1, that is, sento glutinous rice or rice, then air-dry until it is semi-dry (wet but not sticky), add a little oil to the iron pan, add river sand and stir-fry to high temperature, add dried rice, stir-fry until brown, and filter out the sand with a sieve. This kind of practice, I think, is the most brittle (note that it is river sand, and cyan is relatively thin).

2, that is, sento glutinous rice or rice, then air-dry to semi-dry (wet but not sticky), stir-fry until the paste is oil-free. Also called Mi Fei tea, it is convenient to add water when eating, and it is eaten more in summer.

3. There is another one that I miss more. When I was a child, I mostly thought that my grandfather picked a sealed black iron pipe and put rice in it to stir fry. There will be a crack when I open it.

1 3 fried rice can be made into maltose fried rice candy, which is much more delicious than what is sold now.