Crispy glutinous rice potpourri, how to make it at home Main Ingredients

Glutinous rice

300g

Side Ingredients

Salt

1 tsp

Five spice powder

Moderate

Starch

1 tsp

Scallion white

Moderate

Steps

1. >

Ginger

Moderate

Steps

1. Wash the glutinous rice, add water, put it in the refrigerator to soak for 24 hours, then fish out the glutinous rice and drain it

2. Ginger minced

3. Add salt, five-spice powder, minced scallions, minced ginger and cornstarch to the soaked glutinous rice and mix well.

4. Put the oil in the pot, open fire, do the potpourri mold into the pot, and the oil together to heat. Preheating to throw grains of rice down rice quickly floated up, take out the mold

5. mold to leave a little oil, add glutinous rice, with a spoon to spread, remember, must be paved, so that the potpourri can cook evenly.

6. When the potpourri is formed, unmold the potpourri and do the second one in the same way.

7. Fry until the pot roast is golden brown.

8. Wait until the kitchen paper to suck out the oil in the potpourri, you can bag it, tie it, and take out a few pieces when you want to eat. The first thing you need to do is to get your hands on some of the most popular products in the world, and you'll be able to get them to work for you. Add salt, five-spice powder, chopped green onion, chopped ginger and starch to the soaked glutinous rice and mix well.

Homemade glutinous rice potpourri practice step 44. pot of oil, open fire, do potpourri mold into the pot, and the oil heated together. Preheating to throw grains of rice down rice quickly floated up, take out the mold

Homemade glutinous rice potpourri practice steps 55. mold to leave a little oil, add glutinous rice, with a spoon to spread, remember, must be spread, so that the potpourri can be cooked evenly.

Homemade glutinous rice potpourri practice step 66. After the potpourri is formed, take the potpourri out of the mold and do the second one in the same way.

Homemade glutinous rice potpourri recipe step 77. Fry until the potpourri is golden, you can fish out.

Homemade glutinous rice potpourri practice steps 88. kitchen paper to suck out the oil in the potpourri, you can bag, tied, want to eat when out of a few pieces.

Hello sticky rice potpourri how to do?

Main ingredients: rice 500 grams

Seasoning: 150 grams of shortening, 15 grams of sugar, 2 grams of salt

1. rice washed and de-sanded, put into the pot to cook into a half-cooked, fish out, and in the steamer to steam;

2. Steamed rice in the steamed rice add 2% to 3% of the shortening or palm oil, 12% to 16% of the starch, mix well;

3 . . use a press to press the mixed material into 1 ~ 1.5 mm thick rice slices, according to the specifications of 3 cm × 2 cm slices;

4. oil temperature of about 240 ℃, time 3 ~ 6 minutes, deep-fried into a light yellow fish out;

5. Drain the oil and sprayed with a fineness of 60 ~ 80 mesh of flavored powder, and then packaged.

The preparation of rice potpourri:

1. This product has a deep-frying process, you need to prepare about 1000 grams of shortening;

2. rice potpourri is a leisure food, crispy and delicious, popular.

How to make glutinous rice potpourri delicious

1. Wash the glutinous rice, add water, put it in the refrigerator to soak for 24 hours, and then fish out the glutinous rice and drain it

2. Ginger chopped

3. Add salt, five-spice powder, minced scallions, minced ginger and cornstarch to the soaked glutinous rice and mix well.

4. Put the oil in the pot, open fire, do the potpourri mold into the pot, and the oil together to heat. Preheat to throw grains of rice down rice quickly floated up, take out the mold

5. mold to leave a little oil, add glutinous rice, with a spoon to spread, remember, must be paved, so that the potpourri can cook evenly.

6. When the potpourri is formed, unmold the potpourri and do the second one in the same way.

7. Fry until the pot roast is golden brown.

8. Wait until the kitchen paper to suck out the oil in the pota, you can bag, tie, and take out a few slices when you want to eat.

How to fry glutinous rice pota ah?

