I miss the firewood and rice when I was a child. What if there is gas at home?

The method of cooking rice with crispy rice is relatively simple. Prepare a curved iron pot, spread the steamed rice thinly on the bottom of the pot, and then cook it for about five minutes with medium and small fire, which will have a strong burnt flavor. Choose the degree of hardness according to your own taste, and you can delay or shorten the time appropriately.

The crispy rice originated in the south of Shaanxi. The ancients began to make crispy rice thousands of years ago, and crispy rice has a long history. Times have changed, and unconsciously, a more novel and delicious snack, crispy rice, has become popular in the market. Rice with crispy rice belongs to Sichuan and Hubei flavor. Put the steamed rice into a cast iron pot and bake it with slow fire. The bottom of the pot is covered with golden crispy rice. According to customers' preferences, it will fly in all kinds of authentic green nutritious dishes, accompanied by Sichuan-style lobster sauce, appetizing pickles, cowpeas and so on. All in one pot for customers to enjoy.

Especially when the rice crust is ready, when I open the lid, the fragrance will come to my face, which will awaken my appetite in a few seconds. I can't think of a second suitable adjective except Xiang! It was natural to eat rice or crispy rice before. As long as the rice is cooked, there will be a crispy rice. The real rice crust should be cooked in an iron pan on a wood-burning stove. Especially when the rice soup is poured out and covered, in the last few minutes, the charcoal left in the burnt wood will be used as a foil to turn the rice into delicious brown rice.

In fact, a long time ago, chefs used crispy rice. First, it is very popular in folk weddings and funerals, and then it is sold as a more upscale dish in restaurants. According to the taste type, it can be made into hot and sour crispy rice, fish-flavored crispy rice, spicy crispy rice, salty crispy rice and so on.