Rice chips sushi cooking method. Cooking recipes with step by step photos
Ingredients:
100 grams of dry starchy rice
400 ml water
salt, pepper to taste
vegetable oil for frying
Complexity of preparation: *
Cooking time: 45 min + 2 hours each for drying
Calorie content in 50 gr: 346 kcal
Rice chips are a very popular product in the countries of Southeast Asia, almost at every step you can find such an appetizer; bags with these chips hang from street vendors in the form of garlands. Many different flavors and aromas can be obtained by adding to these chips various additives... It's pretty easy to make a snack like this at home, just be patient to slowly dry the rice leaves. From the specified amount, 4 standard sheets for the oven of dry chips turned out, and in the title photo this amount is from 1/2 of a sheet.
Such a delicacy will appeal not only to adults, but also to children who like to crunch something, and ordinary chips are quite harmful.
1. Prepare all foods. Rinse the rice in plain water until "clean water". Pour rice into a saucepan with a thick bottom and pour 400 ml of cold water over it.
2. Put rice on fire and bring to a boil over maximum heat. After boiling, reduce the heat to minimum and cook the rice until boiling, for 30-40 minutes.
3. Grind the finished rice with a blender into a homogeneous mixture. Put the rice mixture on a silicone mat and evenly distribute it 1-1.5 mm thick.
4. Put the baking sheet in the oven at 80 degrees and dry with the door ajar for 1.5-2 hours. When the rice mixture starts to peel off the silicone mat and is dry, reach for it. On the one hand, the rice leaf will be dull, and on the other hand it will be glossy, do the same with the remaining dough.
5. Break the rice leaf into random pieces. Heat the vegetable a little to a temperature of 180-190 degrees, if it is hotter, the chips will immediately burn and you may not have time to pull them out. For convenience, it is best to use tongs, they are easiest to pick up ready-made chips from the oil. Dip the chips one by one into the heated oil, they literally become bright white and airy in half a second, and in the second half they can already burn.
Crispy brittle chips with a variety of fillings are adored by adults and children. Rice and wheat dough whole grain flour which are mixed in equal proportions, easy to roll out to transparent fineness.
Inclusions in the form of small grains of sesame seeds will appeal to many. A heap of fragile slices of different sizes and shapes looks much more interesting than the same, standard, like soldiers, circles.
When placing blanks in the oven, you need to remember that they are only dried, not baked. The finished snack is served with thick sauces dip. A plate of crispy crisps and a glass of cold beer make the perfect duet.
Ingredients
- water - 60 ml
- vegetable oil - 1 tbsp. l.
- rice flour - 60 g
- wheat flour - 60 g
- salt - 0.25 tsp
- sesame seeds - 2 tbsp. l.
- baking powder - 0.5 tsp.
Preparation
1. Take wheat (whole grain) and rice flour in equal amounts. At home, rice flour can be obtained from rice grains by passing them through a coffee grinder or blender. Pour both flours into a strainer and sift into a suitable mixing bowl. Stir with a whisk.
2. Add sesame seeds, salt and baking powder to the flour mass. You can also add additional spices or dried herbs. Stir.
3. Make a small indentation in the center of the flour mass. Pour oil and water in there room temperature... Stir with a spoon.
4. Place on a board and knead with your hands until a homogeneous dense dough is formed that does not stick to your hands. Cover with cling film and refrigerate for an hour.
5. To make it convenient to work, divide the dough into two parts and work with each separately. Dust the board with flour and roll the dough into a very thin layer, almost transparent. Take a glass or cookie cutter and cut a round piece to the desired diameter.
Airy, crispy, smelling of the sea. They look like both shrimp chips and popcorn. And they do not at all look like their potato counterparts ... I clinked at this recipe for a couple of years and then finished it. And all because there were stocks of shrimp chips, well, which are served in the form of translucent blanks, and foamed in hot oil ... But the day has come. And so straight away, I immediately decided that it would be well-seasoned black rice chips with a light aroma of the sea, but the fact that they have two stages of preparation (long-tedious first and rapid second) suited me perfectly. So…
Here's what I used:
- carnaroli rice (any starchy rice will do) - 125 g,
- water - 600 g,
- salt - 1.5%,
- black pepper - 0.3%
- cuttlefish ink - 4 g
Step one... Cook rice in water with salt and pepper. Boil it up as much as possible. Twice as long as risotto, i.e. minutes 30-40. And add ink to the almost finished "porridge". Use a blender to turn boiled rice into homogeneous mass(beat for 5-7 minutes), adding a little more water if necessary to get the consistency of liquid sour cream.
Step two... Pour 3-4 tablespoons of the mixture onto a silicone mat and smooth it with a spatula to a thickness of 1-1.5 mm ... The slight graininess in the photo is due to my haste and the fact that this is the very last batch with "rice cake" ...
