Crispy Rice Floss
Shred the Pinghu rice cake, deep-fry until golden, then season. The finished product is golden in color, fine as dragon's whiskers, crispy and aromatic.
Ingredients
Pinghu rice cake
5 (about 75 g)
fine salt
1.5 g
white sugar
20 g
monosodium glutamate (MSG)
1 g
minced ginger
0.5 g
refined oil
1000 g (about 125 g used)
Instructions
1
Cut into strips
Stack the Pinghu rice cakes together, roll into a flat round long strip, cut into thin shreds, then loosen and spread them on a plate.
2
Deep-fry
Add oil to a wok and heat to about 30% hot (roughly 90°C). Sprinkle the rice cake shreds into the wok and fry until pale yellow, then remove and drain off the oil.
3
Season and plate
Transfer to a plate, add the fine salt, white sugar, MSG, and minced ginger, toss to mix well, plate, and serve.
