1. process flow
Washing rice → cooking → steaming rice → mixing materials → tabletting → slicing → frying → spraying seasoning → packaging.
2. Technical points
(1) Rice washing, cooking and steaming: Wash the rice, remove the sand, put it in a pot until it is half cooked, take it out and steam it in a steamer.
⑵ Add 2% ~ 3% shortening or palm oil and 12% ~ 16% starch to the steamed rice and stir well.
⑶ tabletting and slicing: the mixed materials are pressed into rice slices with the thickness of 1 ~ 1.5 mm by a tablet press, and sliced according to the specifications of 3cm× 2cm.
(4) Saute seasoning: fry at the oil temperature of about 240℃ for 3-6 minutes, then fry until light yellow, take out and drain, sprinkle seasoning powder with fineness of 60-80 mesh, and package.
[Edit this paragraph] Method 2
1, raw material ratio: 500g of rice, 50g of starch and a little lard.
2. Production method
① Put the washed rice in a pot, take it out when it is half cooked, and then steam it in a steamer.
② Stir in a small amount of lard while it is hot, and when the rice is cooled to normal temperature, mix in starch.
③ Roll the rice into 2 mm thick rice slices by hand, and then cut them into appropriate small pieces with a knife.
(4) Heat a proper amount of vegetable oil in the pot, add rice slices after the oil is hot, fry until light yellow, take out, control the excess oil, and then sprinkle with seasoning powder.
[Edit this paragraph] Squid crispy rice
raw material
Water-soaked squid 1 50g, minced meat with fat and lean phases 50g, winter bamboo shoots15g, water-soaked mushrooms15g, crispy rice 50g, soy sauce 7g, refined salt1.5g, monosodium glutamate 3g, cooking wine 5g, balsamic vinegar 8g.
working methods
Scrape the squid clean of impurities, cut it into pieces with a length of about 3cm and a width of about10cm, then cut it into even pieces in batches, soak it in clear water, put lard in a hot pot, stir-fry the minced meat in the pot first, then cook it with cooking wine, add soy sauce, refined salt and soup, add squid, bamboo shoots and mushrooms, roll it a little, add monosodium glutamate, and thin it with water. Heat the pan with vegetable oil. When the oil is 90% hot, break the crispy rice into money pieces, fry them in the boiling oil pan until golden brown, take them out, put them in a deep round basin, and then pour the squid into the crispy rice basin.
Features: golden color, crisp and fresh.
[Edit this paragraph] Shrimp crispy rice
There are many kinds of dishes in Sichuan cuisine, but they differ only in the ingredients and tastes of toppings. According to legend, it was studied by political critic Chen. Because it is nutritious and delicious, it is also called "the best dish in the world". During the period of War of Resistance against Japanese Aggression, this dish was more popular. It had the names of "A Thunder", "Bombing Tokyo", "Bombing Nanjing" and "Bombing Moscow", because the wok was covered with crossed toppings, which made a loud noise. Only by combining color, fragrance, taste and sound can this dish be qualified. At present, this dish has a very beautiful name called "Peach Blossom Pot" in Chinese mainland.
material
Shrimp, lean pork, mushrooms, cooked green beans, crispy rice (two inches square), salt (for pickled shrimp), wet white powder (for pickled shrimp and bacon), soy sauce (light color) (for bacon), clear soup, tomato sauce, sugar, vinegar and sesame oil.
working methods
① After the shrimps are washed, mix well with the marinated shrimps. Shred lean pork, mix well with marinade and marinate for a while. After soaking the mushrooms in warm water, remove the pedicels and cut them into filaments for later use.
(2) Put six tablespoons of oil (about 80% cooked) in the wok, first fry the shredded pork, then shovel it out and put it in a plate, then heat the remaining oil in the wok, pour in the shrimps and stir fry them with high fire, and put them together with the shredded pork.
(3) Put shredded mushrooms in a wok and stir fry, then add clear soup to boil, and then add tomato sauce, soy sauce, sugar, vinegar and salt to taste. After boiling again, thicken the juice with wet white powder to make it sticky, then add shredded pork, shrimps and cooked green beans, and finally sprinkle with a little sesame oil. Use low heat to keep warm (boil in the middle to avoid the soup from drying out).
(4) After boiling six cups of oil in another pot, put it in the pot and expand it with high fire. When the color turns yellow and brittle, take them out (don't drain the oil too dry), put them in a deep plate (or a big bowl), quickly serve them with the shrimp (in another bowl), and pour the shrimp on the pot. At that time, they will be quickly served with the sound of oil explosion.
