Fried Rice Cakes“炸灌肠”（zhá guàn cháng）.
Immersed in the golden world of fried rice cakes, it feels like being in a culinary paradise. These crispy on the outside and tender on the inside sausages emit an enticing aroma, making the taste buds eager to indulge. With a gentle bite, the crispy exterior instantly shatters, releasing a hot, juicy, and flavorful meaty goodness. In that moment, the soul seems to soar along with the flavors of the food, freely wandering in the world of deliciousness. Each bite is a delight, and every chew is a feast for the senses. Within the tender meat, one can feel the craftsmanship and sincere love for ingredients from the chefs. They skillfully combine the delicate texture of the rice cakes with the delicious meat juices, creating an experience that captivates and lingers on the palate.
Comprehensive rating:
| PREP TIME | COOK TIME | VARIETY | MOUTHFEEL | LEVEL |
| 2 min | 35 min | 4 | crispy 、delicious | Moderate |
Ingredients for Fried Rice Cakes:
| Corn starch | 200g |
| sweet potato starch | 200g |
| Garlic | 10g |
| Salt | 3g |
Steps:
1.Prepare a pot and add 200 grams of cornstarch. Then add an appropriate amount of water and stir until it forms a paste. Make sure the mixture is smooth without any lumps. Next, adjust the heat to low and pour the starch paste into the pot. Use a wooden or silicone spatula to gently stir, ensuring that the starch fully dissolves in the water and no clumps remain. As the mixture heats up, the starch paste will quickly become thicker. Continuously and gently stir to prevent scorching or clumping at the bottom. Keep heating the starch paste until it forms a thick, sticky dough. You can use chopsticks or a spoon to scoop some starch paste—if it forms a dense and cohesive ball, it’s cooked. Once the starch paste turns into a sticky dough, turn off the heat. Remove the pot from the stove and let it cool for a while until the dough solidifies.
2.Add 200 grams of sweet potato starch to the cooled dough. Use a spoon or your fingers to gently mix the sweet potato starch evenly with the dough. Continue stirring until the sweet potato starch is thoroughly combined with the dough. Make sure no dry or wet patches remain at the bottom or on the surface of the bowl. Next, knead the mixture with both hands until it forms a smooth dough. Use the palm and fingers to evenly knead and press, allowing the sweet potato starch to fully integrate with the other ingredients. Continue kneading and pressing until the dough becomes soft, smooth, and elastic. Finally, shape the kneaded dough into a rectangular block. Use your hands to flatten and shape it correctly. Ensure that all edges are relatively straight for easier cutting and usage.
3.Place the kneaded dough into a steamer, cover with a lid, and steam over high heat for 30minutes. Start counting the time as soon as the water starts boiling and ensure that no steam escapes from the steamer. While waiting for the dough to steam, prepare a bowl and peel garlic cloves, then press them into a paste. You can use the back of a knife or a garlic press to crush the garlic into fine paste-like consistency. Add salt and an appropriate amount of water to the garlic paste, and thoroughly mix with a spoon or chopsticks until the salt is fully dissolved and the garlic is well combined with the seasoning liquid. Once the steamed dough is done, take it out and let it cool on a flat surface. This will prevent burns and allow the dough to become firmer. When the dough has completely cooled, use a knife to cut it into slices that are thicker on one side and thinner on the other. The cutting method can be adjusted according to personal preference, but ensure that the slices are even and balanced. Next, pour the prepared garlic sauce into a small bowl to use as a dipping sauce for the fried rice cakes. Stir the sauce well to evenly blend the salt and seasonings.
4.Prepare a skillet or deep fryer and add an adequate amount of cooking oil. Adjust the heat to medium-high and wait for the oil to heat up, which usually takes about 5 minutes. Place the sliced rice cakes into the hot oil. Make sure there is enough oil to fully submerge the rice cakes. Gently flip the rice cakes with a spatula or chopsticks to ensure even heating. After frying for about a minute, flip the rice cakes to ensure both sides turn golden brown and crispy. Continue frying until both sides are golden brown and crispy. The frying time may vary depending on the temperature of the oil and the thickness of the rice cakes, so be attentive to avoid over-frying. Use a spatula or long chopsticks to remove the fried rice cakes and place them on paper towels or a draining rack to remove excess oil. Prepare the garlic sauce and serve it with the fried rice cakes. You can dip the fried rice cakes into the garlic sauce to enhance the flavor and texture.
Tips:
1.Temperature control: Ensure that the oil temperature is moderate. Excessively high temperatures can cause the outer layer to burn while the interior remains undercooked. It is recommended to maintain the oil temperature between 170-180 degrees Celsius.
2.Slicing technique: If you want the slices to have a variation in thickness, you can slice the rice cakes at a slight angle to achieve different thicknesses.
Frying rice cakes brings endless satisfaction and happiness. It is not just a delicacy, but also a companion to the soul. With every bite, one can feel the dedication and effort of the chefs. And I believe that as long as we approach life with passion and love, whether it’s in food or other aspects, we can find the beauty and contentment that accompanies it. Keep this sense of joy in your heart and infuse it into all aspects of life, integrating the fulfillment that comes from fried rice cakes.Let gastronomy become a harbor for the soul, guiding us on a journey to seek happiness and fulfillment. May each tasting experience bring us joy and happiness, allowing us to forever be immersed in a world of deliciousness.