Potpourri is also a snack, loved by everyone, crispy texture, let people find the feeling of childhood.

Materials: 500 grams of glutinous rice, starch, shallots, salt, vegetable oil, cumin powder. Mold.

1. Soak the glutinous rice for 4 hours.

2. Control dry, add scallions, salt, starch, all the ingredients mixed (can not bond a piece, slightly wet)

3. pot of oil, 60% hot, change the heat to medium to add the potpourri molds, put a tablespoon of adjusted glutinous rice, smoothed with a small spoon, shaking the molds after the molds, potpourri from the molds floated out of a different side of the deep frying to a golden brown.

4. Strain the oil, sprinkle cumin powder, can enjoy. Very sausagey and flavorful.

1. soak the glutinous rice for four hours

2. after draining the glutinous rice, add ginger, salt, corn starch (can produce coagulation effect) green onions (green onions with the don't put, because it is easy to copy paste.)

3. Stir well

4. two practices. Use the traditional deep-fried potpourri mold. One is a burger mold that we often use for baking. Instead of using less oil, use hamburger buns to speed things up. The mold for frying the potpourri must be held by someone in order to blow it. If there is too much oil, the shape of the potbelly will rise to the surface. The mold is taken away. (Get a new one)

5. First spread some hot oil on the mold. Put a layer of rice on a flat surface

6. When the oil in the pan is hot. Take a grain of rice and throw it into the oil, the rice can float on the oil quickly.

7. Then put the molds into the oil and fry them

8. Coat the burger molds with hot oil. (Why do you need to add oil in this step? Because after the oil is extinguished, the pan will automatically separate from the mold after blowing.)

9. Use a small spoon to flatten the rice

Old home to eat the potpourri are steamed rice in a hanging pot, the rice is served out, the bottom there will be a layer of rice has been affixed to the bottom of the pot, and then burn the pot slowly on low heat, potpourri will be formed

Cutting and then tie holes in the fork is to fry the potpourri does not blister, frying should be well controlled when the fire, medium-low heat and slow deep-frying. Don't be in a hurry and use a big fire to prevent the outside from frying, the inside is still not cooked.