The crispy rice is a layer of rice, which sticks to the pot. When braised, it is burnt into pieces, and it is better to burn it thicker. The main raw materials are rice, millet, soybean and corn flour.
The method of spicy crispy rice
After washing fragrant rice, soak it in clear water 1-2 hours. According to the different texture of rice, crush the rice by hand or use a blender to make small residue, but don't beat it too finely. The crispy rice crust will be crispy only if it retains a little taste of whole grains.
Add flour and proper amount of salt according to the ratio of 1: 1, knead into a ball and knead well. If it is too dry, you can add some water and rub it. The degree of dryness and wetness of dough shall be subject to the fact that it can be lifted by hand without breaking. You can try to roll a small piece into thin slices first. If it is too wet, add noodles; If it is too dry, add water.
After the kneaded rice balls are proofed 15 minutes, they are pressed into thin slices with a noodle machine or a rolling pin, and then cut into small squares. After the oil pan is heated to 70%, turn to medium heat and fry one by one in the rice crust until the surface is golden.
Use salt, cumin powder, pepper powder and Chili powder as spicy powder. The crispy rice has just been fried, sprinkle with spicy powder and mix well. The crispy rice crust mixed with seasoning powder can be eaten, but it will be more brittle after cooling.