellow, take out and drain, spray seasoning powder with fineness of 60-80 meshes, and package.
Edit this paragraph production method 2
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.
Edit this squid crispy rice
raw material
1 50g water-soaked squid, 50g fat minced meat,15g winter bamboo shoots,15g water-soaked mushrooms, 50g crispy rice, 7g soy sauce,1.5g salt, 3g monosodium glutamate, 5g cooking wine, 8g balsamic vinegar,/kloc.
working methods
Scrape the squid clean of impurities, cut it into pieces about 3cm long and 10cm wide, then batch it into even pieces, soak it in clear water, put lard in a hot pot, stir-fry the minced meat in the pot first, then cook it in cooking wine, add soy sauce, refined salt and soup, add squid, bamboo shoots and mushrooms, roll it slightly, add monosodium glutamate, and then thin it with water. Heat the vegetable oil in the pan. When the oil is 90% hot, break the crispy rice into money pieces, fry them in a boiling oil pan until golden brown, take them out, put them in a deep round basin, and then pour the squid into the crispy rice basin.
Features: golden color, sour crisp, fresh and tender.
Edit this paragraph of shrimp rice with crispy rice.
There are many kinds of dishes in Sichuan cuisine, but only in the toppings and tastes. According to legend, it was written by political commentator Chen. Because of its rich nutrition and delicious taste, it is also called "the first dish in the world". During the Anti-Japanese War, this dish was more popular, and it was known as "one thunder", "Tokyo", "Nanjing" and "Moscow", because the fried pot was covered with a topping that had crossed the cross, which would make a great noise. Only the combination of color, fragrance, taste and sound can qualify this dish. At present, this dish has a very nice name in Chinese mainland called "Peach Blossom Pot".
material
Shrimp, lean meat, mushrooms, cooked green beans, crispy rice (two inches square), salt (for curing shrimp), wet white powder (for curing shrimp and bacon), soy sauce (light color) (for bacon), clear soup, tomato sauce, sugar, vinegar and sesame oil.
working methods
① After the shrimps are washed, mix well with the marinated shrimps. Shred lean meat, mix well with marinade and marinate for a while. After the mushrooms are soaked in warm water, the stems are removed and cut into filaments for use.
(2) Put six tablespoons of oil (about 80% cooked) in the wok, first fry the shredded pork, then shovel it out and put it on the plate, then heat the remaining oil in the wok, pour the shrimps into the fire and stir fry, and put it together with the shredded pork.
(3) Put down the shredded mushrooms, stir fry in a wok, then add clear soup to boil, and then add tomato sauce, soy sauce, sugar, vinegar and salt to taste. After boiling again, thicken the juice with wet white powder and water, then add shredded pork, shrimps and cooked mung beans, and finally pour a little sesame oil. Use low heat to keep warm (cook in the middle to avoid dry soup).
(4) After boiling six cups of oil in another pot, put it into the pot and simmer it with high fire. When the color turns yellow and brittle, take it out (don't drain the oil too dry), put it in a deep dish (or a big bowl), serve it quickly with the shrimp (another bowl), and pour the shrimp on the pot. It will be served quickly with the sound of oil explosion.
Crispy rice crust with tomato and shrimp
Raw materials:
Shrimp 175g crispy rice 100g.
Egg white 1 sauce 125g
Monosodium glutamate 2g rice vinegar10ml
Jiu Shao15ml sugar10g.
Wet starch 50g, salad oil 1250ml.
4 g refined salt
Method:
① Wash the shrimps with cold water until they turn white, drain the water, put them in a bowl, add 2g refined salt and mix well, add egg white, beat them with chopsticks until they are sticky, then wet 25g starch and mix well until they are mushy.
(2) Scrape all the rice grains with an unfocused rice crust, cut them into diamond-shaped pieces with a diameter of 4 cm, and bake them until crisp.
(3) When the pan is hot, slide the pan. When the salad oil is heated to about 100, pour in the shrimps. When it is painted jade white with chopsticks, pour in the colander and drain the oil. Put the pot on medium fire, drain 300ml of water, add 2g of refined salt, Shaoxing wine, tomato sauce, white sugar and monosodium glutamate, when the soup is boiling, add 20g of rice vinegar and wet starch, thicken, then put the shrimps into the pot, stir well and serve.
(4) Wash the pan, add salad oil, when the fire is about 230 degrees, pour the rice crust, turn it with a colander, fry until golden brown, pick it up, put it in a bowl, serve it immediately, and pour tomato and shrimp juice on it. When the juice is poured on the rice crust, it will make a "squeaky" sound.
Spicy sauce shrimp crispy rice
Dish name Chili sauce shrimp crispy rice
Its dishes are Korean.
