How to make rice crackers at home

There are many ingredients for making rice crust, among which rice crust is popular among many people. Rice crust tastes sweeter and has a crispier texture. In addition to rice, the ingredients also include ghee, white sugar, etc. The nutritional value of homemade rice crust is relatively high and there are no additives in it. In addition, adding a little oil is also healthier, unlike the unhealthy rice crust bought outside.

How to make rice crackers at home

Main ingredients: 500g rice, seasoning: 150g shortening, 15g sugar, 2g salt as appropriate. Method: 1. Wash and remove the sand from the rice, put it into a pot and cook it until half-cooked, remove it and steam it in a steamer; 2. Add 2% to 3% shortening or palm oil and 12% to 16% starch to the steamed rice and stir evenly; 3. Use a sheet press to press the mixed material into 1 to 1.5 mm thick rice sheets and slice them according to the specifications of 3 cm x 2 cm; 4. Fry it in oil at about 240℃ for 3 to 6 minutes until it turns light yellow and remove it; 5. After draining the oil, spray it with seasoning powder with a fineness of 60 to 80 mesh and then package it. Tips for making rice crackers: 1. This product has a frying process, so about 1000 grams of shortening is needed; 2. Rice crackers are a snack food that is crispy and delicious and is very popular. Tips - Food incompatibility: Rice: Tang Dynasty · Meng Shen: "Japonica rice cannot be eaten with horse meat, as it will cause tumors. It cannot be eaten with Xanthium sibiricum, as it will cause sudden heart pain." Qing Dynasty · Wang Yuying: "Although fried rice is fragrant, it is dry and helps fire. People who are not suffering from cold and diarrhea should avoid it."

Method 2

Seasoning: 150g shortening, 15g sugar, 2g salt. Teach you how to make rice crust. How to make rice crust delicious. 1. Wash and remove the sand from the rice, put it into a pot and cook it until half-cooked, remove it and steam it in a steamer; 2. Add 2% to 3% shortening or palm oil and 12% to 16% starch to the steamed rice and stir evenly; 3. Use a sheet press to press the mixed material into 1 to 1.5 mm thick rice slices and slice them according to the specifications of 3 cm x 2 cm; 4. Fry it in oil at about 240℃ for 3 to 6 minutes until it turns light yellow and remove it; 5. After draining the oil, spray it with seasoning powder with a fineness of 60 to 80 mesh, and then package it.