Purple Sweet Potato Rice Cake Chips

Name: Purple Sweet Potato Rice Cake Chips
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: Some Wonton wrapper; A pack Rice cake; A pack The Forest of Autumn Purple Potato Puree; 20g White sesame; 1 egg; Some Vegetable oil

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Many people are afraid of making breakfast. In their hearts, breakfast seems to be synonymous with "getting up early and greedy for darkness". In fact, for those who eat breakfast at home every day, it’s easier to make breakfast than to buy breakfast.

For breakfast, every mother has her own set of time-saving methods. Like me, I like to use a variety of semi-processed ingredients such as dumpling wrappers and wonton wrappers, matched with different fillings, and use different cooking methods to make changes. I have a variety of breakfasts that my family loves to eat.

The breakfast I brought to you today is soft and delicious. The outside is charred and tender on the inside. The taste is particularly rich. It is crunchy and crunchy. My son loves it.
There are many ways to eat wonton wrappers besides wrapping wontons. Today, we will introduce a delicious combination of rice cakes and wonton wrappers-"crispy rice cakes". This dish was originally taught by my mother on TV, but the original version was only fried dumplings wrapped in rice cakes. After tasting it, I always felt a little tasteless. After my improvement, I added red bean paste and wrapped it in sesame seeds. "Local version" "The crispy rice cake was born. They are all ready-made ingredients, the method is very simple, soft and crispy, it is very good for breakfast or as a snack.

Ingredients

Some Wonton Wrapper
A pack Rice Cake
A pack The Forest Of Autumn Purple Potato Puree
20g White Sesame
1 Egg
Some Vegetable Oil

Purple Sweet Potato Rice Cake Chips

1. The ingredients are ready.

Purple Sweet Potato Rice Cake Chips recipe

2. Unfold the wonton wrapper, stack three sheets, and gently roll it with a rolling pin to thin the wrapper.

3. Take a piece of wonton wrapper, use a spoon to scoop a spoonful of red bean filling in the middle of the wonton wrapper, and gently smooth it with the back of the spoon.

4. Gently cover a piece of rice cake on the red bean paste.

5. Spread a thin layer of red bean paste

6. Fold up a corner as shown

7. Fold the two corners on both sides again to wrap the filling.

8. Dip a little water on the seal to bond the last piece together.

9. All done, close the mouth and press down until the shape is finalized.

10. Brush a layer of egg liquid on the surface, and brush the egg liquid on the side with no joints.

11. Put a bowl with white sesame seeds, put the wrapped red bean fruit in the white sesame seeds and roll them, so that the white sesame seeds are dipped all around.

12. All the fruits are ready, and the excess sesame seeds are slightly shaken off.

13. Put the rice cakes at 50% of the oil temperature, and fry them until the surface is golden. The oil should be more. Make sure that the rice cakes will float in the oil pan before the rice cakes, otherwise the sesame seeds will be scattered and it will not be easy to be evenly heated. .

Tips:
I use the hot pot rice cakes bought in the supermarket. Small pieces of rice cakes are especially convenient to make. If it is the big rice cakes from Hunan, you need to change the knife slightly. Wonton wrappers are relatively thin and easy to fry, so be sure to pay attention to the heat. The top of the skin can be out of the pot as soon as it is colored.