Fried Tangyuan with Suancai
Ingredients: Frozen tangyuan, Cool water, Ice cold water, Cornstarch, Oil · 45 min cook time · 685kcal · ~₩11,620
Ingredients
200g Frozen tangyuan, 0splash Cool water, 0as needed Ice cold water, 0as needed Cornstarch, 3cups Oil, 10pieces Dried chilis (erjingtiao or arbols), 1inch Ginger, 2cloves Garlic, 0.5tablespoon Laoganma chili crisps in oil, 100g Suancai (pickled mustard greens), 0.5teaspoon Sugar, 1tablespoon Oil, 0.5tablespoon Liaojiu (Shaoxing wine), 0.25teaspoon Salt, 0.125teaspoon MSG
Instructions
1. To a pot of lightly boiling water, toss in 200 grams of frozen tangyuan. No need to thaw. Toss the flame at medium low to keep things at a simmer.
2. Once the tangyuan 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 want to do this three times in all.
3. After the third go around, the tangyuan should be obviously floating. Take them out, and toss in some ice cold water and rest at least 15 minutes so that the insides can cool all the way down.
4. Once suitably chilled, transfer the tangyuan 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.
5. 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.
6. Take the tangyuan out, toss on a plate, preferably paper towel lined.
7. Prepare the dried chilis by slicing them into one centimeter pieces, leaving most of the seeds. Roughly mince one inch of ginger and two cloves of garlic.
8. Prep the suancai 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.
9. In a hot wok with about a tablespoon of oil, fry the suancai over medium flame for about four minutes until 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.
10. Longyau the wok: Get the wok piping hot, shut off the heat, add in about a tablespoon of oil, and give it a swirl to get a nice non-stick surface.
11. Heat on medium-low now, toss in the garlic and the ginger. Fry until they're fragrant, about 30 seconds.
12. Go in with a half tablespoon of the laoganma chili crisps. Fry those together for about another 30 seconds.
13. Up the heat to high and pour a half tablespoon liaojiu a.k.a. Shaoxing wine over your spatula and around the sides of the wok. Make sure there's no liquid remaining.
14. Toss in the deep fried tangyuan. Fry that for about 15 seconds.
15. Season with a quarter teaspoon salt and an eighth teaspoon MSG. Another 15 seconds.
16. Then go in with the suancai and the dried chilis. Fry that together for about thirty seconds and serve.
Source: Watch the original video