Crispy seaweed rice cracker senbei

Crispy seaweed rice cracker senbei

The leftovers are transformed into 40 seconds to learn the crispy golden senbei is super delicious!
1 bowl of leftover rice, 3 scoops of soy sauce, 2 scoops of honey, give you a golden senbeka, which is crispy, and you don’t need to throw it away in the future.

Difficulty

Normal

Time

30m

Serving

3

by Super lucky and spicy

4.6 (1)

Ingredients

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How to make it (Crispy seaweed rice cracker senbei)

1. Pour the rice on the plastic wrap and cover it with a layer of plastic wrap. Roll into thin slices, the thinner the better.
Crispy seaweed rice cracker senbei recipe
2. Dip the cup with water and press out round rice cakes
Crispy seaweed rice cracker senbei recipe
3. Place it on the baking tray with intervals and put it into the oven at 170 degrees for 10 minutes to dry the surface moisture
Crispy seaweed rice cracker senbei recipe
4. 3 tablespoons of soy sauce, 2 tablespoons of honey, stir evenly
Crispy seaweed rice cracker senbei recipe
5. Brush the rice cracker on the reverse side
Crispy seaweed rice cracker senbei recipe
6. Seaweed folded in half and wrapped in rice crackers
Crispy seaweed rice cracker senbei recipe
7. Preheated oven 180 degrees for 20 minutes
Crispy seaweed rice cracker senbei recipe
8. The fragrant and crunchy golden senbei is ready. "Korea imported crispy and delicious Parksonda Sweetheart Monster Seaweed"
Crispy seaweed rice cracker senbei recipe
Tips:

① The thinner the rice is rolled, the crisper it will be, the more delicious it will be. ② Choose Parksonda Sweetheart Monster Seaweed to be more nutritious and more delicious. ③ Those who like the food tutorial must remember to follow me if you have any questions Leave a message~


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