Ingredients: fragrant rice, flour, oil, salt, cumin powder, pepper powder and Chili powder.

Recipe practice:

1. Wash fragrant rice and soak it in clear water 1-2 hours. According to the texture of rice, crush it by hand or beat it into small residue with a blender, but don't beat it too fine. The crispy rice crust will be crispy only if it retains a little taste of whole grains.

2. Add flour and salt according to the ratio of 1: 1, knead into dough and knead evenly. If it is too dry, you can add some water and rub it. The degree of dryness and wetness of dough is subject to lifting by hand without breaking. You can try to roll a small piece into thin slices first. If it is too wet, add noodles, if it is too dry, add water)

3. After the kneaded rice balls are proofed 15 minutes, they are pressed into thin slices with a noodle machine or a rolling pin, and then cut into small squares.

4. After the oil pan is heated to 70% heat, turn to medium heat, and put one piece in the rice crust and fry until the surface is golden yellow.

5. Use salt, cumin powder, pepper powder and Chili powder to make spicy powder. The crispy rice has just been fried, sprinkle with spicy powder and mix well.

6. The crispy rice crust mixed with seasoning powder can be eaten, but it will be more brittle after cooling!