Sichuan Steamed Rice Noodle Wrapped Radish
Radish wrapped in rice flour and fried, then steamed with Yibin ya cai (preserved mustard greens) to mimic the savory flavor of Sichuan-style salted pork belly in this vegetarian preparation.
Ingredients
Radish (peeled, cut into 12cm long, 5cm wide, 0.5cm thick pieces)
Rice noodles
250 g
Xifu fermented mustard greens (washed and minced)
150 g
Vegetable oil (75 g actually used)
1000 g
Dark soy sauce
10 g
Fine salt
5 g
MSG (monosodium glutamate)
2 g
Ground white pepper
2 g
Sichuan peppercorns
10
Ginger (cut into small pieces)
5 g
Instructions
1
Step 1
Peel the radish and cut it into 12cm long, 5cm wide, 0.5cm thick pieces. Lightly salt the pieces, then remove and coat with rice noodles. Fry in oil until golden brown, remove and place one by one in a steaming bowl to form a 'sealed letter' shape. Wash the Xifu fermented mustard greens and mince them, cut the ginger into small pieces.
2
Step 2
Mix the dark soy sauce, fine salt, MSG, ground white pepper, Sichuan peppercorns, and ginger together to make a seasoning sauce.
3
Step 3
Place the minced Xifu fermented mustard greens in the steaming bowl, drizzle with the seasoning sauce, steam until soft, then invert onto a serving plate to serve.
