Brief introduction of rice crust oil powder: Rice crust oil powder is a Yi flavor snack in Nanjian County, which has a history of hundreds of years. This is based on the folk cooking of pea powder in Yunnan, which changes the first ripening into two ripening, separates peeling and grinding, and then combines them into one. Therefore, the level of the finished product is obviously like Melaleuca bean powder, and the taste is different. The oil powder is soft, waxy and delicate, and melts at the entrance; The crispy rice is tough and chewy, and has a unique taste. The finished products are hot and cold, soft and delicious. Crispy, tender and refreshing, crispy rice crust has a unique flavor and belongs to the top grade of Yunnan pea powder. The characteristics of rice crust oil powder: soft and delicious, crispy rice crust, fresh and refreshing, and unique flavor. Teach you how to make rice crust oil powder and how to make rice crust oil powder 1. Sieving peas to remove sand and impurities, first grinding and peeling petals, grinding with 1/3 watercress into powder, soaking 2/3 watercress in clear water (changing water twice), mixing with water and grinding into slurry, filtering with gauze, removing bean dregs, putting soybean milk into a basin, and adding dry powder to make paste. 2. Heat the pan, oil it, scoop in the batter and spread it out. Scrape it into a crispy shape with sawdust, take it out by hand, let it cool and spread it flat. 3. Add salt water and water to the soybean milk to make it clear. Heat the pot, add water to boil, slowly pour in the clear slurry, stir in the same direction, and simmer until it becomes oil powder. 4. Spread wet gauze on the dustpan, scoop out 1 spoon of oil powder, spread it out, cover with 1 slice of rice crust, and operate in turn until the rice crust is laid, and finally cover with 1 layer of oil powder. Mix the juice with sesame oil, Chili oil, vinegar, soy sauce and flour paste, cut 1 piece of rice crust oil powder, and slice. Key points of making rice crust oil powder: Because of its complex technology and high technical content, rice crust oil powder is no longer made by the people and may be lost.