Crispy Rice Cake

Name: Crispy Rice Cake
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: Some Rice cake slices; Some Wonton wrapper; Some Vegetable oil; Some Red bean paste; Some Bread crumbs; 1 piece egg; Some Flour

by Tianshan Cocoa

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

It is said that rice cakes were passed from the capital city of Wu State (now Suzhou City, Jiangsu Province) during the Spring and Autumn Period and Warring States Period to all directions. There is a folk saying in Ningbo that "the year of the nian gao nian gao is high, and this year is even better than last year". In the past, people used rice cake printing plates to form "five blessings", "six treasures", "money", "ruyi" and other shapes and appearances, symbolizing "good luck" and "good luck"; some even made them into various shapes. Animal shapes, such as "Jade Rabbit", "White Goose" and other small animals, as long as you like any animal, you can make it into an animal in the 12 zodiac signs. In the past Spring Festival, rice cakes became an indispensable food. Especially popular in Jiangsu and Zhejiang. Every Spring Festival, people pay attention to eating rice cakes early on the first day of the New Year, which is the meaning of "years high".

There are many ways to eat wonton wrappers besides wrapping wontons. Today, Coco introduces a delicious combination of rice cakes and wonton wrappers, "Crispy Rice Cakes". This delicacy has a very good taste, the golden crispy fragrant is too delicious. It’s especially best to eat during the New Year. It’s great to serve as a small dessert. After my improvement, the bean paste and breadcrumbs are covered. It is very suitable for the breath of the Spring Festival. It is golden and golden, and the color is very grounded and the Spring Festival. Very harmonious, the "local version" crispy rice cake was born. The method is very simple, as a snack is very good, during the New Year, making this local version of "fried nian gao" will definitely make people shine. "It will be amazing to many foodies!"

Ingredients

Crispy Rice Cake

1. Main ingredients: appropriate amount of wonton wrappers, appropriate amount of rice cakes. Accessories: appropriate amount of vegetable oil, appropriate amount of bean paste, appropriate amount of bread crumbs, 1 egg

2. Spread the wonton wrapper you bought and roll it out slightly to make it thinner. Generally, the wonton wrapper nowadays is thinner, not thicker than the original one. Use a small spoon to dig a little red bean paste and put a little red bean paste on it. Don’t apply too much. It’s too much, the purpose is to stick the rice cake, so it has a sweet taste

3. Put a piece of rice cake, the size should not exceed two-thirds of the chaotic skin, so that it can be wrapped

4. Spread a thin layer of red bean paste, so it’s best to wrap

5. Fold a corner as shown in the picture, just fold it from one side

6. Fold the two corners on both sides again to wrap the stuffing

7. Dip a little red bean paste on the seal to stick it together. Such a large seal is particularly good and it is not easy to open.

8. After all of them are wrapped up according to these steps

9. Coat all the surfaces with a layer of egg liquid, and the side with no joints should also be coated with egg liquid, so that it can be easily covered with boiled bread crumbs

10. Then add it to the flour and wrap it evenly, then put it in the egg liquid and wrap it evenly

11. Then wrap the rice cake in the bread crumbs evenly, press it hard after it is covered with the bread crumbs, and pat it lightly, so that the bread crumbs can better stick to the rice cake.

12. Leave it for a while, so that the bread crumbs that should fall have fallen off and are ready to fry

13. Boil the oil to about 60% of the rice cake dough, then deep fry on medium heat and turn to low heat to deep fry slowly.

14. When the rice cakes are all floating, remove the oil and drain the oil. Sometimes, you can heat the oil to over 80 degrees on a high fire again. After the rice cakes are golden, remove the oil, and the rice cakes will become more golden and crispy.

Tips:
1. It is best to use salad oil or rapeseed oil, and slowly fry it out on a low fire to make it more fragrant
2. Remember that the rice cake should not be too big, so it can be wrapped well
3. The sweet bean paste is better to be covered with rice cakes, and it is better to wrap it, and it is not easy to burst when fried.
4. The egg liquid must be evenly dipped, so that it will stick to the bread crumbs
5. Dip the egg liquid first, then dip the flour, and then put it in the bread crumbs after the second dip. Don't make a mistake.