1 recipe found
It is said that there will be no crispy rice when cooking rice in an iron cauldron. However, almost every time, you can find deep or shallow brown rice grains at the bottom. After speculating for a long time, I concluded that this was probably because I often cooked whole grain rice. Occasionally when cooking white rice, the browning is almost non-existent or so light that it is barely noticeable. Rice burnt, in those distant days of coal and firewood, should be fragrant and crunchy. In today's era, it is no longer possible to see it. The rice in the rice cooker is always soft and never crispy. On this day, I took out the rice and looked at the burnt color at the bottom, and suddenly I had a new idea. Eggs are a versatile ingredient. You can mix rice coke and eggs together and fry them into rice cakes. The burnt rice grains are slightly hard. Add fresh soup to allow the rice grains to absorb the soup thoroughly, so that they will not become harder as they are fried. Add some chives to add some fragrance. When I looked up, I saw coriander, so I picked up a pinch of it. The effect is really good. At least, the golden color of eggs is always a temptation. . . .
