1.

Soak the rice in water for more than 20 hours

2.

Add 40g of starch and 50g of flour

3.

Mix the flour with the rice and mix well

4.

Add an egg and continue mixing

5.

Knead the ingredients into a stiff dough

6.

Cover with plastic wrap and let rise for ten minutes

7.

Heat the oil until smoking, turn off the heat and let it cool down to 6 minutes

8.

Roll out the dough into a thin sheet, as thin as possible, so that it will be very crispy

9.

Slice the sheet into the shapes that you like. I cut them into regular squares and rounds

10.

Fry the pot roast

11.

Watch the pot roast until the top is golden brown

12.

Place the pot roast in a slotted spoon to control the oil

13.

Choose the seasoning of your choice, I've got a variety at home, such as kamaboko, seafood, pretzels, tomato gratin, and so on. I have a variety of seasonings, such as tomato kielbasa, etc. You can add any of these, depending on your taste. I personally prefer the plum flavor

14.

Mix the seasonings and the potpourri in a bowl and mix well

15.

Put the potpourri into a plate and it's done.

Cooking Tips

When you are kneading, you need to add cornstarch to the bottom of the dough to prevent it from sticking to the surface. After cutting the shape, use a cutter to scoop it up from the bottom to the top in order to prevent it from deforming Seasoning according to your personal taste Without seasoning, it's also very tasty and mellow