Credits: The Woks of Life

Zhaliang literally means, “Fry two.” It’s a traditional Cantonese dim sum dish made with youtiao (Chinese fried dough) wrapped inside silky rice noodles.

Start by making the sauce over medium-low heat. Add all the sauce ingredients, scallion (white part only), ginger, light soy sauce, dark soy sauce, sugar, a cup of water, oyster sauce, oil, and salt, to a small saucepan. Bring the sauce to simmer and then turn off the heat. Now, cool the sauce thoroughly, and then remove the ginger and scallions.

Next, reheat your youtiao. Preheat your oven to 350 °F. Then cut a piece of your youtiao lengthwise into 2 long pieces and reheat them in your oven for about 5-8 minutes, or slightly crunchy but not too brittle. Let it cool so they can be crispy.

Combine your rice flour, mug bean starch, wheat starch, cornstarch, and salt in a mixing bowl. Add water and stir for at least 3 minutes until it’s well dissolved. Then set aside.

Soak a cotton cloth in water, until it’s fully saturated. Brush some oil on a clean and smooth cutting board. Also, add water to your steamer or wok and pre-boil with the lid on.

Lift the wet cotton cloth out of the water. Without squeezing out the water, line the bottom of the pan with the damp cotton cloth. Re-stir the starch and water mixture, and add just enough to completely cover the cloth at the bottom of the pan.

When the water in your steamer starts boiling, carefully lower the pan into the steamer (or directly onto the simmering water if you’re using a wok). Ensure the pan is perfectly leveled and cover the lid immediately. Steam, for 2 minutes, on high. After that, remove the pan from the steamer.

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Now, lift the cloth out of the pan carefully and place it with the rice noodle side down onto the oiled surface earlier prepared. Carefully scrape the rice noodle off the cotton cloth, and then lift the fabric away so that the noodle is on the oiled surface in a single layer.

Finally, assemble your Zhaliang! Line up a crispy youtiao along with the rice noodle; roll it up in a rice sheet (in one long cigar). Cut into bite-sized pieces and transfer to a serving plate. Don’t forget to drizzle with the prepared sauce. Eat while it’s still hot.

Bon appetite!
Cooking Panda

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