Glutinous rice, because of its sticky and glutinous characteristics, if you don’t want to add sugar or salt when making rice crackers, you can only try to control the water content. After the rice crackers are ready, put them in a container and cover them with plastic wrap. Refrigerate for more than 5 hours. Soak the glutinous rice and drain the water. Then mix well with cornstarch and put it into the mold. Heat 50% of the oil and fry over low heat until the rice cake turns slightly yellow. Remove and drain the oil. The crispy and delicious glutinous rice cakes are ready. Heat the pan over high heat. Take a piece of glutinous rice and test the temperature to see if it is ready for frying. Then put in the grinder together and fry until the rice cake and grinder automatically separate. Turn over and take it out when it turns slightly brown. It should be done. Just wait for the oil to burn to a certain level, but don't put it in if it's too hot, because it will be fried. Pay special attention to the frying process to avoid being burned by the oil. The reason why the fried glutinous rice crispy rice crispy rice is not crispy is because it should be fried first. The glutinous rice crispy rice is dried in the sun and then fried slowly over low heat until it becomes crispy.

Put the prepared glutinous rice in the rice cake grinder and spread it evenly. You can spread it thickly so that the fried rice cake will not spread. Heat the oil over high heat. When it is hot enough, put the rice cake and fry. It's ready to be cooked until golden brown. Roasted corn, roasted sweet potatoes, frosted peanuts, it’s full of happiness every time! The poster suggests that the glutinous rice was not soaked or the fire was too low when frying and the oil was not warm enough and the time was not up yet. You should soak the glutinous rice first, then turn on low heat and fry slowly until you hear the sound, then take it out to control the oil. It is best for you to shape the crispy rice at about 50% of the oil temperature, remove the oil and cool it down, then raise the oil temperature over high heat to about 70% of the oil should be smoking, and then fry it for the second time to ensure that it is crispy and not greasy.

Roll it into pieces. You can also add eggs to the rice balls to increase the texture, and then pour vegetable oil into the pot. Remember to wait until the oil stops smoking before adding the rice balls. It depends on how tender your taste is. Catch it as early as possible. If it's older, just wait longer and don't burn the pot. Take it out and cool it for half an hour before eating. The fried glutinous rice crispy rice balls are not crispy. The reason may be that the raw materials are damaged and the oil temperature is high. If the outside is fried, the inside is not fried, so take it out. Usually, it is fried in 40% to 50% oil until it is golden brown. You can add a little water from time to time and take it out when the water evaporates. Oil control!