When I was a child, there was a firewood stove at home, and I used it to cook. After the meal is finished, the rest is rice with a crispy rice. At this time, the crispy rice soda is relatively large, and it is difficult to shovel it all at once. Add a fire to the kitchen pond, and in less than two minutes, you can scoop up a whole pot of rice crust at one time. At this time, the crispy rice can be eaten directly or stored. When I want to eat, it's crisp and crisp. It was the most common snack when I was a child.

Yesterday, I tried to make handmade crispy rice in Anhui, but unfortunately, the hole in the steamer in my hometown was too big to pour glutinous rice into it for steaming. Later, it was cooked with a rice cooker, and the glutinous rice was too sticky to make a crispy rice. However, I made another kind of glutinous rice crust at home. The ingredients are very simple, as long as there is a filter with a smaller mesh at home. The family said that the taste was not worse than that bought, and no additives were added. Today, I will share my handmade crispy rice with you!

Ingredients: glutinous rice, spiced powder, Chili powder, starch, salt, sugar, salad oil and filter screen.

Step 1: Wash a proper amount of glutinous rice and soak it in clear water for more than six hours.

Step 2: Soak the glutinous rice and crush it easily by hand, decant the water in the glutinous rice, then add a proper amount of salt, sugar, spiced powder and Chili powder, and add a little starch after stirring evenly.

Step 2: Soak the glutinous rice and crush it easily by hand, decant the water in the glutinous rice, then add a proper amount of salt, sugar, spiced powder and Chili powder, and add a little starch after stirring evenly.

Step 3: Pour a proper amount of salad oil into the pot, spread the glutinous rice evenly on the filter screen, put it into the filter screen at the temperature of six layers of fire, and fry it on medium heat until the rice crust floats automatically.

Step 4: Take out the filter screen, spread a layer of glutinous rice in the pot, fry it in the pot, and take out the oil when a crispy rice turns golden yellow. You can make more at a time, seal it after cooling, and eat it for several days.

Tip: Stir-fry the pan with raw glutinous rice. The glutinous rice must be soaked thoroughly, and the fried rice crust will be more brittle. Don't put too much starch, just put 40 grams of starch into a catty of glutinous rice. In the process of frying, stir the glutinous rice frequently to prevent the starch from sinking.