Fried Zongzi

Name: Fried Zongzi
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 Zongzi; 100g Bread crumbs; 10ml Peanut oil; 25g White sugar

by sourcehe

4.8 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

2

After the Dragon Boat Festival, there will inevitably be leftover zongzi at home. Regardless of the salty or sweet dumplings, after the Dragon Boat Festival, there should be another stage for the dumplings, and they can no longer be wrapped in rice dumplings. Gorgeous turn around-fried zongzi, crispy on the outside, soft on the inside, can be used as dessert, afternoon tea. Small bites, elegant, healthy, new flavors. Deep-fried Zongzi Deep-fried Zongzi uses a second frying method, not only does not absorb oil, but also soft on the outside, delicious and healthier. "

Ingredients

Fried Zongzi

1. Take out the remaining rice dumplings and thaw; PS: Choose the original or sweet taste for the rice dumplings

2. Zongzi is Bodhi, Zongye;

3. Cut the rice dumplings into irregular pieces, sprinkle with sugar, and coat them evenly. PS: Cut at will according to the shape of zongzi.

4. Cut the zongzi cubes, sprinkle with white sugar, pour the bread crumbs and coat evenly; PS: If it is not sticky, you can cut the zongzi cubes and add the following.

5. Pour appropriate amount of peanut oil into the pot, the oil temperature is about 160 degrees, and put in the wrapped dumplings;

6. Fry until the surface is crispy and yellow; PS: It can be fried twice, without oil absorption, and the outside is crispy and the inside is soft.

7. Use absorbent paper to soak up the excess oil,

Tips:
1. Choose the original flavor or sweet flavor for rice dumplings;
2. If the zongzi does not stick to white sugar and bread crumbs, you can add the following zongzi;
3. It can be deep-fried twice.