It is characterized by red, spicy, sour, salty and sweet sauce, which is unique.
raw material
300 grams of shrimp, 25 grams of fresh peas, 25 grams of canned bamboo shoots, cooked ham 15 grams, hot sauce 100 grams, sugar 10 grams, 5 grams of refined salt, vinegar 10 grams, 5 grams of monosodium glutamate and chicken soup10.
manufacturing process
① Wash the shrimps, drain the water, put them in a bowl, and size them with egg white, salt and dry starch for later use.
(2) Heat a pan, add cooked chicken oil, when it is 60% hot, add shrimps and cut into pieces, pour into a colander, and drain the oil. Heat 25g of chicken oil in the original pot, add minced onion and ginger, stir fry, add hot sauce and stir fry until the oil turns red, that is, add chicken soup, salt, monosodium glutamate, sugar, vinegar, peas, diced bamboo shoots and diced ham. Boil, add starch thicken, add shrimps and pour in cooked chicken oil.
(3) Clean the pot, add peanut oil, and when it is 80% hot, put the broken rice crust into the pot. When it is light yellow, take it out, control the oil, put it in a deep pot and serve it quickly.
(4) When eating, pour the soup in the bowl on the rice crust.
Edit this piece of sea cucumber crispy rice
raw material
200g of water-soaked sea cucumber, 0/00g of crispy rice/kloc-,30g of onion, 20g of ginger, 200g of vegetable oil and 20g of yellow rice wine,
Monosodium glutamate 1g, pepper 1g, wet starch 15g.
Making:
1. Cut the soaked sea cucumber into pieces, break the crispy rice into small pieces, and pat the ginger loose with a knife;
3. Add water to the wok, add a little vegetable oil, saute shallot ginger, add sea cucumber, cook rice wine, slightly cook, inject water1000g, boil, take out sea cucumber and drain;
3. Remove water from the original pot, wash it, put it in a big bowl of fresh soup, add refined salt and monosodium glutamate after boiling, thicken it with wet starch, put it in a big bowl of soup and sprinkle with pepper;
4. While cooking the sea cucumber soup, take another pot, add vegetable oil, heat it to 90% oil temperature, fry it in the rice crust until golden, remove the oil, put it in another soup bowl, serve it quickly, and pour the sea cucumber soup into the rice crust bowl.
Crops and crabs edit this paragraph.
raw material
2 meat crabs, about 750g, rice crust 150g, fresh shrimp 30g, developed fish maw 30g, ham 30g, mushrooms 30g, green beans 30g, pickled pepper festival 10g, ginger slices 5g, garlic slices 10g, onion 20g and refined salt.
manufacturing method
(1) Wash the meat crabs after slaughter, chop off their toes and cut them into small pieces; Wash the fresh shrimps, grab them with salt, pepper, cooking wine and water starch and size them evenly; Wash the fish belly and cut it into diamond-shaped pieces; Sliced ham and mushrooms; Wash mung beans; Mix the juice with salt, pepper, cooking wine, monosodium glutamate, fresh soup and wet starch. All stand by.
(2) Put the wok on fire, add refined oil and heat it. First, add pickled peppers, ginger slices, garlic slices and green onions to stir fry until fragrant, then add shrimps to stir fry, then add fish belly slices, ham slices, mushrooms slices and green beans to stir fry until cooked, then cook the juice. When cooked, put the wok in a big bowl.
(3) Clean the pot again, heat it in refined oil, pat the crab pieces to dryness, fry them in the pot, pick them up and put them in a plate, then break the skin into small pieces, fry them in an oil pan until golden and crisp, then take them out in a big bowl, and then pour the soup and contents in the bowl on the crab pieces and skins in front of the guests.
trait
Crab meat is tender and crisp.
Edit this paragraph to make rice crust 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.
Edit this crispy pork.
raw material
Pork tenderloin 300g, rice crispy rice100g, magnolia slices 50g, water-soaked mushrooms 50g, pea sprouts 50g, onion100g, ginger 5g, garlic10g, pickled pepper10g, and soy sauce/kloc.
manufacturing process
1. Remove all white tendons from pork tenderloin, cut into thin slices, and mix well with salt, pepper, cooking wine and monosodium glutamate; Hang the paste with egg white and soybean flour.
6. Cut the stems of the mushrooms and slice the magnolia flower. Cut onion, slice ginger and garlic, soak pepper, remove seeds and cut into oblique blades. The shell is divided into 5 cm square (or round) pieces. Mix soy sauce, pepper, cooking wine, monosodium glutamate, sugar, vinegar, salt, bean powder and fresh soup into thick juice.
