Millet Crispbread
1.
Steam the rice first
2.
While the cooked rice is hot, mix with oil, pepper and salt, and starch. (These are all set according to the amount of food, you can take care of yourself!!!)
3.
Pour the mixed rice on the cutting board, and press hard with a flat rice spoon to press out the stickiness of the rice. (Reminder: Use the rice spoon for a longer time. If you want to press it quickly, wear disposable gloves and knead the rice out of viscosity like kneading dough. This is very fast, and it will be OK in about 3 minutes. Don't press it. It’s too thin and sticky, but the rice grains are visible.)
4.
Look, just flatten the rice when you knead it, and the thickness of the cut is generally good. It depends on how thick the food is usually sold outside, and you can estimate how thick it is to press. This is measured without a ruler. Haha... it's easier to fry if thinner. Cut into small pieces with a knife. (Another reminder: Wet the cutting board with water first, otherwise it will stick to the cutting board and it will not be easy to pick up. The knife should also be wetted with water first, so that it will not stick to the knife when cutting. Some oil is also OK . It’s up to you... Anyway, non-stick cutting board and non-stick knife are fine.)
5.
Then put the cut slices in the frying pan and fry them, and remove the golden brown. If you can eat spicy food, sprinkle some chili, or else just eat it like this. Anyway, the rice is also mixed with salt and pepper, which is also flavorful.
6.
Hehe. Two photos were taken from different angles. Haha, it's just that the bowl is not up to date. I realized that there was a hole when I uploaded the photo...
