Three meals a day are filled with rice. Don't stir-fry the rice you can't finish, and process it into high-quality food! Nowadays, people's living standards are getting higher and higher. Since Yuan Longping cultivated "super rice", more than 1.3 billion people have to eat more than 1.5 million tons of grain every day. Academician Yuan Longping not only wants everyone in China to eat enough, but also tries to make people in China eat healthily. Rice is the staple food of China people, and you can't live without it every meal. Although the content of various nutrients in rice is not high, people eat a large amount every meal, so eating rice every day is also very healthy.

However, in our daily life, many people make a lot of rice at one time, which leads to leftovers left on that day. As the saying goes, "Every grain is hard to eat", and we can't waste every grain. In fact, if leftovers are well used, they can be made into delicious food. Many people must still stay in the state of fried rice. Presumably, everyone must be tired of fried rice with eggs. Today, nutritionist Da Qiao will share a new way to eat leftover rice. It is the spicy rice crispy rice. The golden crispy rice crispy rice tastes crisp to the mouth, and it tastes very fragrant. Every time I go out to eat hot pot, I will order crispy rice crispy rice, which is especially delicious. It is also very enjoyable for men to eat crispy rice while drinking. Don't miss it. What I will teach you below is the method of spicy rice crispy rice, which is easy to learn, spicy and delicious. Come and have a look!

spicy rice crispy rice

By looking for rice

Ingredients:

151g of rice, proper amount of water, 3g of cumin powder, 1g of refined salt, proper amount of corn oil and 3g of Chili powder

Cooking steps:

1. Wash the rice.

2. put it into a rice cooker, add clean water that has not touched about 1 knuckles on the rice surface, and cook it.

3. Cool the rice, put it in a big bowl, add a little cumin powder and salt, and mix well.

4. put the mixed rice into a fresh-keeping bag and roll it into a solid and compact sheet with a rolling pin. Cut the rice into small cubes with a sharp knife.

5. Pour appropriate amount of corn oil into the pot and heat it to 61%.

6. add the rice, fry until both sides are golden, and then take out the oil control.

7. Sprinkle some cumin powder, Chili powder and salt, toss a few times and mix well. Good rice is produced from good ecology, and high-quality polished rice is preferred for hard grain.

Cooking tips:

1. Look at the white belly: There is often an opaque white spot in the belly of rice, which is called "heart white" in the center of rice and "outer white" in the outer belly. The content of protein in the belly white rice is low, and it contains more starch. Generally, rice with high moisture content, immature and immature after harvest has a large white belly. 2. Look at hardness: the hardness of rice is determined by the content of protein. The stronger the hardness of rice, the higher the protein content and the better the transparency. Generally, new rice is harder than old rice, rice with low moisture content is harder than rice with high moisture content, and late indica (japonica) rice is harder than early indica (japonica) rice. 3, look at the waist burst: the waist burst is caused by the loss of balance inside and outside the rice grain after the sudden heat phenomenon in the drying process. When fried rice is eaten, it is rotten outside and raw inside, and its nutritional value is reduced. Therefore, when selecting rice, we should carefully observe the surface of the rice grain. If there are one or more transverse cracks on the rice grain, it means that it is a burst rice.