3. Put the wok on fire, add the pork fat and heat it (about 180℃), stir-fry the meat slices in the wok until cooked, and pour them into the colander. Leave the bottom oil in the pot, add mushrooms, magnolia slices, pickled peppers, ginger, garlic and onion, stir-fry the meat slices evenly, cook the sauce, add pea sprouts, collect a little, put it in a bowl, put the crispy rice in a boiled plain oil pot and fry until yellow. Pick it up as soon as it floats, put it in a wok, pour a little boiling oil on it, and serve the crispy rice and fried meat slices at the same time. Pour the meat slices on the crispy rice while it is hot.
trait
The serving form is unique, the sweet and sour taste is rich, the meat slices are smooth and tender, and the crispy rice crust is crisp.
Edit this sweet potato crispy rice.
Sweet potato crispy rice is a flavor snack refined from fresh sweet potato and fine glutinous rice. It has the characteristics of sweet, crisp and delicious, and is deeply loved by urban and rural people. The manufacturing method comprises the following steps:
1. Choose 10 fresh sweet potato with no mechanical damage and high dry matter content as raw material, cut off its roots and wash it with clear water. Take 1 serving sticky glutinous rice, wash it with clear water, soak it for 30 minutes, and drain it.
2. Steaming: Put the sweet potato and glutinous rice into the pot respectively and add water. Cook over high heat until cooked, and set aside.
3. Mash the cooked sweet potato and glutinous rice into mud, pour it into a wooden bucket while it is hot, and quickly mash it into a paste with a big wooden stick or wine bottle. At the same time, a small amount of concentrated sugar water is added to increase sweetness and flavor.
4. Clean the mud, clean the sheets, spread them on the sun mat, and press the four corners with heavy objects. Then pour the rammed mud paste slowly on the plate, and quickly press it evenly with the drilling tool for plastering (to be cleaned and disinfected). The thinner the better. Then sprinkle sesame seeds on the smoothed mud paste.
5. dry. Lift the two corners of the sheet separately, gently put it on the bamboo pole, and dry it in a cool and ventilated place to prevent the sun from cracking. Then spread the sun-dried quilt upside down on the sun mat, soak the quilt with a wet towel, quickly peel off the potato skin piece by piece, dry it in the sun or dry it in the air to prevent mildew, cut it into a 3.6×6.6 (cm) square with scissors, and collect it.
6. Frying: fry the dried potato skin in vegetable oil at 140 ~ 160℃ for 3 ~ 5 seconds. When the surface of the potato skin turns yellow and not burnt, take out the drained oil to obtain the finished product. Dried potato skin can be fried and eaten.
7. The stored inner packaging shall be sealed with composite plastic bags and placed in a low-temperature and dry place. Or put it in a small jar and plug it tightly with cloth. The shelf life can reach more than 6 months.
Edit this tea-scented rice crispy rice
First, raw materials
Japonica rice, tea, refined vegetable oil, lard, starch, salt.
Second, the process flow
Selecting materials → elutriation → soaking (adding tea) → cooking → cooling → batching → rolling → slicing → frying → draining → packaging.
Third, the main points of operation
1. Raw material selection: select high-quality japonica rice as raw material, screen to remove impurities, and then clean it.
4. Tea juice extraction: tea juice is extracted for soaking rice and cooked rice. Brew a proper amount of tea powder passing through 120 mesh * with boiling water for 10 minute, then perform suction filtration, repeat the operation for three times, combine the filtrates, add a proper amount of color fixative for later use, and keep the tea residue until the rice is cooked.
3. Soaking rice: The purpose of soaking rice is to fully absorb water and make rice fully gelatinized and cooked during cooking. Soak the rice until the rice is full and the water content reaches about 30%. The soaking time is generally 30-45 minutes. Soak in tea juice.
2. Cooking: Cooking is the gelatinization process of starch in rice. Normal pressure cooking or pressure cooking can be used until the rice is cooked, the hardness is appropriate, the rice grains are not sticky and the water content reaches 50% ~ 60%.
5. Cooling: naturally cool the cooked rice to release steam, so that the rice will be loose, not further softened, not caked and not stuck to the rolling equipment.
6. Adding ingredients: add proper amount of lard, wheat starch and tea powder to the cooled rice.
7. Rolling slicing: press it into 5 mm thick slices with a rolling machine, and then cut it into 4 cm× 5 cm cubes.
⒏ stir-frying: stir-fry the slices in vegetable oil at 190 ~ 200℃ to reduce the loss of nutrients in tea.
(9) Seasoning: traditional methods can be used to make spicy, beef, seafood and spiced tea by adding seasonings such as monosodium glutamate, salt, Chili powder, pepper powder, pepper powder and spiced powder, or monosodium glutamate and salt can be added without other seasonings to keep the fragrance of tea.
* "Purpose" is a non-standard unit. For convenience of use, this item is still reserved. The rough conversion formula is: particle size d(mm)= 16/ mesh.
Edit this piece of rotten rice crust.
