Sesame crispy rice

1

Put warm (not too hot, it will burn your paws) rice into a transparent film, pull up the surrounding edges to form a bag shape, and rub the rice with your hands. The rice is too cold and hard, otherwise it will not be easy to form into lumps and become sticky. If it is leftovers, warm it first;

2

Add fried black sesame seeds and stir well;

3

Brush a thin layer of oil on the chopping board to avoid sticking to the bottom, pull a ball of rice and cover it with the transparent film you just used

4

Press into thin slices with a straight cylindrical face stick, about 2-3 mm thick;

5

Use cookies to mold shape, rub the scraps into a ball and then press them into slices, and then press them into shapes. You can also cut them out with a knife. This will reduce the amount of scraps and make the operation faster;

6

Open the oil pan, over medium to medium heat, and fry when the oil is 40% hot until golden brown.

First, the rice should not be too hard and lose its stickiness, nor should it be too soft, like mud that cannot be supported on the wall and cannot be formed. If it is rice overnight, it should be warmed first and then ground; second, it can also be used with white sesame seeds, but it cannot be fully highlighted. The impression of sesame seeds is not enough. 3. Let it cool after cooking. When you can't finish it, use a dense container to avoid moisture.