Hunan Guoba Sandwich
Ingredients: long grain sticky rice, oil (caiziyou or peanut oil), water, salt, chili furu (fermented beancurd) · 35 min cook time · 440kcal · $12.50
Ingredients
65g long grain sticky rice, 0.5tbsp oil (caiziyou or peanut oil), 6tbsp water, 0.125tsp salt, 1cube chili furu (fermented beancurd), 2tbsp chili fried dougan (tofu), 1tbsp chili fried chili, 1tbsp stir fried seaweed, 1tsp sesame fried chili flakes, 1handful cilantro (or fish wort), 2tbsp spicy potato slivers
Instructions
1. Thoroughly rinse 65 grams of long grain sticky rice a few times, then soak with cool water for 7 to 8 hours or overnight.
2. Liberally brush your pan with oil, strain the soaked sticky rice, and lay it evenly into the pan.
3. Add about six tablespoons of water and an eighth teaspoon of salt to the pan, cover, and cook over a medium-low flame.
4. Uncover the pan and start the crisping process over a medium flame until the bottom turns golden brown.
5. Shut off the heat, add your toppings (chili furu, sesame chili, dougan, chili fried chili, seaweed, cilantro or fish wort, and potato stir fry), and fold it over into a sandwich.
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