Three Fresh Rice Crispy Rice (Wonderful Use of Leftover Rice)

Overview

I liked crispy rice very much when I was a child. At that time, the family used earthen stoves and large iron pots to cook crispy rice. I remember that if we wanted to eat crispy rice, my mother would scoop up all the rice in the pot after serving the meal, and then pour some rapeseed oil squeezed at home along the edge of the pot. With the remaining warmth in the room and a meal, the crispy rice cakes in the pot are ready. You can soak them in cooking soup or eat them directly. They are very delicious. The aroma is indescribable, because the smoke and aroma have been engraved in my memory and cannot be copied. What I made today was made with leftover rice, topped with sweet and sour juice. Although it cannot surpass the taste in my memory, it is still a good way to do it

Tags

• hot dishes
• common dishes
• meat dishes
• old man
• spring recipes
• banquet dishes
• farm food
• dinner
• celery
• chicken essence
• cooking wine
• green peas
• magnolia slices
• rice
• shrimp
• water fungus
• white sugar
• ketchup
• pepper
• red bell pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare raw materials, leftover rice, shrimps, steamed magnolia slices (a kind of dried bamboo shoots soaked in hair), steamed fungus, green peas, celery segments, red bell peppers, tomato sauce, as well as salt, chicken essence and other home-made seasonings

   

2. 2 Put the rice into a plastic bag and press it into thin slices by hand. You can also use a rolling pin, but the texture after rolling will not be as crispy

   

3. 3 Use a knife to cut the flaked rice into small pieces and remove the fresh-keeping bag

   

4. 4 Pour oil into the pot, and when the oil is 60 to 70% hot, add the cut rice pieces (if it is not convenient to pick it up with your hands at this time, you can use a knife or spatula to scoop it up so that it will not break easily)

   

5. 5 Wait for the crispy rice in the pot to float and turn golden brown before scooping it up (if you are going to save a lot at one time, it is recommended not to fry it all at once. Pick it up when it turns light yellow, because it needs to be fried again when eating)

   

6. 6 Remove the fried crispy rice, drain the oil, and put it into a bowl

   

7. 7 Marinate the shrimps with a little salt, chicken essence, cooking wine, pepper, and starch to remove the fishy smell

   

8. 8 Process the side dishes, blanch the green peas, magnolia slices, fungus, celery segments, and red peppers separately

   

9. 9 Blanch the side dishes in cold water, drain and set aside. Grease the marinated shrimps or stir-fry them with a little oil

   

10. 10 Put oil in the pot, stir-fry the side dishes and season

    

11. 11 Pour the fried shrimps into the pot

    

12. 12 Then add tomato paste and stir-fry evenly

    

13. 13 Finally, add a little stock or water, boil it, thicken the gravy with a little water starch, pour in a little sesame oil, scoop it up and pour it on the fried rice crust