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