Crispy rice crust with tomato and shrimp
Raw materials:
Shrimp175g crispy rice100g.
Egg white 1 soy sauce125g
2 grams of monosodium glutamate and rice vinegar 10 ml.
Jiu Shao15ml sugar10g.
50g of wet starch, salad oil1250ml.
4 g refined salt
Method:
① Wash the shrimps with cold water until they turn white, drain the water, put them into a bowl, add 2g of refined salt and mix well, add egg white, beat them with chopsticks until there is mucus, then wet 25g of starch and mix well into a paste.
(2) Scrape all the rice grains with an unfocused rice crust, cut them into diamond-shaped pieces with a diameter of 4 cm, and bake them until crisp.
(3) After the pan is heated, slide the pan. When the salad oil is heated to about 100, pour in the shrimps. When it is painted jade white with chopsticks, pour in the colander and drain the oil. Put the pot on medium fire, drain 300ml of water, add 2g of refined salt, Shaoxing wine, tomato sauce, white sugar and monosodium glutamate, when the soup boils, mix well with 25g of rice vinegar and wet starch to thicken it, then put the shrimp into the pot, stir and plate.
(4) Wash the pan, add salad oil, when the fire is about 230 degrees, pour it into the rice crust, turn it with a colander, fry it until golden brown, pick it up, put it in a bowl, and serve it with tomato and shrimp juice immediately. Pour the juice on the rice crust, and the rice crust will make a "squeaky" sound.
Shrimp crispy rice with Chili sauce
Shrimp crispy rice with Chili sauce
Its food is Korea.
Its characteristics are red sauce, spicy sauce, sour sauce, salty sauce and sweet sauce.
raw material
300 grams of shrimp, 25 grams of fresh peas, 25 grams of canned bamboo shoots, cooked ham15g, chilli sauce100g, sugar10g, 5 grams of refined salt, vinegar10g, 5 grams of monosodium glutamate and chicken soup10g.
manufacturing process
① Wash the shrimps, drain the water, put them in a bowl, and size them with egg white, salt and dry starch for later use.
(2) Heat the pan, add cooked chicken oil, when it is 60% hot, add shrimp and cut it, pour it into the colander, and drain the oil. Heat 25 grams of chicken oil in the original pot, add minced onion and ginger, stir-fry until fragrant, then add spicy sauce and stir-fry until the oil turns red, that is, add chicken soup, salt, monosodium glutamate, sugar, vinegar, peas, diced bamboo shoots and diced ham. Boil, add starch thicken, add shrimps and pour in cooked chicken oil.
(3) Clean the pot, add peanut oil, and when it is 80% hot, put the broken rice crust into the pot. When it is light yellow, take it out, control the oil, and put it in a deep pot for quick consumption.
(4) When eating, pour the soup in the bowl on the crispy rice.
[Edit this paragraph] Sea cucumber crispy rice
raw material
200g of water-soaked sea cucumber, 0/00g of crispy rice/kloc-,30g of onion, 20g of ginger, 200g of vegetable oil and 20g of yellow rice wine,
Monosodium glutamate 1 g, pepper 1 g, wet starch15g.
Making:
1. Cut the sea cucumber into pieces, break the crispy rice into small pieces, and pat the ginger loosely with a knife;
3. Add water to the wok, add a little vegetable oil, stir-fry shallots and ginger, add sea cucumber, boil rice wine, inject1000g of water, take out the sea cucumber after boiling and drain;
3. Wash the original pot with water, put it into a large bowl of fresh soup, add refined salt and monosodium glutamate after boiling, thicken it with wet starch, and sprinkle pepper in the big soup bowl;
4. When cooking the sea cucumber soup, take another pot, add vegetable oil, heat it to 90% oil temperature, fry it in the rice crust until golden, remove the oil, put it in another soup bowl, quickly take it out, and pour the sea cucumber soup into the rice crust bowl.
[Edit this paragraph] Crispy crab
raw material
2 meat crabs, about 750g, rice crust150g, fresh shrimp 30g, developed fish maw 30g, ham 30g, mushroom 30g, green beans 30g, pickled pepper festival10g, ginger slices 5g, garlic slices10g, and onion 20g.
manufacturing method
(1) Wash the meat crabs after slaughter, chop off their toes and cut them into small pieces; Wash the fresh shrimps and grab them evenly with salt, pepper, cooking wine and water starch; Wash the fish belly and cut it into diamond-shaped pieces; Sliced ham and mushrooms; Wash green beans; Mix the juice with salt, pepper, cooking wine, monosodium glutamate, fresh soup and wet starch. All stand by.
