First, the practice of egg yolk crispy rice
material
250g of rice, 2 egg yolks, 25g of starch, salad oil 10g, a little black sesame, and salt1g..
working methods
1. All materials are mixed.
Knead into a rice ball
3. Put it on the chopping board and roll it open.
4. Shape with a circular mold.
Step 5 press the millet cake
6. Put oil in the pan and fry until golden brown.
7. Put a little oil in 2 egg yolks.
8. Stir-fry until it becomes paste
9. Pour in the crispy rice.
Second, the practice of rice crust
material
Rice 150g, corn starch 20g, salt 1g, salt and pepper 1g, and spiced powder 0.5g
working methods
1. Put the rice in the container.
Add other raw materials
3. Then mix evenly
4. flatten it into a rectangle. If it is sticky or difficult to form, you can add some corn starch.
5. Then make it as thin as possible and cut it into small squares.
6. Put in the oil pan and fry until golden brown.
Third, the practice of tomato and shrimp crispy rice.
material
Shrimp 100g, egg white 30g, starch 2 tablespoons (30g), tomato sauce 50g, sugar 15g, salad oil 50g, salt 6g, leftovers 200g, peas 20g and ginger slices 1.
working methods
1. Wash shrimps, add a little salt, egg white and starch (about 10g) and stir well.
2. Put the oil in the bottom of the pot. When the oil is 60% hot, add the shrimps and stir fry. Take out the pan for later use.
3. The leftover rice is slightly compacted by hand and pressed into flat pieces (as long as it is slightly compacted to ensure that it does not come loose when frying). It's best to keep each crispy rice within 4cmX4cm, and don't put a large piece into the pot (this is convenient for cooking). Put the oil in the pot, when the oil temperature rises to 60%, put the pressed rice slices in the pot and fry them until both sides are golden, then take out and drain the oil to make crispy rice.
4. Quickly put the base oil into the pot again, stir-fry the tomato sauce, add appropriate amount of water, add peas, ginger slices and shrimps, add sugar and salt, cook for two minutes, thicken the pan with water starch (the remaining starch is made into water starch), and pour it on the fried rice crust.
Fourth, the practice of sesame rice crust
material
Jasmine brand rice is about 200g.
3 teaspoons of black sesame seeds
working methods
First put warm rice (not too hot, it will burn your paws) into a transparent film, pick up the surrounding edges to form a bag, and rub the rice with your hands. Rice is too cold and hard, otherwise it will not agglomerate easily and stick. If it is leftovers, heat it first;
2. Add the fried black sesame seeds and stir well;
Third, brush a thin layer of oil on the chopping board to avoid sticking to the bottom, grab a rice ball and cover it with the transparent film just used;
4. Press it into thin slices with a straight barrel stick, about 2-3 mm thick;
5. Use biscuits to form, knead the leftover into dough, press it into pieces, press it into shape, or cut it into pieces with a knife, which will reduce the leftover and make the operation faster;
Six, open the oil pan, medium and small fire, oil four to hot when fried, fried to golden brown.