27th Palace’s Cooking Diary – A gorgeous twist on leftovers: “Spicy Rice Crispy Rice”
Overview
There are still a lot of leftovers from yesterday~ After making omelette rice, the leftovers were made into crispy rice~ Dad watches TV at night and when he wants a snack, he can take it out to eat~Hehe~~
Tags
Ingredients
Steps
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Beat the eggs into egg juice and set aside.
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Put all the leftover rice, glutinous rice flour, sticky rice flour, corn flour, soy sauce, egg juice, chili powder, and MSG together and stir thoroughly.
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Add the lard (well, if possible, melt the lard first and then put it in ~ because the rice at 27 was steamed and heated before, so the lard was put in directly).
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Put the mixed rice in a ziplock bag and roll it slightly with a rolling pin to make the rice into a thin layer.
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Then, make a little shape and shape it~Hehe~~ Place it on the baking sheet (brush a little clear oil on the baking sheet to avoid sticking), and put some sesame seeds on the surface.
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After preheating the oven, place the middle layer on the upper and lower heat at 180° for 15-20 minutes (depending on your oven), until the rice skin is crispy and crispy!
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After it’s cooled, put it in a crisper and take it out when you want to eat it! (Because there are no preservatives, don’t make too many at once~eat it as soon as possible!)
