How to make crispy rice cake cookies

When you drag your tired body back home, if someone has prepared a delicious meal waiting for you, you will definitely feel happy. But if not, would you do it yourself? Now, let me teach you how to make crispy rice cake biscuits.

1. Cut the rice cake into small pieces and set aside

2. Spread the cut rice cake slices on a bamboo sieve and place them in a well-ventilated place in the sun for 2-3 days to remove moisture. This way it will puff up beautifully when fried. . . If it is not dry enough, excess air will enter during the frying process, causing expansion and forming bubbles. Therefore, be sure to place the rice cake slices in a well-ventilated place for 2-3 days before frying to allow them to dry completely. . . . . The dried rice cake slices look like the picture, with the edges slightly raised.

3. Put the dried rice cake slices into 180℃ hot oil and fry for 5-6 minutes (stir with a scoop net while frying so that they can be fried evenly). When the rice cakes swell and turn brown, scoop them out with a scoop net and drain the oil.

4. Mix two tablespoons of salad dressing and a little salt, then put the fried rice cake in, use a rubber spatula to mix it evenly, so that the surface is covered with salad dressing, and then add a little black pepper to season.

After seeing the crispy rice cake biscuits introduced to you today, I think you may have learned how to make it. The editor hereby reminds everyone to prepare the ingredients as required so that better dishes can be made.