When stewing rice, it is usually a rice cooker, because it is hot and there is a pot. The bottom of the pot often forms a layer of hard and sometimes yellowish substance, which is called crispy rice. If it's not serious, you can shovel it down with a shovel. If it's not serious, you can soak it in water. To prevent this kind of crispy rice, it is necessary to master the degree of adding water when stewing rice, and be careful not to exceed the time. When the rice crust is burnt. At this time, a carcinogen-benzo (a) pyrene was produced in the rice crust. It is considered to be one of the most carcinogenic poisons in the world. At this point, the rice crust is inedible. Long-term consumption may lead to cancer.
Edit the origin of this crispy rice.
The name of "crispy rice" is Anhui (reproduced)
When I was a child, my family was in the countryside. I ate two or three bowls of rice every meal, and I wanted to eat some crispy rice. Some children are sweet-mouthed, and they will beg adults to say, "Give a crispy rice a sweet mouth!" " "Adults will scrape the rice in the pot, leaving the rice crust stuck in the pot, scratching the afterfire under the stove, or adding a slight fire, and the rice crust will naturally peel off when heated, so that we can eat crispy rice crust. When cooking, if a few slices of bacon are steamed on the rice head and the meat oil flows into the rice crust, the rice crust will be crispy, crispy and slightly salty, which will be more delicious. It is tempting to put it in front of your nose and smell it a few times.
In the past, urban and rural residents were very poor, and crispy rice was generally not allowed to eat casually. Often, the rice crust is accumulated, dried and collected, and it is reserved for hunger when the spring drought is tight. Therefore, some families along the Yangtze River in Anhui Province and in southern Anhui Province are not allowed to eat crispy rice when eating. They call rice with crispy rice a "backer" and regard it as a "backer" to resist famine.
The crispy rice can be used not only as snacks and food, but also to make many dishes. According to legend, when Emperor Qianlong went down to the south of the Yangtze River, he ate a meal in a small restaurant. He ate marinade boiled with shrimp, shredded chicken and chicken soup and poured it on the wok on the spot. Suddenly, I heard the loud frying sound and rich aroma. When I tasted it, I felt crispy and delicious, so I asked what it was. The host smiled and said, "This is called thunder on the ground." Gan Long blurted out: "This dish is the best in the world." Since then, "the best dish in the world" has become a traditional dish preserved in many places. Now rice crust has been widely used in cooking, such as mushroom rice crust, squid rice crust, sea cucumber rice crust, scallop rice crust and fish belly rice crust. The food industry has also made a big fuss about crispy rice, processing different shapes of packaged crispy rice in Fiona Fang, which is ready to use.
The origin of crispy rice should be in Anhui. On June 4th, 1994, Beijing Evening News published the article "Addiction to addiction" written by Mr. Li Zhiwen, arguing that addiction to addiction was originally a word with local color in Anhui dialect. Yao Yongpu, the late literary master of Tongcheng School, wrote "Essays on Old News", in which Wang Zhiyi's words and deeds "Wang Family Army" are described as follows:
Li and Gong of Taihu Lake are both officials, and they all have a cheap name. At that time, it was called Wang Baicai and Li Guoba. Guoba, Anhui dialect, means cooking rice at the bottom of the pot. Accordingly, the "rice crust" in modern Chinese evolved from the "rice crust" in Anhui dialect; "Ba" is not a simplified word for "Ba", for example, it is not simplified to "Ba". While tasting crispy rosin crispy rice crust, we can also see Anhui people's small contribution to national cuisine and thesaurus by investigating its origin.
Editing this paragraph is helpful for rice crust.
Chen Yi was a young official in the Jin Dynasty. He has a good habit of cherishing food and being simple and frugal since he was a child. One day, when he went to the kitchen, he saw a lot of rice crust being thrown. Unfortunately, he ordered the chef to put it away and not to waste it. Several bags of these things fall down every day. Then there was a war and their army was defeated. They have no food. They are hungry and see stars. Chen Yi suddenly remembered those rice-crust meals. They wolfed down their food. In a few days, wait for the arrival of reinforcements.
Therefore, this story tells us that we should cultivate our love for food from an early age, and we should always remember it wherever, in the environment and in life. I may give you a hand when necessary. Every grain is hard-won, and it was planted by farmers under the scorching sun and braving the heavy rain. Every grain of grain is the painstaking efforts of farmers, and it is obtained by hard work every morning and night. There is such a poem: weeding at noon, sweat dripping down the soil. Who knows that every grain of Chinese food is hard? Therefore, we should cherish food. If everyone wastes food, then this country wastes countless foods. So I'm here to appeal to you: Don't forget to cherish food, not only for yourself, but also for the benefit of the country.
A new explanation of editing old words in this paragraph
Guo Furong's vermicelli is called crispy rice.