Don't know if you want to make fried potpourri, or oil-free baked potpourri? I have recently been studying homemade potpourri, looking all over the Internet is not too good method, I summarized two relatively good practice, 1, the oil-free version: electric pie pan to do potpourri, rice soak a night, electric pie pan a little bit of oil, the soaked rice (raw rice, oh) into the electric pie pan (pay attention to, be sure to add water, the water is just not over the rice on the line, try to spread the thin, the thinner, the better), the reason is almost the same as the cooking rice! Cover the electric cake pan for 10 minutes after the bottom will knot potpourri, then turn over and continue to bake until dry into the potpourri so far, so that the potpourri will not be scattered. 2, deep-fried version: cooked rice into one-fifth of the flour kneaded into a ball, and then pulled down a small piece of flour, directly in the electric cake pan to roll out the thin (this is my own thinking, I used to use the plastic wrap to roll out, but rolled out but can not take it down, take it on the break, so directly) Then heat it until the cake is hard and can be picked up without breaking, then it will be fine, you don't need to bake it as dry as potpourri, and then put it in the frying pan to fry it! Wish you success!