Crunchy nurungji snack
The flaw of barley rice is that it changes color quickly even after cooking rice in the morning and evening. Barley is good for your health, so you put it in little by little and make rice, but it was different from when you cooked rice with only white rice. If the color changes, it's kind of weird. Try making nurungji in this nurungji. You can make it a bit yellow and then boil it and eat it as nurungji porridge. It's good to fry it in oil and make snacks, right?
6 serving
Within 60 minutes
마이드림
Ingredients
  • barley rice
    1bowl
  • Cooking oil
    suitably
  • Sugar powder
    little
  • cinnamon powder
    little
Cooking Steps
STEP 1/10
I heated the cold barley rice in the refrigerator slightly in the microwave and pressed it tightly into the nurungji pan.It will be easier to put in a nurungji pan if you heat it a little bit warmer than cold rice.It's my first time making it, so I put it in a lot, but next time, I'll put a little bit of rice like I'm putting it on thinly. It's okay when you boil it, but when you fry it like me, if the nurungji is thick, it gets too hard after frying it.
STEP 2/10
Close the lid of the multi-cooker and press it tightly and leave it for about 20 minutes, and it's crispy nurungji. If you keep it for a long time, it will burn and become more yellowish, right? Rather than keeping cold rice in the refrigerator for a long time, you can keep it longer if you make nurungji like this and store it so that it doesn't get wet. You can pour water into a pot and boil it with nurungji to make nurungji porridge later.
STEP 3/10
If you make nurungji quickly, it's warm and soft. I cut it into a heart shape with scissors. If you cut it in a hard state later, the shape will not come out pretty and break into irregular shapes.
STEP 4/10
You can leave it in a plastic bag after cooling it down.
STEP 5/10
I tried fried nurungji that my mother made me a long time ago.After raising the temperature of the oil moderately so that it wasn't too high, I put in a few nurungji and started frying.
STEP 6/10
Be careful not to fry until the color is too thick. When it's a bit golden, the heat remains so hot that the color gets darker even after you take it out.
STEP 7/10
After removing the oil from the kitchen towel and letting the steam go away
STEP 8/10
Put sugar powder and cinnamon powder in a plastic bag
STEP 9/10
Mix sugar powder and cinnamon powder well to coat the nurungji. (Sugar powder can be ground in a cup-type blender in an instant. It's good to make and use little by little whenever you need it's good to use it. If you make it in advance, moisture enters and hardens.)
STEP 10/10
A sweet nurungji snack with a subtle cinnamon scent is complete. Nurungji cookies are crispy and a little hard, so those with weak teeth should be careful. Next time, I'm going to cut it into the size of my nails with scissors and fry it. I'll put it in my mouth. savory and crispy nurungji cookies. If you make it yourself, the kids will like it more, right?
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