Ingredients: 200g leftovers.

Accessories: black sesame 1 0g, egg 1 0g, cumin powder 5g, seafood soy sauce10g, chili powder 5g, salt 3g and proper amount of oil.

Steps:

1, put the leftovers on a plate and let them cool.

2. Put the rice in a container and add an egg, salt, Chili powder, cumin powder, black sesame and seafood soy sauce.

3. Stir the materials and rice evenly with a spoon.

4. Put the stirred rice into a fresh-keeping bag.

5. Roll it flat with a rolling pin with a thickness of 1CM.

6. After flattening, tear off the top layer of the fresh-keeping bag and see the picture clearly. Just like the picture, the bottom of the fresh-keeping bag does not move, only the top one is opened.

7. Dice the rice.

8, fryer without preheating! Spread a layer of tin foil on the frying net of the frying pan. Remember to brush a layer of oil on the tin foil, and then put in the cut rice pieces. Bake up and down 15 minutes, choose 200 degrees, and brush the oil on the rice block for 7 or 8 minutes.

9. The last baked rice block is like this, and it is finished.