Give The Leftover Rice A Gorgeous Display Stage-seaweed Grilled Rice Crackers
1.
Prepare the leftover rice and heat it in the microwave.
2.
At the same time, prepare seaweed and cooked sesame seeds.
3.
Cut the seaweed into small pieces with kitchen scissors, add to the hot rice, add black sesame seeds, dried starch, and then add 5 grams of corn oil, 1 gram of salt, 1 teaspoon of shrimp skin powder and baking powder. (Because there is salt in my shrimp skin powder, I need to add less salt)
4.
Wear disposable gloves and keep scratching until the rice becomes sticky.
5.
Put it into a fresh-keeping bag and roll it into thin slices with a rolling pin.
6.
Use a biscuit mold to carve the flowers and place them in a baking tray lined with tin foil. (If there is no mold, just cut into small pieces with a knife)
7.
After the flowers are carved, there will be some leftovers left over the rice, and they will be grouped together, and continue to be rolled into thin slices, and then the flowers can be carved.
8.
Put the rice crackers in the preheated oven, 180 degrees, the upper and lower heat, the middle layer, about 15 minutes, bake until crispy. (The specific time depends on your own oven)
9.
Very fragrant seaweed flavor and shrimp skin flavor.
Tips:
Poetry heart phrase:
1: After the ingredients are mixed, grab the rice until the rice becomes sticky, so that the rice cakes will not be loose.
2: If there is no mold engraving, just cut it directly with a knife.
3: Roll the rice as thinly as possible, so that the baked rice cake is crispy.
4: The baking time depends on your own oven.
5: This is to use leftovers to make snacks, but after all, they are not biscuits, so don't make more of them and store them all at once.
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