Sanxian Rice Crackers (the Magical Effect of Leftover Rice)
1.
Prepare the raw materials, leftover rice, shrimps, water-fat magnolia slices (a kind of dried bamboo shoots and hair products), water-fat fungus, green peas, celery segments, red sweet peppers, tomato sauce, and homemade seasonings such as salt and chicken essence
2.
Put the rice in a fresh-keeping bag and press it into slices by hand, or you can use a rolling pin, but the texture after rolling is not so crisp
3.
Cut the pressed rice into small pieces with a knife and remove the fresh-keeping bag
4.
Pour oil in the pot, and add the cut rice pieces when the oil temperature is 60% to 70% hot (if it is not convenient to pick up by hand at this time, you can use a knife or spatula to shovel it up, so that it will not break easily)
5.
Wait until the squash in the pot rises, and the color is golden yellow. (If you make a lot of preservation at a time, it is recommended not to fry it in place at one time. The light yellow can be picked up, because you need to re-fry it when you eat it)
6.
Scoop the fried rice crust to drain the oil and put it in a bowl
7.
The shrimp is marinated with a little salt, chicken essence, cooking wine, pepper and starch to remove the fishy taste
8.
To prepare the side dishes, blanch the green peas, magnolia slices, fungus, celery segments, and red peppers separately
9.
Blanch the side dishes in cold water, drain and set aside, marinate the shrimps in oil or simmer with a little oil
10.
Put oil in the pan, stir-fry the side dishes and season them
11.
Pour the sautéed shrimp into the pot
12.
Then add the tomato sauce and stir-fry evenly
13.
Finally add a little broth or water. After boiling, use a little water to thicken the starch, pour in a little sesame oil, and pour it on the fried pan.
Tips:
1. Match all the side dishes at will
2. Slightly press the rice and keep it in the pan. If you are afraid of sticking, you can also apply a thin layer of oil on the fresh-keeping bag, but the amount must be controlled, or the oil will seep into the rice and it will be a tragedy. They all fall apart
3. It is recommended not to fry the color too much for the first time, because it usually needs to be re-fried once.
4. It is best to make the sauce and fried rice crust at the same time. Make sure that the hot sauce is poured on the rice crust just out of the pot. If the clone is lacking, put the rice crust into the pot and fry it again after the juice is ready.
The last thing is to stay as far away as possible and don’t get splashed by oil
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