Crispy rice cake(cui xiang mi fan gao )

Crispy rice cake

Introduction:

"A gorgeous transformation of leftover rice! A bite down, skin crisp, inside soft waxy salty fragrance, coupled with the golden small body, you are also excited about it? ~O(∩_ ∩)O~”

Production steps:

Step 1: add diced ham sausages and chopped scallions to the remaining rice;

Step 2: add appropriate amount of salt, oyster sauce and a small amount of thirteen spices;

Step 3: crush rice with spoon;

Step 4: until the rice is sticky, it can hold itself together;

Step 5: put the rice into the fresh-keeping bag, put it into the rectangular fresh-keeping box and flatten the surface;

Step 6: slice the rice with water and wrap it with bread bran;

Step 7: preheat the electric cake pan, pour in a small amount of oil and fry the rice;

Step 8: it's OK to cook it directly. It's golden and fragrant, but I prefer bread bran~

Step 9: fry and eat it directly, or squeeze it with ketchup or seafood sauce.

Materials required:

Leftover rice: a big bowl

Ham sausage: one

Shallot: moderate

Bread bran: right amount

Salt: right amount

Oyster sauce: right amount

Thirteen spices: appropriate amount

Oil: right amount

Note: 1. The rice is sticky after milling, so don't take the fresh-keeping bag when it is cut into pieces. It's easy to remove the fresh-keeping bag after cutting; 2. If you don't use bread bran to fry directly, press the surface firmly after cutting the rice to prevent too much oil from running into it; 3. When seasoning, the thirteen flavors are added, which can be replaced by five spice powder or pepper powder, but it's OK; oyster sauce You can also use soy sauce instead.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Cui Xiang Mi Fan Gao