Fried puffed food

Instrumental ingredients: fragrant rice - the right amount, flour - the right amount, oil - the right amount, salt - the right amount, cumin powder - the right amount, pepper powder - the right amount, chili powder - the right amount.

Recipe Directions:

1. Wash the fragrant rice and soak in water for 1-2 hours, depending on the texture of the rice will be crushed by hand or beaten with a blender into a small crumbs, but do not beat too fine, to retain a little granularity of the texture of the potpourri made out of the crispy.

2. Add the flour in the ratio of 1:1, add salt, knead into a ball and knead evenly. (If it is too dry you can add water to knead in moderation, the degree of dryness of the dough to the dough rolled out with the hand can be lifted up will not break prevail, you can first pull a small piece of rolled into a thin sheet to try. (If it is too wet, add flour, too dry, add water)

3. Knead the rice dough after 15 minutes of awakening, with a pasta machine or rolling pin pressed into thin slices, and then cut into small cubes.

4. When the frying pan is 70% hot, turn the heat to medium and deep-fry one piece at a time until the surface is golden brown.

5. Salt, cumin, pepper, chili powder into a spicy powder, just after the pot just fried well after the pot sprinkled into the spicy powder while it is still hot and mix well.

6. After mixing the seasoning powder, you can eat the potpourri, but it will be more crispy after cooling!