Glazed Rice Crust (with Recipe)

Flavor: Slightly Spicy; Technique: Skillful; Time: Half an hour; Difficulty: Ordinary.

Glazed Rice Crust (with Recipe) Cooking Steps

Heat up the oil in a pan and pour the excess oil into a bowl.

Evenly sprinkle the leftover rice in the pan and slowly heat it until it solidifies. Use a spatula to press the rice flat into a circular disk.

Pour enough oil into the pan twice and fry the rice crust over low heat. When pouring the oil for the first time, use a spoon to pour it over the rice crust so that the oil can seep into the crust and solidify it. This helps to shape the crust.

Pour enough oil into the pan again and use a spoon to pour it over the rice crust to ensure that the entire crust is evenly fried.

Fry until both sides are golden and crispy, then remove and place on a plate. It can also be cut into small pieces and served as a snack.

Add a little starch to the minced meat and mix well. Cut the scallion and ginger into small pieces, dice the shiitake mushroom, red chili pepper, and carrot, and clean the peas. Prepare all the ingredients.

Heat up the oil in the pan, add scallion, ginger, and Sichuan pepper to stir-fry until fragrant, then add the minced meat and stir-fry with soy sauce.

Then add peas, shiitake mushrooms, red chili pepper, carrot, soy sauce, and granulated sugar to continue stir-frying.

Add enough water and bring to a boil over high heat. Add a little salt, oyster sauce, and chicken essence to taste.

Finally, add water starch to thicken the sauce, stir-fry evenly, and turn off the heat.

If the rice crust has cooled down, it can be refried in the oil pan and placed on a plate. Pour all the thickened sauce over the rice crust. At this point, the rice crust will make a sizzling sound due to the high oil temperature.

A plate of crispy and fragrant glazed rice crust is ready. It is best to eat it while it is still hot. If it is soaked in the sauce for too long, the crust will lose its crispiness.