Step three... Dry in any way. I used the oven for 2 hours at 60C until I got this huge chip bubble. Matt on one side and glossy on the other ...
This amount of mixture was enough for me 7 trays and this is sooo much! This mountain of poufs in the photo with ½ a baking sheet ...
Step four... Break the workpiece into small or medium or large pieces. Heat any odorless refined oil to 190-195C! It is important! For at a lower T, the chip blanks will not form into fluffy puffs, but at a higher T, they will burn with the oil. Cook until completely swollen, immediately take out with tweezers and transfer to 5-6 layers of paper towels ... My puff chips, enriched with the taste of seafood, were formed in a second, well, a maximum of two. It is a pity that I forgot to take a picture of the beautiful pieces of the blank, but only the most substandard and different-sized fragments from the edges of the latest batch ...
What is pleasant is that the "beauty" of the workpiece does not at all affect its foaming in oil, and even more so on the pleasure obtained from the crunchy miracle. It's just that at the exit there are slightly denser puffs, and there are completely weightless cloud chips, because it is quite difficult to perfectly evenly distribute the rice layer over a large baking sheet. However, confectioners can argue with me ...))
Anyone who has dabbled in horrible junk food after school will certainly know about the rice chips that were littered with all the counters a decade ago. These chips were huge, melted in your mouth, tingling unpleasantly on your tongue, and hitting your receptors with the chemical flavors of cheese, mushroom, or bacon. Then I was weakly interested in the secret of making a snack, which I ate on the sly from my parents, perhaps I would not even have remembered this fact from my biography, had I not been alone with a pack of rice paper. I don’t know what prompted me to deep-fry it, but now it doesn’t matter, the main thing is that the output is a cool analogue of those same rice chips, although now they are denser and without flavorings. It was decided to adapt them for the preparation of an appetizer dedicated to the upcoming holidays.
Chop finely first Bell pepper, onion and avocado. Sprinkle with a little lime juice on the sliced avocado. It is important that only the avocado should be seasoned, otherwise the vegetables will juice up and the chips will fall apart.
Now what sauce New Year without smear. There are no subtleties here either: mixed all the ingredients together, added hot pepper taste.
But the fun part is the chips. 4 sheets of rice paper is enough for your head. Cut each of the sheets into 8 pieces. Cut smoothly with the base of the scissors, otherwise the sheets will crack. Toss triangles of rice paper into hot oil for 1 to 2 seconds, then transfer to a mountain of napkins.
Put the salad on top of the rice chips, drip half a teaspoon of the sauce on top, put some greens or sprouts, sprinkle everything with peanut pieces.
I say right away that this is not an Olivier salad, it is better not to leave the tartlets until the next evening, but to eat in the first couple of hours, so that the chips remain as crispy as possible.
Disassembled spring rolls
Ingredients:
For chips:
rice paper - 4 sheets;
vegetable oil.
For the salad:
peeled shrimp - 200 g;
purple onion - 1/2 pc.;
avocado - 1/2 pc.;
bell pepper - 1/2 pc.;
lime juice - 1 tsp.
For the sauce:
mayonnaise - 1/2 tbsp.;
paprika - 1/2 tsp;
honey - 1 tbsp. spoon;
chili pepper flakes - 1/2 tsp;
lime juice to taste.
For filing:
a handful of peanuts;
greens / sprouts;
slices of lime.
Preparation
1. Chop vegetables finely. Sprinkle the avocado with lime juice and mix all the salad ingredients together.
2. Separately combine the sauce ingredients.
3. Warm up about a centimeter vegetable oil... Divide the rice paper into 8 pieces. Fry the chips for 1-2 seconds, then transfer to paper towels to absorb excess fat.
4. Place the salad in the rice chips, top with half a teaspoon of the sauce, and top with the greens and chopped peanuts. Serve with lime wedges.
Deconstructed spring rolls
Ingredients:
Chips:
rice paper - 4 sheets;
vegetable oil.
Salad:
peeled shrimps - 200 g;
1/2 purple onion;
1/2 avocado;
1/2 bell pepper;
lime juice - 1 tsp.
Sauce:
mayo - 1/2 cup;
paprika - 1/2 tsp;
honey - 1 tbsp;
chili flakes - to taste;
lime juice - to taste.
For serving:
a handful of peanuts;
greens / sprouts;
lime wedges.
Directions
1. Chop vegetables finely. Pour some lime juice over avocado and mix all salad ingredients together.
2. Mix ingredients for the sauce.
3. Heat about 1 cm of vegetable oil. Cut rice paper into 8 pieces. Fry chips for 1-2 second and then transfer them onto paper towels to absorb excess grease.
4. Put the salad onto the rice chips, pour half a tsp of the sauce over. Add greens and chopped peanuts. Serve with lime wedges.