500 grams of glutinous rice

5 grams of onion

Jiang Mo 5 grams

5 grams of salt

5 grams of corn starch

Recipe practice:

1. Soak glutinous rice in water for four hours.

2. After the glutinous rice is drained, add Jiang Mo, salt, corn starch (which can be solidified) and onion (onion roots can be easily fried). Or no onions)

3. Stir well

Look at the tools in my hand to stir-fry the wok (today I introduce two methods. Use the traditional mold for frying rice crust. One is the hamburger mold that we often use in baking. It's faster to use hamburger molds than to use less oil. The mold of the frying pan can only be fried well if someone holds it. When there is more oil, the shape of the rice crust appears. Take the mold away. Change it to a new one)

5. Apply some hot oil to the mold first. Put a layer of rice flour.

6. After the oil in the pot is hot. Take a grain of rice, throw it in the oil and let it float on the oil quickly.

7. Then fry the mold in oil.

8. Fry until golden brown and take out.

9. Coat the Hamburg mold with hot oil. Why do you want to drain oil in this step? Because after frying the crispy rice, it will automatically leave the mold. )

10. Smooth the rice with a small spoon.

1 1. After smoothing.

12. Then put the mold into the oil pan. If the amount of oil is small, you can pour hot oil into the mold with a spoon. Will automatically help you blow it up.

13. Fry until golden brown, and clamp out the mold.

14. Put it upside down on a sieve and tap it with chopsticks.

15. The crispy rice came out.