How to make crispy rice?

Most of the rice cookers used in hotels are purchased directly from the market, but the cost is relatively high, so they have been processed by hand.

In fact, its processing method is not complicated: 1. Wash ordinary rice (ordinary japonica rice with poor viscosity is suitable, and glutinous rice or fragrant rice is not needed), soak it in warm water at 50℃ for 65438 0 hours, take out the rice to control the net moisture, put it directly into a tray, steam it for 45 minutes by waterproof dry steaming, and take it out for cooling.

2. Take 500 grams of completely cool rice and knead it into a grain. Add150g dry raw flour and mix well.

3. Put a lot of salad oil into the pot, when the oil temperature rises to 150℃, pour out all the oil, then wipe the bottom of the pot with a clean towel to ensure that there is no oil, evenly spread the evenly stirred rice on the bottom and side of the pot (about 0.3 cm thick), ignite it, heat it with a small fire until the rice grains are solidified, and then pour it into150. After the oil is poured in, the crispy rice will slowly float and be covered with a stainless steel colander. Will slowly fry until light yellow with a small fire, and control the oil from the fire.