Stir-fried Rice Puffs

Name: Stir-fried Rice Puffs
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A Ham sausage; 250g Mipi; 2 egg; A handful spinach; 1 spoon Pickled peppers; 1 spoon Wang Zhihe fermented bean curd juice; 3 pcs Dried chili; 4 cloves garlic; Some Rapeseed oil; Some Soy sauce

by Achen Qingcheng

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Mipi, children in the south may rarely hear about it, but in the north, especially in places such as Shaanxi, Shanxi and Henan, mipi is a common street snack. Whether in a street alley or in a night market, you often see improved tricycles. Above the car is a small glass compartment with a roof. It is sealed on three sides and opened on one side. All the ingredients and seasonings are placed in the transparent glass compartment. Just stand on the side of the opening to operate, the entire food preparation is transparent and visible, and it can isolate dust and clean. Red paper-cut dishes are pasted on the glass of the tricycle, such as rice noodles, noodles, dandan noodles, etc... The production method can be cold or fried. Rice skin is a kind of pasta made from rice as the main raw material through a series of steaming processes. The most famous rice skin is undoubtedly the rice skin in Qin Town, Xi'an, Shaanxi. Qinzhen rice skin has a long history, and its distinguishing characteristics are "gluten, soft, thin, and thin". The preparation methods of its rice skin, sauce and chili oil are very elegant. In addition, there are Hanzhong Liangpi, Hanzhong Hot Mipi, Baoji Roll Noodle, Xi'an Noodle and so on. Compared to cold rice skins, I prefer fried rice skins.
It’s hard to solve one’s lunch. I’m tired of eating outside, but I can’t finish cooking by myself. I flip through the refrigerator and there is a bag of rice crusts. Then make a quick fried rice crust. It’s simple, tasty, full and nutritious. 😀

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Stir-fried Rice Puffs

1. Wash dried chili and cut into small pieces, peel the garlic and cut into garlic slices

2. The ham sausage is peeled and cut into slices. There is only one chicken sausage at home. Here you can replace it with other ham sausage or shredded pork, which tastes better.

3. The gluten comes from the rice peel, cut into small pieces

4. Wash spinach well to control the moisture

5. Two eggs, beat in a deep bowl, beaten vigorously to form a uniform egg mixture

6. Wash the instant rice skins purchased at the supermarket to control the moisture

7. Put a little more oil in the pan, high heat, and when the oil is hot, add the egg liquid, stir-fry and serve for later use. If the scrambled eggs have a little more oil, the oil needs to be hot, and the fried eggs are tender and noisy.

8. Heat the pan with cold oil, add the dried chili and garlic slices, stir fry for a fragrance

9. Put in the ham, and the surface is a little burnt.

10. Add the rice skins and stir well

11. Add the scrambled eggs and stir-fry them with rice skins

12. Add gluten and stir well

13. Add appropriate amount of light soy sauce and stir-fry evenly

14. Add a spoonful of chopped peppers. If you don't have chopped peppers, you can also add Laoganma tempeh and so on. This is your own taste. In addition to pickled peppers, I also added a small spoonful of seasoning that my father disliked, Wang Zhi and the fermented bean curd juice of stinky fermented bean curd, ha ha, you can omit this if you are not used to it.

15. Add the spinach, stir fry evenly, and then it can be out of the pan. Taste the saltiness, you can add salt and chicken essence in an appropriate amount, because the light soy sauce and chopped pepper are all salt-flavored seasonings, and I didn't add salt.

16. Finished product. The spinach is refreshing, the eggs are tender and smooth, and there are ham and gluten. The nutrition of this fried rice skin can still be guaranteed. The taste, everyone will know if you try it. Anyway, I ate a large plate, uh, so full, haha