Crispy rice dumpling

1. Prepare quick frozen rice dumpling without thawing.

2. Prepare bread crumbs and pour them into a bowl.

3. Boil a pot of boiling water, add rice dumpling, push the anti sticking pan along the bottom of the pan with a leaky spoon, cover it, boil it, add a bowl of cold water, boil it until rice dumpling rises, boil it for about half a minute, and remove it.

4. Put the cooked rice dumpling into the bread crumb and roll it to cover the bread crumb.

5. Heat half a pot of oil to 160-170 ℃, and the temperature should not be too low.

6. Lower the rice dumpling wrapped with bread crumbs and fry it until it is crisp. Do not fry it for too long, or it will explode.

7. Boil brown sugar with 2 tablespoons of water until it forms a large bubble shape as shown in the picture, and make brown sugar syrup.

8. Try to practice setting the table: use a brush dipped in syrup to draw a wide straight line on the white plate, place two color rice dumpling in disorder, and then use syrup to squeeze the dots with varying sizes.

9. Finally, sieve the brown sugar powder. But I don't think the final step looks as good as I imagined, but the sieve is already on and I can't take it off. That's it.