It's a pity to pour out the leftover rice, teach you to make casual snacks, spicy and crispy, without any additives rest assured

Today, use leftover rice to make a casual snack, without any additives, the pepper is spicy, it tastes crunchy, adults and children like to eat, and I will share the method below!                                       

【Spicy Pot】

Ingredients: 1 bowl of leftover rice, 1 egg, half a bowl of flour, appropriate amount of shallots.

Seasoning: cooking oil, salt, cumin powder, chili powder, peppercorn noodles.

1. Pour the leftover rice into a bowl and pound the rice a few times with a rolling pin. Add an egg, wear gloves to grasp the egg and rice and mix evenly, then pour in half a bowl of rice, knead into a smooth rice ball, let stand for 10 minutes, wash the shallots and cut them into long sections for later use.

2. Gently brush a layer of oil on the cutting board, put the awakened dough on the cutting board, and knead it into a circle again. Using a rolling pin, gently roll out a rectangular pancake about 0.1 cm thick. Then cut it into small cubes with a knife.

3. Heat the oil, add the shallots prepared in advance, and fry them over low heat until the shallots are slightly dry. When the oil in the pot is cooled to about 6 hot, put in the cut rice cakes, fry them on medium-low heat until golden brown on both sides, and when the oil temperature is heated to seven or eight hot, return to the pot again, fry it for 30 seconds on high heat, put it in a basin, sprinkle with an appropriate amount of salt, cumin powder, chili powder, pepper noodles, and mix evenly. You can also sprinkle some green onions to make it more fragrant!

A casual snack that is particularly easy to learn is ready! The pepper is spicy. One bite down, crunchy, full of fragrance, like friends hurry up and collect it!

Tips:

1. Pound the leftover rice with a rolling pin a few times, which can increase its adhesion to the flour, facilitate kneading, and the taste will be better.

2. Before rolling the rice balls on the cutting board, brush a thin layer of oil on the cutting board, so that the cutting board will not stick to the cutting board.

3. The oil temperature of the frying pan should be controlled at about 6 percent, fry slowly over medium and low heat in the pot, fry until golden and thick, heat the oil temperature, fry back to the pot twice, fry on high heat for 30 seconds, and the pot will be more crispy.