藜麦饭焦饼Quinoa scorched Rice Cake

Directions

没吃完的藜麦饭，通常都会用来做点小零嘴。原来加了海苔豆松的饭焦饼最好吃，虽说是饭焦饼，但却一点也不油焦，经过高温烘烤的，只有香酥爽脆。

Step 1

将所有的材料，混合拌均匀，备用。Mixes all ingredients well.

Step 2

将混合米饭放入zip袋内，用手掌稍微压均匀。Put mixtures into zip bag and press with palm evenly.

Step 3

用杆面棍杆至均匀厚度，放进雪柜内，冷藏4个小时或过夜。Use pin roll press rice mixture into even thickness; and then keep in fridge for 4 hours or overnight.

Step 4

取出冷藏米饭，切割成小片，备用。Cut chilled rice mixture into small pieces.

Step 5

放入气炸锅(或烤箱)，以200°C高温，翻转2面各炸15分钟至酥脆，即可取出，待凉后享用。Deep fry in air fryer at 200°C for 15 minutes on each side; Serve after cooling down.