Two pieces of crispy cake(dan su er kuai ba )

Two pieces of crispy cake

Introduction:

"In Anshun and Xingyi, Guizhou, local farmers choose the best stemmed rice and glutinous rice every year, wash them, soak them, steam them, pound them like mud, and then knead them into rectangular, oval and oblong shapes while they are hot. After cooling, they are two pieces of rice cake. The two pieces of Baba made of two kinds of rice are refreshing and elastic. They are also crystal clear and moist after being cut. There are many ways to eat: steamed, fried, fried, fried, boiled. The crust of the two pieces of cake is crispy and the inside is soft; the fried salted egg yolk is full of flavor, mixed with the rice flavor of the two pieces of cake, and has a long aftertaste. "

Production steps:

Step 1: prepare materials

Step 2: cut the two pieces of cake into 4 cm squares.

Step 3: put proper amount of water in the pot, bring to a boil, add two pieces of rice cake and make it soft, then filter the water with a colander.

Step 4: break up the eggs, add the starch, mix well, put the two pieces of cake into the egg paste.

Step 5: heat the oil in the frying pan, fry the two pieces of cake until the surface is crisp and yellow, and filter the oil.

Step 6: wash the broccoli and break it into small flowers. Put it in boiling water and cook slightly. Add salt and chicken essence.

Step 7: wash the pan, add proper amount of oil, add salted egg yolk and stir fry, then put the two pieces of crispy cake into the pan and stir fry evenly.

Step 8: decorate the two pieces of Baba with broccoli and cleaned cherries.

Materials required:

Two cakes: 350g

Egg: 1

Salted egg yolk: 4

Broccoli: moderate

Cherizi: right amount

Starch: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: two pieces of Baba must not leave when frying, observe with eyes, the color of fried good can not be too deep, lest the skin will be hard.

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: Original

Chinese PinYin : Dan Su Er Kuai Ba