1. Spiced crispy rice

Ingredients:

A small bowl of rice, with appropriate amounts of salt, spiced powder, shrimp powder and cooking oil

Practice:

1. Add a little salt to the rice.

2. add a little spiced powder.

3. Add a little cooking oil, grab it evenly with your hands, and add cooking oil to prevent it from sticking to the pan during frying.

4. Put a piece of plastic wrap on the chopping board and put the rice on it.

5. Fold the plastic wrap in half and roll it several times with a rolling pin until the rice is broken to facilitate molding; Roll the rice into a pancake shape and put it in the refrigerator for 3 minutes.

6. Take out the frozen rice cake and remove the plastic wrap. The frozen rice is not sticky and easy to form.

7. Cut the rice cake into even strips with a knife.

8. If you change the knife and cut it into small squares, you must spread it out and don't overlap it, which is easy to stick to each other.

9. Brush the electric baking pan with a little oil, or bake it in a pan or oven.

1. put the cut crispy rice into the electric baking pan.

11. fry until golden brown on one side, then turn over and fry until golden brown on both sides.

2. Homemade rice noodles

Ingredients:

3g of glutinous rice flour, 75g of maltose, 2g of water, appropriate amounts of white sugar and cooked white sesame seeds

Practice:

1. Pour maltose into the pot, and add maltose to make the tissues inside the rice noodles honeycomb after frying.

2. add 2g of clean water.

3. Boil the water and maltose with high fire.

4. Take 2/3 glutinous rice flour and pour it into the basin, then pour the boiled maltose water, while stirring.

5. Put the remaining 1/3 dry powder into it, and add flour twice, which can make the taste of glutinous rice noodles crisp.

6. Knead into smooth dough by hand.

7. Roll the dough into 5mm thick dough pieces with a rolling pin.

8. Cut into strips of about 5 mm to 1 cm.

9. Rub each strip into a round stick by hand.

1. cut into small pieces with uniform length, about 5cm.

11. Pour a proper amount of oil into the pot.

12. Add the cold oil into the cut pieces and fry slowly with low heat (remember, be sure to add the cold oil to the pot).

13. As the oil temperature rises, the glutinous rice strips float slowly, and gently turn them with chopsticks to prevent them from sticking.

14. when you see the surface is yellowish, turn it over with chopsticks to make it heated evenly, and keep the whole process on low heat.

15. It takes about 5 minutes from putting into the pot, and the surface of the rice noodle will be fried until it turns completely golden. Take out and control the oil. Then fry the remaining rice noodles. Never put hot oil directly into them. Turn off the fire and wait until the oil becomes warm before putting them in.

16. When the glutinous rice strips are hot, wrap them with a layer of sugar first (this step can also be changed to boiling syrup, and glutinous rice strips are wrapped with syrup).

17. Wrap with white sesame seeds. Wrap all fried glutinous rice strips with sugar and white sesame seeds in turn.

18. Spread the glutinous rice strips wrapped with white sugar and white sesame evenly, air-cool and serve. If you can't finish eating, you should keep it sealed.

4 key points of making glutinous rice strips successfully:

1. Adding proper maltose can make the internal tissue of glutinous rice strips honeycomb, which makes them more crisp and sweet to eat.

2. Adding flour twice, 2/3 blanching with boiling water, and 1/3 dry powder kneading with the blanched dough is the key to make the glutinous rice noodles crispy.

3. When frying rice noodles, cool the oil and fry slowly with low fire. Otherwise, the outside is fried and the inside is not cooked, and the fried glutinous rice noodles are irregular in shape.

4. after frying the rice noodles to control the oil, wrap a layer of white sugar first and then a layer of white sesame seeds when it is hot, and it will not be wrapped if it is not hot. Wrapping sugar can also be changed to wrapping syrup. Boil it with water and sugar into thick syrup, wrap it on glutinous rice strips, dip it in white sesame seeds, and let it cool.

3. Oil-free healthy potato chips

Ingredients:

Potato, salt, cumin powder and pepper

Practice:

1. Choose two large potatoes, wash, peel and slice them; Soak the cut potato chips in water for 1-15 minutes.

2. Take out the potato chips, drain the water on the surface, sprinkle seasoning according to your own taste, and put them in the microwave oven for 5 minutes.

4. Roasted green beans in New Orleans

Ingredients:

Green beans and cumin powder

Practice:

1. Wash green beans and drain water; Put a spoonful of cumin powder into a bowl, stir with a little water, pour in green beans, mix well and marinate for about 1 hour.

2. Put the green beans in the microwave oven for 1-2 minutes until they are cooked.

5. Purple sweet potato ball with berry heart

Ingredients:

Purple sweet potato, strawberry, coconut and white sugar

Practice:

1. Wash the purple sweet potato, slightly cook it in the microwave oven, and keep it on high fire for about 6-8 minutes; Air-cooling, peeling, sieving and pressing into paste, and holding the purple potato paste into dough.

2. take a portion, squash it, wrap it in strawberries with white sugar, knead it into balls, and stick a layer of coconut on the outside.

6. Stir-fried beans

Ingredients:

Soybean, oil and salt

Practice:

Clean the soybeans, dry them in the air, brush a little oil on the surface of the soybeans, sprinkle some salt, and then microwave for 3 minutes.

7. Baked sweet potato

Ingredients:

Sweet potato

Practice:

1. Wash the sweet potato without wiping water, and keep the moisture in the skin;

2. Wrap the sweet potato in a piece of paper; Put it on the tray of microwave oven and heat it for 3 minutes with high fire; Turn over again and continue to heat for 3 minutes.

8. Baked chestnuts with sugar

Ingredients:

Fresh chestnuts, oil and sugar

Practice:

1. Cut chestnuts with a knife on the back of chestnuts and lay them flat on a plate; Mix well with white sugar and a little oil and sweep on chestnuts.

2. If you are afraid that chestnuts will "jump" when heated in the microwave oven, you can cover them with a lid and take them out after 8 minutes in the microwave oven.

the article is transferred from: family food.