Besides making porridge, millet crispy rice is also delicious. To make millet crust, first soak it in cold water. Generally speaking, it takes more than 2 hours. After two hours, put the millet into a steamer and steam it on high fire 15 minutes.
After the millet is steamed, it needs to be mashed, and the finer the better. Knock 1 egg into mashed millet, add proper amount of salt, sugar and pepper, then pour in 300 grams of flour, stir well, knead into smooth dough, and finally pour in proper amount of vegetable oil, and stir for 20 minutes. This step is the key to making millet crust. If you don't add oil, the pot will be very brittle.
Put the dough on the chopping board, because there is vegetable oil in the dough, it won't stick together. You can roll the millet flour into pancakes, the thinner the better, which will make it easier to cook and more crisp when frying.
Generally speaking, when frying millet crispy rice, you only need to fry it when the oil is 50% to 60% hot, and stir it slowly with a small fire, which is almost the same.