How To Make Fried Tangyuan With Suan Cai And Chilis? we wanted to show you how to make a Guizhou dish that I’m currently obsessed with, fried tangyuan with Suan Cai.
Now, the first time I ever ate this dish I took one bite and was immediately confused.
These are sweet black sesame tangyuan fried together with chilis and pickled mustard greens it’s basically like every single flavor
all at once.
It’s a cacophony.
But the more I ate it the more addicted I got, and now it’s one of my favorites and I’m really excited to share it.
But right, to get started with your Suan Cai fried tangyuan, you need, tangyuan.
For the unaware tangyuan are these stuffed sticky rice balls that use a dough that could kinda be compared to Japanese mochi, and if you’re interested in making them yourself definitely check out our tangyuan video up here.
Today though we went with some store-bought frozen tangyuan, which saves us some time and totally works well for this dish.
Now we’ll end up deep-frying those but first, they’ve gotta be cooked.
How To Make Fried Tangyuan With Suan Cai And Chilis?
So to a pot of lightly boiling water, toss in 200 grams of frozen tangyuan no need to thaw.
Now tangyuan is delicate, so toss the flame at medium-low to keep things at a simmer.
Once those are just starting to float, after about three minutes, add in a splash of cool water.
Let it get back to a heavy simmer, then pour some more water in, repeating the process.
You’ll wanna do this three times in all, and after the third go around the tangyuan should be obviously floating.
Take them out, and toss in some ice-cold water, and rest for at least 15 minutes so that the insides can cool all the way down.
Now once those are suitably chilled, transfer them over to a plate then move them over to some dry cornstarch to coat.
Do a rough job rolling them around, then finish coating them with an even layer of cornstarch by hand.
But before we toss these into deep-fry, forgive me for a quick aside about deep-frying safety.
See, stuffed tangyuan always has a bit of air inside, and when deep-frying pressure will build and potentially cause your tangyuan to explode.
So be careful, don’t push it, I do want a crispy tangyuan but I want a grease-fire-free kitchen even more.
So right, in a wok with three cups of oil, over max flame get the temperature up to about 200 centigrade, and toss in the tangyuan.
Let those fry for about 45 seconds 60 is ideal but we’re not gonna test our luck.
Then take them out, toss them on a plate, preferably paper towel-lined and these are good to stir-fry.
So now we’ll be frying those today with ten dried chilis these are erjingtiao but you could use arbols or really whatever, sliced
into one centimeter pieces leaving most o the seeds one inch of ginger, roughly minced; two cloves of garlic, roughly minced as well; and also optionally a bit of laoganma chili crisps in oil.
Now using laoganma would kinda be a little strange in this dish, and the way we’re using it’s also unconventional but we
were mimicking a specific restaurant’s rendition and that’s just the route we went feel free to skip.
Then lastly, of course, you’ll also need 100 grams of the titular ingredient, Suan Cai.
Suancai is pickled mustard greens that should be available at like any Chinese supermarket prep them by first soaking in cool water for five minutes to get out some of the salinity, wring out the liquid, and give it a mince.
Then in a hot wok with about a tablespoon of oil, fry the Suan Cai over medium flame for about four minutes til it starts to wilt
and turn into a darker green, season with a half teaspoon sugar, fry that together for about 15 seconds, and then set it aside.
So now, to stir-fry.
So we always do when stir-frying first long you.
Get that wok piping hot, shut off the heat, add in the oil, here about a tablespoon, and give it a swirl to get a nice non-stick surface.
Heat on medium-low now, toss in the garlic and the ginger.
Fry until they’re fragrant, about 30 seconds, then go in with a half tablespoon of the laoganma chili crisps.
Fry those together for about another 30 seconds, then up the heat to high and pour a half tablespoon liaojiu a.k.a. Shaoxing wine over your spatula ‘n around the sides of the wok.
Make sure there’s no liquid remaining, then toss in the deep-fried tangyuan.
Fry that for about 15 seconds, then season with a quarter teaspoon salt and an eighth teaspoon MSG.
Another 15 seconds, then go in with the Suan Cai and the dried chilis, fry that together for about thirty seconds and out.
Suancai chao tangyuan, done.
More articles, please click here :