Main ingredients: rice 500 grams

Seasoning: 150 grams of shortening, 15 grams of sugar, 2 grams of salt

Method: 1. rice washed and de-sanded, put into the pot to cook into a half-cooked, fish out, in the steamer steaming pot;

2. steaming rice in the addition of 2% to 3% of the shortening or palm oil, 12% to 16% of the starch, stirring evenly;

p> 3. use a press to press the mixed material into 1 ~ 1.5 mm thick rice slices, sliced according to the specifications of 3 cm × 2 cm;

4. oil temperature of about 240 ℃, time of 3 ~ 6 minutes, fried to light yellow fish out;

5. drain the oil and sprayed with a fine degree of 60 ~ 80 mesh of flavored powder, and then packaged.

Preparation tips: This product has a deep-frying process, you need to prepare about 1000 grams of shortening;

soak the washed rice in warm water for 4 to 5 hours, then fish out and drain off the water

use egg whites and cornstarch to catch the rice

and then deep-frying to a golden brown

with pretzel powder to stick to eat (I just ate last night, the taste of................................................).

How to do delicious, homemade glutinous rice potpourri home cooking

glutinous rice potpourri practice

last night to do the steps did not take pictures did not think of uploading, today boring to get.

Yesterday afternoon to pick up the son home on the way to buy 2.7 yuan glutinous rice back home to wash the soaked in pure water, to the evening chores all busy only began to get.

1. glutinous rice drained water moderate salt (according to their own taste) cumin powder moderate (or chili powder I did two flavors) corn starch moderate (mainly to play a role in the adhesive without too much) so the material mix well.

2. pot of oil do not need too much oil surface from the bottom of the pot 4-5 centimeters can be, high heat to seven or eight percent of the heat off the fire.

3. with a mill (I use a small funnel at home floating vegetable oil) on top of a layer of glutinous rice is not too thick, the frying pan seven or eight seconds with chopsticks will be the funnel on the reverse side of the top of the mold, continue to fry until golden brown can be removed from the pot.

How to make potpourri with the oven Rice potpourri at home

1, take the day before the leftover rice, add sesame oil, black sesame seeds, chili pepper, pepper (add seasoning to personal taste), mix well;

2, will be mixed with the rice into a plastic bag, with a rolling pin rolled out into a thin slice of

3, will be cut open on one side of the bag, cut the rice with a knife into chunks (or), and then cut into the rice. Directly kneaded into a pancake can also be);

4, the rice sheet flat on a silicone mat, the oven preheated at 180 degrees, bake for about 15-20 minutes, golden brown can be. Oven temperature and time control, depending on your own oven.

How to make glutinous rice potpourri

How to make glutinous rice potpourri

1.

Soak the rice in water for more than 20 hours

2.

Add 40g of cornstarch and 50g of flour

3.

Mix the flour with the rice and mix well

4.

Add an egg and continue to mix

3.

Add the flour with the rice, then mix well

4.

Add the rice, then mix well

4.

Add one egg and continue mixing

5.

Knead the ingredients into a stiff dough

6.

Cover with plastic wrap and allow to rise for 10 minutes

7.

Heat the oil until smoking, turn off the heat and allow to cool to 6 minutes

8.

Roll out the dough into a thin sheet, as thin as possible, so that it will be crispy

9.< /p>

Add the dough to the bottom of the bowl, and then add the egg to the mixture.

Cut the dough into shapes of your choice. I cut it into regular squares and rounds

10.

Fry the pots and pans

11.

Observe the pots and pans until the tops of the pans and pans are golden brown

12.

Place the pans and pans in a colander to control the oil

13.

Choose your favorite seasonings.

If you have any seasonings you like, you can add them according to your taste. I personally prefer the plum flavor

14.

Put the seasonings and the potpourri into a vessel and mix them well

15.

Put the potpourri into a plate. When kneading, add cornstarch underneath to prevent sticking After cutting the shape, use a cutter to scoop it up from the bottom to the top to prevent deformation Seasoning according to personal taste, no seasoning, but also very tasty, mellow