Fry the glutinous rice with medium or low fire until it turns golden brown, and then take it out. After cooling for a period of time, take it out. Then take it out, so it won't break easily. Put the oil in the pot. When it is 60% hot, change to medium heat, put it in a pot mold, put a tablespoon of prepared glutinous rice, smooth it with a small spoon, shake the mold after setting, and the pot will float out of the mold and fry until golden. Millet crispy rice is made of millet and flour as main raw materials, which are simply mixed and rolled into flour cakes. After frying or baking in the oven, the rice crust rice crust rice crust rice crust rice crust rice crust rice crust rice crust rice crust rice crust rice crust rice crust rice crust rice crust rice crust rice crust rice crust rice crust rice crust rice crust rice crust rice crust rice crust rice crust rice crust rice crust rice crust.

After the glutinous rice is drained, add Jiang Mo, salt, corn starch (which can be solidified) and scallion (if the scallion root is not put, it will be easy to fry. Or keep the onions. Knock an egg, a spoonful of glutinous rice flour, a spoonful of sticky rice flour, a spoonful of corn flour, pepper, spicy powder, salt and delicious food into a fresh-keeping bag, roll it into thin slices, and use the rest of the white rice. If it is deliberately steamed to make fake rice crust, it should be thoroughly cooled and air-dried for a period of time to make the rice less sticky.

Two ways. Fry the pan with a traditional mold. One is the hamburger mold that we often use for baking. Don't use less oil, use hamburgers to speed up. The mold for frying rice crust must be blown by someone. If there is too much oil, there are actually many kinds of rice cookers. When I was a child, I always ate rice cooked by the local stove. Every time the fire is big or cooked for a long time, the rice at the bottom will become a hard rice cooker. Don't mention how delicious rice is when you eat it. Be sure to press the rice tightly, so it will taste better. The first time I enter the microwave oven is to make the rice drier, so the time can be extended appropriately, but not too long. Add some salt to the rice and mix well, then wrap it in plastic wrap and flatten it with a rolling pin or something.