How to make glutinous rice crispy rice crispy
Recently, glutinous rice crispy rice crispy rice has become a hot topic on the Internet because of its crispy and delicious characteristics. Many netizens share their making experience on social platforms. This article will combine the hot content of the past 10 days to give you a detailed analysis of how to make crispy glutinous rice crispy rice, and attach structured data for reference.
1. The key to making glutinous rice crispy rice
According to discussions among netizens and experiments by food bloggers, the crispness of glutinous rice crispy rice mainly depends on the following factors:
| Influencing factors | best parameters | Effect description |
|---|---|---|
| Glutinous rice soaking time | 4-6 hours | Fully absorbs water and can be easily fried |
| Oil temperature control | 160-180℃ | Avoid external stress and internal stress |
| Thickness | 3-5mm | Too thick and difficult to fry through |
| Repeat bombing | 30 seconds | Improve crispiness |
2. Detailed production steps
1.Material selection: Choose round-grain glutinous rice, wash and soak for more than 4 hours, drain the water, add 1% salt and mix well.
2.Steam: Steam with a steaming cloth for 15 minutes until medium cooked. The rice should remain in distinct grains.
3.finalize: Spread the glutinous rice on baking paper and press it into even thin slices with a rolling pin. It is recommended to use a round mold for cutting.
4.Initial drying: Bake in the oven at 60℃ for 1 hour, or dry in the sun until the surface is dry.
5.fried: Divided into two stages: - Initial frying: fry at 160℃ until floating (about 2 minutes) - Second frying: quick fry at 180℃ for 30 seconds
6.seasoning: Sprinkle seasonings immediately after taking the pot out of the pot (recommended ratio: 30% chili powder, 20% allspice, 10% salt, 40% sugar).
3. Analysis of Common Failure Causes
| Problem phenomenon | Possible reasons | solution |
|---|---|---|
| Not crispy enough | Insufficient oil temperature/not re-fried | Make sure the thermometer measures the temperature |
| Easy to soften | Storage environment is humid | Sealing and desiccant |
| Color is too dark | Oil temperature is too high | Switch to canola oil |
| Severe cracking | Unsoaked glutinous rice | Extend soaking time |
4. Recommended innovative practices
Based on recent popular innovations, here are three improved versions of glutinous rice crispy rice:
| Innovation type | Specific practices | heat index |
|---|---|---|
| cheese sandwich | Sandwich mozzarella cheese between two pieces of crispy rice | ★★★☆☆ |
| Purple sweet potato flavor | Mix glutinous rice and purple sweet potato puree 1:1 | ★★★★☆ |
| Air fryer version | 180℃ for 15 minutes, brush with oil halfway | ★★★★★ |
5. Saving skills
1. Cool completely before sealing. It is recommended to use food-grade desiccant. 2. Short-term storage: 3 days at room temperature (humidity <60%) 3. Long-term storage: frozen for 1 month. When reheating, bake in the oven at 150°C for 5 minutes to restore crispness.
Through the above methods and data analysis, I believe you will be able to make golden and crispy perfect glutinous rice crispy rice. Remember to pay attention to the two most critical factors of oil temperature control and uniform thickness when making!
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