虾皮锅巴

2024-07-19 02:59:14 1518

虾皮锅巴
锅巴是我小时候最喜欢吃的零食,酥香脆爽,淡淡的米香,越嚼越香。今天用的大米是金龙鱼小鲜米,软香,粒粒分明,加虾皮、芝麻做的锅巴,鲜香酥脆,特别美味。金龙鱼小鲜米,纯正的五常稻花香,口感香软弹滑。“小蛮腰”罐装,非常可爱,每罐300克,一次锅巴一罐非常方便。五鲜标准——鲜谷、鲜存、鲜碾、鲜 装,鲜吃入手。

Details of ingredients

  • 米饭1碗
  • 芝麻10克
  • 虾皮30克
  • 葱白30克
  • 3ml
  • 1克

Technique

  • 难度中级
  • 工艺烘焙
  • 口味鱼香
  • 时间十分钟

Steps to make 虾皮锅巴

  • 1.食材:金龙鱼小鲜米、虾皮、白芝麻、葱白、花生油、盐、五香粉。
  • 2.金龙鱼小鲜米倒入淘米盆,用清洗清洗二遍。开罐之后能闻到阵阵大米的清香,粒粒饱满,自然的光泽。
  • 3.洗净的小鲜米,倒入电饭锅,加适量的水,煮饭键,约25分钟。
  • 4.米饭煮熟时候,焖10分钟左右,开盖,用饭勺松散。米饭飘香,粒粒分明,软香可口。
  • 5.平底锅烧热,倒入少许油,煸炒香虾皮。然后把锅清洗干净,炒熟芝麻。
  • 6.米饭装在一个大盘子里,把虾皮、芝麻、葱白、花生油、盐、五香粉,搅拌均匀。
  • 7.倒入保鲜袋,用擀面杖擀薄。一罐小鲜米煮的米饭,分了3个保鲜袋。
  • 8.烤盘垫上硅油纸,把保鲜袋用剪刀剪开,擀薄的米饭放入烤盘。
  • 9.烤箱预热,170度,上下火,20分钟。
  • 10.烤好的锅巴,放凉,酥香可口,用手轻轻一掰,就可以断开。
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