Frying PotpourriThe key step in frying is to heat the oil in a pot and add as much oil as possible. When the oil reaches 60% heat, turn down the heat a little, then take out the mold for deep-frying potpourri, brush a layer of oil on the bottom of the mold, and then put a layer of glutinous rice.

The amount of glutinous rice you put in is just a thin layer, if there is too much glutinous rice, the fried potpourri will be very thick and the texture is not good. Once the glutinous rice is put in, put it into the pot and fry it over low heat.

Warm tips:

The bottom of the mold for frying potpourri must be brushed with a layer of oil in advance, otherwise it will be difficult to release the mold. Make sure to soak the glutinous rice for enough time. The reason why people don't like to eat battered potpourri is not only because battered potpourri doesn't taste good, it will have a particularly bitter taste.

More importantly, burnt potpourri produces a carcinogen, which, if consumed, is very detrimental to health. So friends, when making potpourri, it is important to follow the standard steps, otherwise the potpourri will not be successful, but will also be harmful.