The crispy rice was a snack when I was a child. In retrospect, it was full of memories. Every time I cooked rice at home, there was a layer of crispy rice on the bottom of the pot. Although it was a little hard, it tasted more delicious.

When I was a child, I liked to eat crispy rice with vegetables, which not only served as a snack, but also cured my hunger. Even now, when I returned to my hometown, there are people kang crispy rice at the bottom of the pot. This is a kind of food that many young people like to eat. Later, when I came to town, I cooked rice in an electric cooker, and there was no crispy rice on the substrate. In order to let everyone have a delicious crispy rice, our chef also developed a simple and convenient method, and the taste was very delicious. Below, I will teach you the detailed method of this crispy rice.

Ingredients: cooked rice, side dishes (you can choose your favorite dishes at will, for example: farm meat, sour beans. Green pepper, minced meat, eggs, etc ...) I chose green pepper eggs today, mainly to eat crispy rice, and the side dishes are actually not important

Practice:

1. First, clean the pot and heat it, then turn off the heat after adding vegetable oil, and spread the rice flat in the pot into a circle, but remember to press it with a spoon so that the rice will not be scattered

2. After frying the rice in the pot, it will be fragrant. If you like to eat thinner, spread the rice to the thinnest when spreading it. I usually like to eat a little rice inside, and the taste is better when eating it.

3. After frying the rice crust, you can prepare a disk and buckle it directly in the pot. It is golden in color and crisp in taste. Does it look very appetizing?

Tips:

1. It is best to use long rice with a certain viscosity and not to cook it too dry.

2. Rapeseed oil is needed for frying pan, because this kind of oil is golden and beautiful, and it is also very fragrant.

3. The rice needs to be compacted, and the edges need to be rounded. When frying, it should be slowly fried with low fire, and the pan should be rotated frequently to prevent uneven heating.