1. A bowl of warm rice, choose round rice with strong viscosity. Add a little salt and spread it on a non-stick baking tray. If your baking tray is sticky, coat it with oil.

2. Put it in the oven at 90 degrees, the baking surface is slightly dry, and then turn it into small pieces to continue drying.

3. Observe at any time, dry it all, and it will be a little yellowish.

4. The above steps can be eaten as snacks at ordinary times. If the crispy rice slices are fried, they should be slightly fried in oil before cooking, and then taken out after golden brown.

Method 2

1. When the glutinous rice is soaked in water for at least 4 hours, the volume of the soaked glutinous rice will increase, the color will turn white, and the water will be controlled to dry.

2. Cut the onion and ginger into foam, add a little salt and stir with glutinous rice, so the crispy rice is delicious. If you don't like it, add a little salt.

3. Add a little starch to the glutinous rice. As for the quantity, the purpose is to make loose glutinous rice stick with starch, but it is not necessary for glutinous rice to stick together.

4. Find a colander, the net of colander should be thinner, similar to the fine net colander we usually use to skim minced meat, brush a thin layer of oil and put a layer of glutinous rice. Press gently.

5. Heat the hot oil in the pot, the oil temperature is about 60% hot, and put it into deep frying.

6. after the shape is determined, gently shake it and it will fall off the colander and fry both sides until golden.

7. Just remove the oil drain. If you cook, remember to break it.

Braised pork slices with crispy rice

1. Slice tenderloin, which can be thinner, add starch, salt and cooking wine, and catch well.

2. Add a little oil and grab it evenly, so the meat won't stick.

3. Prepare a small bowl, add onion, ginger and garlic slices, pour in soy sauce, oyster sauce, sugar, salt and a little water, and stir well.

4. Heat the oil in the pot. After the oil is hot, add the meat slices, quickly disperse them, and take them out after discoloration.

5. Add a little pepper to the base oil and stir-fry. Add side dishes and stir fry. Pour in the juice from step 3, then add the sliced meat and stir fry. As for the side dishes: green pepper, red pepper, bamboo shoots, Pleurotus eryngii, fungus, carrots and so on. Everything is fine. Let's see what we have at home ~

6. After the green pepper is cut, pour in some water starch.

7. Collect juice on the fire. Turn off the fire when the soup is thick, and don't drain it. In addition, the overall time should not be too long. After a long time, green peppers are not delicious!

8. Finally, turn off the fire, add a little monosodium glutamate, mix well and pour it on the crispy rice.