(2) Put the wok on fire, add refined oil and heat it. First, add pickled peppers, ginger slices, garlic slices and onions and stir-fry until fragrant, then add shrimps and stir-fry them, then add fish maw slices, ham slices, mushroom slices and green beans and stir-fry them until cooked, then boil the juice and put them into a big bowl after frying.
(3) Clean the pot again, heat it in refined oil, pat the crab pieces evenly to dry the starch, fry them in the pot, pick them up and put them on the plate, then break the skin into small pieces, fry them in the oil pan until golden and crisp, then take them out in a big bowl, and then pour the soup and contents in the bowl on the crab pieces and skins in front of the guests.
trait
Crab meat is tender and crisp.
[Edit this paragraph] Making rice crust seasoning powder
① The proportion of spicy seasoning powder: monosodium glutamate 20%, Chili powder 2%, salt 76% and pepper 2%.
② Proportion of cumin seasoning powder: 60% salt, 28% cumin, 3% Jiang Mo and 9% pepper.
[edit this paragraph] crispy rice slices
raw material
Pork tenderloin 300g, rice crispy rice100g, magnolia slices 50g, water-soaked mushrooms 50g, pea seedlings 50g, onion100g, ginger 5g, garlic10g, pickled pepper10g, soy sauce and pepper/.
manufacturing process
1. Remove all white tendons from pork tenderloin, cut into thin slices, and mix well with salt, pepper, cooking wine and monosodium glutamate; Hang the paste with egg white and soybean flour.
6. Cut the stems of the mushrooms and slice the magnolia flower. Onions are cut into knots, ginger and garlic are sliced, peppers are soaked, seeds are removed and cut into oblique blades. The crust is cut into 5 cm square (or round) pieces. Mix soy sauce, pepper, cooking wine, monosodium glutamate, sugar, vinegar, salt, bean powder and fresh soup into thick juice.
3. Put the wok on fire, add the pork fat and heat it (about 180℃), put the meat slices in the wok and stir-fry until cooked, then pour them into the colander. Leave the bottom oil in the pan, add mushrooms, magnolia slices, pickled peppers, ginger, garlic and onion, stir-fry the meat slices evenly, cook the sauce, add pea sprouts, collect them a little, put them in a bowl, and put the crispy rice into a boiling ordinary oil pan and fry until yellow. Pick it up as soon as it floats, put it in a wok, pour a little boiling oil on it, and serve the crispy rice and fried meat slices at the same time. Pour the meat slices on the crispy rice while it is hot.
trait
The serving form is unique, with rich sweet and sour flavor, tender meat slices and crispy rice crust.
[Edit this paragraph] Sweet potato crispy rice
Sweet potato crispy rice is a flavor snack refined from fresh sweet potato and fine glutinous rice. It is sweet, crisp and delicious, and is deeply loved by urban and rural people. The manufacturing method comprises the following steps:
1. Choose 10 fresh sweet potato with no mechanical damage and high dry matter content as raw material, cut off its roots and wash it with water. Select 1 serving sticky glutinous rice, wash it with water, soak it for 30 minutes, and drain it.
2. Steaming: Put the sweet potato and glutinous rice into the pot respectively and add water. Cook over high heat until cooked, and set aside.
3. Mash the ripe sweet potato and glutinous rice into mud, pour it into a wooden bucket while it is hot, and quickly mash it into a paste with a big wooden stick or wine bottle. At the same time, a small amount of concentrated sugar water is added to increase sweetness and flavor.
4. Wipe the mud, clean the sheets, spread them on the sun protection mat, and press the four corners with heavy objects. Then pour the rammed mud paste slowly on the sheet, and quickly press it evenly with the drilling tool for plastering (which needs cleaning and disinfection). The thinner the better. Then sprinkle a layer of sesame seeds on the smoothed mud paste.
5. dry. Lift the two corners of the sheet separately, gently put it on the bamboo pole, and dry it in a cool and ventilated place to prevent the sun from cracking. Then spread the sun-dried quilt upside down on the sun mat, soak the quilt with a wet towel, quickly peel off the potato skin one by one, dry it in the sun or dry it in the air to prevent mildew, and cut it into a 3.6×6.6(cm) square shape with scissors for collection.
6. Frying: fry the dried potato skin in vegetable oil at 140 ~ 160℃ for 3 ~ 5 seconds, and take out the drained oil when the surface of the potato skin turns yellow and not burnt. Potato skins can be fried and eaten.
