I remember when I was in Puning, I basically ate rice dumplings for breakfast every day, beef sausage, fresh shrimp sausage, pork liver sausage, lean meat sausage... My favorite is a flour skin, beaten with an egg, added with shredded pork, diced radish, shredded mushrooms, bean sprouts or diced bamboo shoots, and then poured with a layer of sesame paste and stewed soup on top. It is smooth and slightly tough. The taste is really nostalgic.
Although we don't have a special rice flour machine at home, nor do we buy a special rice flour powder, we can still make comparable raw rice paste rice flour. Due to the rudimentary tools, I made the simplest vegetarian sausage. Saigon is that there is nothing wrapped in it.
Zhai Chang
By FayDavis
Recipe Recommendations
- tapioca starch a little
- qingshui a little
- onion a little
- salt a little
- Very fresh. a little
- chicken powder a little
- sesame oil a little
Steps for Zhai Chang
1
Wash the old rice and soak it in clear water at 1: 1.5 for 5 to 6 hours.
2
Beat it into rice paste. Make sure you beat it very delicately and without any impurities.
3
Prepare a little tapioca starch.
4
Mix well with water 1:2.
5
Pour into a spoon and cook over low heat.
6
Then pour into the ground raw rice slurry. The ratio of cooked flour pulp to raw rice pulp is 1:5.
7
Stir well.
8
Boil water in the pan.
9
Prepare a shallow plate and apply a thin layer of oil.
10
Pour in a layer of mixed and stirred rice paste, and remember to stir it to prevent the paste from settling.
11
Carefully place it in a boiling water pot. After a minute or two, the rice paste becomes ripe, the color turns white and a little transparent.
12
Remove the plate and place it in cold water to cool for a while.
13
Take a shovel and slowly shovel it from one side to the other. The rice skins will crumple and stick together while shoveling.
14
Remove and place on a plate.
15
After you are done, remove the head and tail, and take a plate that is about the same length.
16
Break an egg without filtering.
17
Preheat pan.
18
Spread it into egg skins.
19
Remove and divide into several slices.
20
Roll it up for later use.
21
Put clear water into the pan, add a little salt, delicious flavor, chicken powder, sesame oil, and use water starch to make a thin sauce.
22
Place the egg skin on the rice flour, drizzle with the cooked sauce, sprinkle with chives, and garnish with fruits and vegetables available at home. I use watermelon.Zhai Chang Make Tips
1: When making rice roll skins, scoop more dough and thinner dough. 2: If you add less powder and more water, the rice flour skin will be tender, but if you add too much, you will not be able to make it, so you need to test it a few more times to gain experience. I'm not very good at it yet. If I have a better ratio, I will come back and discuss it with you.