If there's still some cold rice left, spread it evenly in the air fryer.
What should I do when there's a bit of air left in the rice cooker? I just put it in the refrigerator and threw it away a few days later. But recently, at a convenience store, someone used the air fryer like a campfire. When making kimchi fried rice, it doesn't stir-fry. They spread the rice out wide on the bottom and just bake it straight away. The edges and bottom become crispy like rice crackers, while the inside stays moist. Since I didn't take the frying pan out, I don't have to clean the grease-stained gas stove. It's still hot in September, so that...
When there was only one air left in the rice cooker
How do you do it?
I just put it in the refrigerator and then
I threw it away a few days later.
But a while ago at a convenience store
They used the air fryer like a fireplace.
When making kimchi fried rice, it doesn't stir-fry.
Spread the rice wide on the floor
I will bake it as it is.
The edges and the bottom become crispy like rice crackers.
The inside stays moist.
Because I didn't take out the frying pan
Oil splash gas drainage
There's nothing to clean either.
It's September, but it's still hot.
That was the best thing.
You just need to memorize one official thing first.
Spread the rice thinly at 1 cm thickness
180 degrees 8 minutes
Take it out and add toppings
170 degrees 6~7 minutes
With this one
All seven of the following are shown.
Please make the rice cold rice.
The freshly cooked rice is very moist.
If you mix the marinade, it gets sticky.
Cold rice loses moisture
The floor feels crispy when it's baked.
If the rice is too hard
Just microwave it for 15 seconds.
If you keep it running for a long time, moisture will regenerate again.
It doesn't get crispy.
The courage should be low and wide.
If you put it in a deep bowl
Just dry the top part
The bottom stays wet.
Spread 1 tablespoon of edible oil thinly inside the container
After eating the rice
Please gradually surround the surface with 2 small strokes.
This oil makes the noodles crispy.
1. Nuroongi kimchi fried rice
Cut the cooked kimchi into small pieces with a knife.
Also cut the bacon into small pieces
Mix it with cold rice.
Spread it wide by 1 cm and rotate it 180 degrees for 8 minutes.
Press the center with a spoon to make a space and
Crack 1~2 eggs in.
Nouranji stabs it with a fork a few times.
It bursts while cooking without being cooked
It bounces all around
Sprinkle half a cup of pizza cheese around
6~7 minutes at 170 degrees
Take it out and wait for 2 minutes
Just sprinkle the sesame seeds and that's it.
If you blow it right away, the bottom won't fall down.
It's a time that freezes for two minutes.
2. Spam mayo rice
I don't mix any seasoning with the rice.
Sprinkle only the sliced spam on top
180 degrees 8 minutes
Put the egg on and bake at 170 degrees for 6~7 minutes.
Take it out and make mayonnaise zigzag
Because the spam salty taste goes down to the rice
You don't have to put soy sauce in it.
3. Tuna kimchi rice
In kimchi fried rice
You put tuna in the bacon place.
Please squeeze out the oil from the tuna and add it.
If there is leftover oil
While cooking, that oil spread out
The rice gets mushy.
Just sieve it through a sieve and press it with a spoon to squeeze out.
4. Cheese egg rice
Because there is no kimchi
The children eat well.
Add two pinch of salt to the rice, and mix in only half a tablespoon of sesame oil.
180 degrees 8 minutes
Put eggs and cheese on top
170 degrees 6~7 minutes
If you sprinkle a little ketchup on it
It tastes like omurice.
5. Curry rice
If there is leftover curry, this is the fastest.
Mix curry into the rice and spread it out.
180 degrees 8 minutes
Put the cheese on top and bake at 170 degrees for 6~7 minutes.
Curry is very moist
Please spread it a little thinner than usual.
If it's thick, the middle won't harden.
6. Smoked salmon butter rice
Mix one piece of butter into the rice and spread it out.
180 degrees 8 minutes
Put peeled mackerel on top
Only 170 degrees and 5 minutes
If you cook the squid for a long time
It gets mushy and only leaves a salty taste.
Hold it shorter than other things.
7. Bulgogi rice bowl meal
The leftover bulgogi or pork ribs
Cut it into small pieces and mix it with the rice.
Since there is already the seasoning
I don't prepare it separately.
180 degrees for 8 minutes, put the egg on top, 170 degrees for 6~7 minutes
If the meat marinade is very moist
Press it once with a kitchen towel and put it in.
8. Just plain rice cake
This is just rice without toppings.
Put a paper towel on the basket
While wiping a little water off my hands
Spread it as thin as possible.
I have to wet the rice so that the rice grains don't stick to my hands.
If the thickness is uneven
The thin side is ridden
The thicker side doesn't cook as well.
Please press carefully on the back of the spatula.
20 minutes at 190 degrees
Turn it over and rotate it 170 degrees for 10 minutes.
This is different in temperature from the seven ones above.
Because I have to completely dry off the moisture
Go higher and longer
When you pour hot water, it turns into soup.
Just leave it and it becomes a snack.
Storage is like this
Grilled rice dishes
Because eggs and cheese are included
It's good to eat it within that day.
When it cools down, the crispy noodles become soggy again.
Only rice is an exception.
After completely cooling down
If you put it in an airtight container
It will take three days at room temperature.
If you put it without being cold
It's foggy inside
It gets damp in just one day.
The power of each machine is different.
When you first do it, try opening it once every 8 minutes.
Adjust while looking at the color
Our house is a bit too hot at 190 degrees.
I write it at 180 degrees down.
That one air left ambiguously in the rice cooker
What would you like to do today?
#AirfryerFood #NungjiKimchiFriedRice #ColdRiceDish #KimchiFriedRice #AirfryerNungji #SimpleDinnerMenu #DinnerMenuRecommendation #DIYCooking #HomeFoodInstagram #Today'sHomeFood #LunchMenu #RefrigeratorCleaning