Rice crisps and puffed rice

Rice crisps and puffed rice

　　The making of both rice crisps and puffed rice is not complicated. First, select high-quality glutinous rice, rinse it clean, steam it, and mix it with brown sugar. Choose a smooth tabletop, wash it, and apply oil to it. Spread the steamed rice on the tabletop and flatten it with the palm of your hand. When it is half-dried in the sun, scoop up the layer of rice, cut it into palm-sized thin slices, and dry them completely to make rice crisps. For puffed rice, the steamed rice is also dyed red to create a red-and-white pattern, without adding sugar. It is then poured into a bamboo hoop about the size of a teacup rim, “sanded” and shaken into a round shape, roasted, and sun-dried to finish. Once the rice crisps and puffed rice are dried, they can be fried in oil and eaten. These two snacks are essential festive foods for every household in Libo during the Lunar New Year. Although the production process is simple, they have a deliciously crispy, flaky, fragrant, and sweet taste. With the development of tourism, these snacks have made their way into the homes of people in Shanghai and the Guangdong–Guangxi region.