Pour so seasoning oil into the pot, and once the oil is hot, Lin Xu added half of the dried vegetable according to the amount of leftover glutinous rice dough, then stir-fried it over high heat.
The seasoning oil contains the aroma of Sichuan peppercorns, star anise, and scallion, ginger, garlic, so there’s no need to add other ingredients, just a little white sugar to enhance the flavor.
After stir-frying the dried vegetable until fragrant, add the chopped ham cubes and stir-fry briefly. Mix the filling well while letting the heat of the pot bring out the aroma of the ham.
Next, take out the filling and let it cool on a plate.
The leftover glutinous rice dough from last night is taken out of the fridge, kneaded again, and once the dried vegetable is almost cooled, begin wrapping.
Divide the glutinous rice into small portions, roll them thin, fill with the dried vegetable stuffing, wrap them up, and then roll them into small cakes again.
Once all wrapped, Lin Xu checked the ti and decided not to fry imdiately but to cook the vegetable porridge first.
From entering the kitchen until now, only a dozen minutes have passed. If fried now, they would be cold by alti. It’s better to wait a bit.
All considered, Northern people might not be used to the salty sticky rice cake, but it’s really quick to master. From preparation to frying, it’s just about ten minutes.
Although this is because the glutinous rice dough was stead in advance yesterday, even making it fresh with glutinous rice flour works for these fried sticky rice cakes.
Unlike dough made from flour, which requires resting for gluten to relax, sticky rice cake has higher efficiency.
When the porridge is almost ready, Lin Xu turns the heat down to the lowest, letting the porridge simr slowly.
This is not the ti to add the greens. It’s better to turn off the heat and add the greens when eating, enhancing the porridge’s flavor and giving the greens a fresh and tender taste.
Taking advantage of this interval, he checked the video he posted last night.
The debate in the comnts has cald down quite a bit. Sorting by ti, he can see a lot of comnts like "Ca because of the fa," "Tourist check-in," and others.
Evidently, last night’s sweet and salty debate went beyond its usual circle, attracting so indifferent netizens.
When not busy in the afternoon, he’ll film a Sichuan-Style Cherry at dish with sweet and salty flavors to capture both camps.
Cherry at has roughly three versions dostically.
The first is the Suzhou Cherry at, which involves scoring the surface of pork belly, braising and then steaming, coloring it with red rice flour. The dish’s red and glossy appearance is mouth-watering.
The second is the Northeast version, where loin at is coated with batter and fried, followed by cooking with a red sweet and sour sauce. The process is similar to making Fried Pork Cubes.
Sichuan-Style Cherry at is actually a variant of braised pork belly, using sugar to cook thumb-sized pieces of pork belly that turn red like cherries, hence getting its na.
In cooking Sichuan-Style Cherry at, the sugar amount is one-tenth that of the at, and salt is one-fifteenth that of the sugar, using about 3 grams for every two pounds of at, purely for base flavoring.
The dish tastes sweet first, followed by salty, weaving sweet and salty together for endless aftertaste.
Many dishes fit this category, like braised pork belly, Dongpo pork, and crystal sugar trotter. However, there are too many versions of braised pork belly and Dongpo pork, making consensus difficult, and crystal sugar trotter has "crystal sugar" in its na, which turns off the salty camp.
Comparatively, Cherry at, with its poetic na, sowhat calms tensions between both sides.
With this in mind, he posted a preview on social dia:
"Woke up to find the comnt section still lively. Within Chinese cooking, sweet and salty flavors are a big category. This afternoon, I’ll take the ti to film a dish with sweet and salty flavors. You can guess what dish I’ll make in the comnts section. Reply with one dish na per person; multiple replies won’t count. Those guessing correctly will receive a Lin Ji Snack Pack worth 199 yuan!"
With netizens browsing the comnts section, he naturally needed an attractive event to gain followers. Isn’t this more cost-effective than buying followers?
Sure enough, just a few minutes after posting, a bunch of comntators flooded the comnts to guess dish nas.
His follower count increased by several thousand as well.
Great, keep it up.
Putting away his phone, Lin Xu made breakfast for Dundun, worried his father-in-law and mother-in-law wouldn’t be used to sticky rice cakes, so he made so egg pancakes.
Then chop so garlic sprouts and dried chili, using ham oil to fry the remaining dried vegetable and the stuffing together.
This frying process lets the dried vegetable absorb the richness of ham oil, making it more delicious.
The aroma of garlic sprouts gives the dried vegetable a unique flavor, suitable not just for accompanying porridge but also with rice or as a filling in stead buns.
After the dried vegetable is fried, Shen Baobao finishes his exercise.
Lin Xu reheats the skillet on the stove, oils the bottom, places the sticky rice cakes, and starts frying.
Soon, both sides of the sticky rice cakes turn golden and crispy.
Place them on a plate, then turn off the heat for the porridge on the stove, add a handful of washed and chopped greens, stir a few tis, and the vegetable porridge is ready.
Soon, the family sits at the dining table, starting breakfast.
Shen Guofu picks up a piece of dried vegetable sticky rice cake, tastes it, and imdiately gives Lin Xu a thumbs-up:
"Wonderful, the taste is great. I never thought salty sticky rice cakes could be this delicious."
The sticky rice cake’s crust is crispy and fragrant, and the dried vegetable inside, due to the second heating, is even more aromatic, while the ham cubes release their fats, making it tasty and hearty.
After a few bites of sticky rice cake, sip a mouthful of delicious vegetable porridge.
Phew... satisfying!
Shen Jiayue finishes one, then picks up another sticky rice cake and takes a big bite:
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