How to make rice crispy rice?

Most of the rice crispy rice used in the hotel is purchased directly from the market, but the cost is relatively high, so it has always been processed by hand.

In fact, its processing method is not complicated: 1. Take ordinary rice (ordinary japonica rice with poor stickiness is suitable, there is no need to choose glutinous rice or fragrant rice), wash it, and use 50°C warm water Soak for 1 hour, remove the rice to control the moisture, put it directly into the tray, steam for 45 minutes using the water-dry steaming method, take it out and cool it.

2. Take 500g of completely cooled rice and knead it into small pieces, add 150g of dry corn starch and mix well.

3. Put a large amount of salad oil into the pot. When the oil temperature rises to 150°C, pour out all the oil, and then wipe the bottom of the pot with a clean towel to ensure that there is no oil on the bottom of the pot. Spread the mixed rice evenly on the bottom and sides of the pot (the thickness is about 0.3 cm), turn on the heat, heat over low heat until the rice grains are set, then pour in salad oil that has been heated to 150°C (the oil should fully cover the shaped rice crust) immersion). After the oil is poured in, the rice crust will slowly float. Use a stainless steel slotted spoon to scoop it up and fry slowly over low heat until it turns light yellow in color. Remove from the fire to control the oil.