7. The stored inner packaging should be sealed with composite plastic bags and placed in a low temperature and dry place. Or put it in a small jar and plug it tightly with cloth. The shelf life can reach more than 6 months.
[Edit this paragraph] Tea-flavored crust
The first is raw materials.
Japonica rice, tea, refined vegetable oil, lard, starch, salt.
Second, the process flow
Selection of raw materials → elutriation → soaking (adding tea) → cooking → cooling → batching → rolling → slicing → frying → draining → packaging.
Third, the main points of operation
1. Raw material selection: select high-quality japonica rice as raw material, screen to remove impurities, and then clean it.
4. Tea juice extraction: tea juice is extracted for soaking rice and cooked rice. Brew a proper amount of tea powder passing through 120 mesh * with boiling water for 10 minute, then perform suction filtration, repeat the operation for three times, combine the filtrates, add a proper amount of color fixative for later use, and keep the tea residue until the rice is cooked.
3. Soak rice: The purpose of soaking rice is to fully absorb water and make rice fully gelatinized and cooked during cooking. Soak the rice until the rice is full and the water content reaches about 30%. The soaking time is usually 30-45 minutes. Soak in tea juice.
2. Cooking: Cooking is the process of gelatinizing starch in rice. Normal pressure cooking or pressure cooking can be used until the rice is cooked thoroughly, the hardness is appropriate, the rice grains are not sticky, and the water content reaches 50% ~ 60%.
5. Cooling: naturally cooling cooked rice gives off steam, so that the rice will be loose, will not be further softened, will not agglomerate, and will not stick to rolling equipment.
6. Add ingredients: add proper amount of lard, wheat starch and tea powder to the cooled rice.
7. Rolling slicing: press it into 5 mm thick slices with a rolling machine, and then cut it into 4 cm× 5 cm cubes.
⒏ stir-frying: stir-fry the slices in vegetable oil at 190 ~ 200℃ to reduce the loss of nutrients in tea.
(9) Seasoning: Spicy, beef, seafood and spiced tea can be made by adding seasonings such as monosodium glutamate, salt, Chili powder, pepper powder, pepper powder and spiced powder in the traditional method, or monosodium glutamate and salt can be added without other seasonings to keep the fragrance of tea.
* "Purpose" is a non-standard unit. For convenience, this entry is still reserved. The rough conversion formula is: granularity d(mm)= 16/ mesh.
[edit this paragraph] Sam sun crispy rice
Tasty China Food Network
Food composition:
Squid, skin, sea cucumber, rice, bamboo shoots, shrimp, onion and shredded ginger.
Production method:
1. First cut all the raw materials into small pieces, wash them, and then open the oil pan.
2. After the rice is compacted, put it in the oil pan and fry it until golden brown, then take it out and put it on the plate for later use.
After frying the crispy rice, you can start frying the ingredients. Because the shrimps are tender, you can put oil in the pot first, then put bamboo shoots, sea cucumbers and squid in the pot, add salt and shredded ginger, simmer slowly, and pour in when the shrimps are almost cooked.
4. Finally, pour the fried ingredients on the rice crust while it is hot. In the crackling sound of the oil explosion, it was like a thunder.
[Edit this paragraph] [1] Disgusting rice crust
When stewing rice, it is usually a rice cooker because of heat and pot. The bottom of the pot often forms a layer of dry, hard and sometimes yellowish substance, which is called crispy rice. If it's not serious, you can shovel it down with a shovel. If it is not serious, you can soak it in water. In order to prevent this kind of crispy rice, we need to master the degree of adding water when stewing rice and be careful not to exceed the time. When the crispy rice is burnt. At this time, a carcinogen-benzo (a) pyrene was produced in the rice crust. It is recognized as one of the most carcinogenic poisons in the world. At this point, the crispy rice is not edible. Long-term consumption may lead to cancer.
[Edit this paragraph] The origin of crispy rice.
The name of "crispy rice" is Anhui (reproduced)
When I was young, my family was in the countryside. After eating two or three bowls of rice for every meal, I wanted to eat some crispy rice. Some children have a sweet mouth and will beg adults to say, "Give a crispy rice a sweet mouth!" "Adults will scrape the rice in the pot clean, leaving the rice crust stuck on the pot, scratching the residual fire under the stove, or adding a little light fire, and the rice crust will naturally peel off after heating, so that we can eat crispy rice crust. When cooking, if a few slices of bacon are steamed on the rice head and the meat oil flows into the rice crust, the rice crust will be crispy, slightly salty and more delicious. It is tempting to put it in front of your nose and smell it a few times.
