Three Fresh Rice Crackers

Name: Three Fresh Rice Crackers
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Ruanliang Optimum Northeast Rice; 120g shrimp; 3s Shiitake Mushrooms; a little White pepper; 1 tsp Cooking Wine; 2.5 tablespoons Potato starch (for crispy rice); 0.5 tablespoon Starch (for thickening); 1/2 pot oil

by Eyebrow

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Rice becomes a dish, have you tried it? Just make the rice into rice crust, cook another soup, and pour it on the freshly fried rice crust. The crispy rice crust is soaked in the delicious soup, which is fresh, fragrant, crisp and moist. It is really delicious. Up!
The rice used to make rice crackers today is "good rice produced from good ecology", the grain of choice is high-quality polished rice, produced in Heilongjiang, and the rice is full of grains and rich in nutrients.
Of course, if you use leftover rice, it's okay, it's not a waste at all.

Ingredients

200g Ruanliang Optimum Northeast Rice
120g Shrimp
3s Shiitake Mushrooms
a little White Pepper
1 tsp Cooking Wine

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2.5 tablespoons Potato Starch (for Crispy Rice)
0.5 tablespoon Starch (for Thickening)
1/2 pot Oil

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Three Fresh Rice Crackers

1. Material collection. Cut the shepherd's purse into small pieces about 1cm, and cut the shiitake mushrooms into 1cm cubes.

2. Wash the rice well, add water and boil it into rice. The ratio of rice to water is about 1:1.2, which is the volume ratio, not the weight ratio.

3. Remove the shrimp intestines and cut into 2 slices from the back.

4. Add a little salt, sugar, cooking wine, and white pepper to marinate for 15 minutes.

5. Put the rice in a large bowl. After it is not hot, pour some water to separate the rice grains. Add a little salt, sugar and starch to mix well, so that each grain of rice is coated with starch.

6. Spread the starch-coated rice grains in the sieve and spread them as evenly as possible.

7. Pour half a pot of oil in the pot, as long as the screen can be submerged. Heat the high heat to about 170 ℃, and put the chopsticks in the oil to make dense bubbles.

8. Put the rice-covered sieve into the hot oil, change the heat to medium and small, and use a food tong or spoon to press the rice in the center of the sieve to prevent the rice from being swollen by the oil.

9. Turn over the sieve after the rice crust is shaped, and fry the rice crust until golden on both sides.

10. Pick up the oil and use the same method to make all the rice into crispy rice.

11. Now boil Sanxian soup. Leave the bottom oil in the pot (about 1 tablespoon of oil), and stir-fry the shrimps until they are raw.

12. Pour the shepherd's purse and shiitake mushrooms into the pot, stir-fry for a few times, add water, boil, seasoning, water starch thicken.

13. Press the rice noodles (if the rice noodles are cold, you need to re-fry them) on the bottom of the plate, pour the three fresh soup on the rice noodles, and serve while it is hot on the table.

14. Good rice is produced from a good ecology, and Luliang selects high-quality polished rice.

Tips:
1 This dish should be cooked and eaten immediately, the rice crust will not be crispy after soaking for a long time.
2 Don't use too much seasoning for the rice crust. If it is made into a snack, it is another matter. You can make it according to your own taste.
3 My soup is relatively simple, and the ingredients in the soup can be used by itself.
4 After the soup is ready, it is best to re-fry the rice crust to make it more crispy. brittle.
5 The rice crust can also be broken into large pieces and served on a plate, making it more convenient to eat. I'm learning how to install a restaurant.

Three Fresh Rice Crackers

Ingredients

Three Fresh Rice Crackers

Comments

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