crispy potpourri practice is as follows:

Materials: glutinous rice, water, onion, ginger, salt or sugar (adjusted according to taste), a small amount of corn starch.

Step 1, clean the glutinous rice, soak the glutinous rice whitening, about four or five hours, you can be a little longer, short out will be hard.

Step 2, soaked glutinous rice dry water, add salt, green onions, ginger, a small amount of corn starch, starch sprinkled, mix well, can not see the powder dough can be, placed a few minutes.

Step 3, the oil is hot, the fire is not too small, to avoid too greasy, with the above spatula, spatula wipe oil, evenly spread a thin layer, oil temperature of sixty percent, down to the pot to fry.

Step 4, molding, with other spatula or scraper or something, a push down, floating, browning, served.

Step 5, the shape made may not be as good as the one made with the mold, but basically shaping what looks like is what looks like.

Step 6: Don't worry too much about the gaps, add sugar if you want to make it sweet, and then sprinkle it with a layer of sugar while it's still hot.

Step 7, sealed and loaded up, you can eat for a long time, to keep a long time crispy.