Using leftover rice to make "spicy Guoba"(yong sheng mi fan zhi zuo xiao chi xiang la guo ba )

Using leftover rice to make "spicy Guoba"

Introduction:

"It's OK to use the leftover rice at home overnight to make fried rice or porridge. You can also use it to make snacks. Today, you can use the leftover rice to make a leisure snack" spicy Guoba. ". This snack method is very simple, chews crispy is very good, if you eat happy also can drink a glass of wine, ha ha! The practice of homemade "spicy Guoba" is as follows; "

Production steps:

Step 1: put the remaining rice into a thickened fresh-keeping bag and sprinkle appropriate amount of salt, pepper powder and Zanthoxylum powder into it.

Step 2: after putting it in place, knead it back and forth with your hands across the plastic bag, so that the condiments are evenly distributed and the rice is slightly crushed.

Step 3: after kneading, pour it into the basin and knead it into a similar dough by hand.

Step 4: put the kneaded rice ball on the chopping board and roll it into thin slices with a rolling pin.

Step 5: while rolling, use the scraping panel or kitchen knife to push it into a rectangle.

Step 6: roll it into a suitable thickness and cut it into small pieces with a knife.

Step 7: pick up the millet cakes with a knife and put them into the pan.

Step 8: fry with 50-60% hot oil until 80% moisture volatilizes and rice slices become crisp.

Step 9: put some oil sucking paper on the plate, it will be more crispy after air cooling, and the spicy pot will be ready.

Materials required:

Leftover rice: about 300 grams per bowl

Refined salt: right amount

Chili powder: appropriate amount

Pepper powder: right amount

Cooking oil: proper amount

Note: Snack features: golden color, crispy taste, spicy and slightly salty, simple method. Warm tips: 1. Don't crush the rice too much. It's good to have some whole grains. It's delicious to chew with grains. 2. If you feel that the rice ball is too sticky to the rolling pin and knife, you can smear some water on the rolling pin and knife body, but don't use too much water, just don't touch it, otherwise it will explode when frying. Do not uncover the rolled rice pieces on the chopping board by hand, otherwise they are fragile. Just pick them up gently with the blade. 3. The flavor of Guoba can be seasoned according to one's own preference, such as cumin, spicy and spiced. You can also put some chicken powder to make chicken flavor, or put some Western seasoning tomato powder to make tomato flavor, which is also very good. When making, we must use powder seasoning, do not put liquid or sauce, or it will not be crisp. 4. It's better to roll the Guoba thin. If the Guoba is too thick, it will make a dull taste. It's better to have a thick rice grain. This kind of leisure snack made of leftover rice with big stir fry spoon, "spicy Guoba" is ready, ha ha! For your reference.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Yong Sheng Mi Fan Zhi Zuo Xiao Chi Xiang La Guo Ba