1. Put a little salt in the rice.
2. Add a little five spice powder.
3. Half spoon of shrimp powder can add freshness and calcium.
4. Put a little more cooking oil, evenly grasp it by hand, and put cooking oil to prevent it from sticking to the pot during the frying process.
5. Put a piece of preservative film on the chopping board, and put the rice on it.
6. Fold the plastic wrap in half, roll it several times with a rolling pin, until the rice is crushed for molding; roll the rice into a pancake shape, and refrigerate it for 30 minutes.
7. Take out the frozen rice cake and remove the fresh-keeping film. The frozen rice is not sticky and easy to form.
8. Cut the rice cake into even strips with a knife.
9. change the knife and cut it into small squares. It must be scattered and not overlapped. It is easy to adhere to each other.
10. Brush a little oil on the electric cake pan, or bake it in a pan or oven.
11. Put the cut pot into the electric cake pan.
12. Fry one side until golden, then turn over, and fry both sides until golden.