How to make non-fried crispy rice crust

For most cities, it is not difficult to find that roadside stalls are everywhere. Although this makes dining more convenient for many people, who can ensure dining hygiene? Eating at street stalls for a long time will inevitably lead to serious diseases. For health reasons, you can choose to cook it at home. Next, I will introduce to you how to make non-fried crispy rice crust.

1.1 Add sesame oil last, then mix well and taste it (it is normal to be light at this time, the rice crust needs to be baked to remove moisture)

2.2 Add all seasonings to leftover rice

3.1 Preheat the egg roll mold until a drop of water rolls and evaporates immediately

4.2 Put a plastic bag on your hand (to prevent sticking) and knead the rice into balls one by one

5. Put a ball of leftover rice (remember not to put it with the hand with the plastic bag, the plastic bag will melt if it touches the egg roll mold)

6. Close the mold and press down the bottom of the egg roll mold with chopsticks to quickly flatten the rice ball. (But don’t use too much force, or the rice crust will be pressed into a lace shape

7. The rice will pop and crackle. Bake on medium-low heat for about 30 seconds, then turn over and continue baking for about 30 seconds. You can open it in the middle (but not too often) until both sides are golden brown (no crackling sound after it is cooked) (Due to different stoves and heat, the baking time may vary!!)

8. Hang the cake to cool down after it comes out of the oven

The steps for making non-fried crispy rice crust have been introduced, so you can go into the kitchen and prepare to put it into practice. I believe that after a few times of practice, you will be able to complete the preparation of this delicacy, and you will definitely be extremely excited then.