The practice of homemade rice crust:
Step 1: Wash the round glutinous rice and soak it in water for two hours (soaking time is different in different weather, so it will be longer in winter), mainly depending on the state of rice grains. You can crush it by rubbing one with your hand.
Step two, pour the soaked glutinous rice on the chopping board.
The third step is to crush it with a rolling pin, but don't roll it into flour, which is slightly granular.
Step 4, the flour and glutinous rice are weighed in advance. Pour flour and glutinous rice into a basin, add a little water and knead into dough.
Step five, cover with plastic wrap and wake up for half an hour.
Step 6: Roll into a dough sheet, not too thick, which is similar to the thickness of a dollar coin. Cut it into small pieces and fork it. I can't cut it well. I am not a perfectionist, so I cut unevenly and cross unevenly.
Step 7, put a piece in the pot and fry it on low heat.
Step 8: The color is a little darker, but don't fry it. If the color is too light, the taste is not crisp enough. This is what I summed up after eating. The light color I fried is not very crisp and delicious.
Step 9: Mix cumin, pepper, allspice powder and salt in a bowl in advance. I don't like spicy food, so I didn't put Chili powder. At this step, I forgot to take pictures. Sprinkle it on the crispy rice while it is hot, mix well and let it cool. Because there is less cooking in summer, it should be sealed in time, otherwise it will not taste good when it is wet.