In the past, urban and rural residents were very poor, and crispy rice was generally not allowed to eat at will. Usually, crispy rice is accumulated, dried and collected, and used to satisfy hunger in spring drought. Therefore, some families along the Yangtze River in Anhui Province and in southern Anhui Province are not allowed to eat crispy rice during meals. They called the crispy rice a "mountain to rely on" and regarded it as a "mountain to rely on" to resist famine.
The crispy rice can be used not only as snacks and food, but also to make many dishes. According to legend, when Emperor Qianlong went down to the south of the Yangtze River, he ate in a small restaurant. He ate the marinade boiled with shrimp, shredded chicken and chicken soup and poured it on the wok on the spot. Suddenly, the sound of frying was loud and the aroma was tangy. Qianlong tasted it and found it crispy and delicious, so he asked what it was. The shopkeeper smiled and said, "This is called thunder on the ground." Gan Long blurted out: "This dish is the best in the world." Since then, "the best dish in the world" has become a traditional dish preserved in many places. Nowadays, rice crust has been widely used in cooking, such as mushroom rice crust, squid rice crust, sea cucumber rice crust, scallop rice crust and fish belly rice crust. The food industry has also made a big fuss about crispy rice, processing different shapes of packaged crispy rice in Fiona Fang, which is ready to use.
The origin of crispy rice should be in Anhui. On June 4th, Beijing Evening News 1994 published Mr. Li Zhiwen's article about the origin of "Guoba", which was originally a word with local color in Anhui dialect. Yao Yongpu, the late literary master of Tongcheng School, wrote "Essays on Old News", which described Wang Zhiyi's words and deeds. The Wangs' army is as follows:
Li and Gong in Taihu Lake are all officials, and their names are not pleasant to listen to. At that time, they were called Wang Baicai and Li Guoba. Guoba, Anhui dialect, means cooking rice at the bottom of the pot. Accordingly, the "rice crust" in modern Chinese evolved from the "rice crust" in Anhui dialect; "Ba" is not a simplified word of "Ba", for example, it is not simplified to "Ba". While tasting crispy rosin crispy rice crust, we can also see Anhui people's small contribution to national cuisine and thesaurus by investigating its origin.
[Edit this paragraph] The enlightenment of life-saving rice crust
Chen Yi was a young officer in the Jin Dynasty. He has a good habit of cherishing food and being simple and frugal since he was a child. One day, when he went to the kitchen, he saw many rice crust thrown away. Unfortunately, he ordered the chef to put it away and not to waste it. Several bags of these things fall down every day. Then a war broke out and their army was defeated. They have no food. They are hungry and see stars. Chen Yi suddenly remembered those crispy rice. They wolfed down their food. In a few days, wait for the arrival of reinforcements.
Therefore, this story tells us that we should cultivate our love for food from an early age, and we should remember it firmly no matter where, in the environment and in life. I may help you if necessary. Every grain is hard-won, and it is planted by farmers under the scorching sun and heavy rain. Every spinach is the painstaking efforts of farmers, and it is earned by hard work every morning. There is such a poem: weeding at noon, sweat dripping down the soil. Who knows that every grain of Chinese food is hard? Therefore, we should cherish food. If everyone wastes food, there are countless foods wasted in this country. Therefore, I would like to appeal to you here: never forget to cherish food, not only for yourself, but also for the interests of the country.
[Edit this paragraph] A new explanation of old words
Guo Furong's fans are called crispy rice.
[Edit this paragraph] Dietotherapy value
Burned rice that sticks to the bottom of the pot when cooking. Also known as pot coke and rice coke. Preferably thick.
Sweet and flat in nature. It can strengthen the spleen, promote digestion and stop diarrhea. Used for spleen and stomach weakness, dyspepsia, chronic diarrhea, etc. It can be taken by grinding powder alone, or mixed with spleen-strengthening and digestion-promoting drugs such as lotus seed, medicated leaven, hawthorn and chicken's gizzard-membrane, and made into pills or powders. Each use 10~ 15g.
Alias Guo Jiao, Jiao Guoba and Fan Jiao.
Warm and dry in nature, sweet and bitter in taste.
Meridian tropism belongs to spleen, stomach and large intestine meridian.
This effect is very strong in the stomach and helps digestion.
Appropriate: people with weak stomach, chronic gastritis and no diet should eat; Old people and children with spleen deficiency, dyspepsia and chronic diarrhea should eat it; Suitable for people with weak digestive ability and abdominal pain after illness.
Avoid: diabetic patients should not eat; Sjogren's syndrome and hyperactivity of fire due to yin deficiency are forbidden.