Pan-fried Nan Gao
Overview
Nan Gao is a local specialty. The rice is soaked overnight and then ground into a slurry. It is stirred evenly and can be steamed in a pot. To steam Nan Gao, use a bamboo steamer most commonly used by farmers. The bottom is tightly covered with fine gauze, pour a thin layer of rice paste, cover the lid, turn on the fire, let the steam rise, when it is half cooked, open the lid, pour another layer, and steam layer by layer. Finally, the steamed Nan Gao is shaped into a whole piece and formed into separate layers. This is the biggest feature of Nan Gao. Nan Gao is milky white, translucent, with a fine texture, smooth, smooth, tough but not old, waxy but not sticky, and as tender as a newly peeled egg. When warm, dip it in soy sauce to enjoy the delicious taste. When cool, it can be fried or boiled. Place the cake cut into small pieces into a pan and fry over low heat until golden brown on both sides. Sprinkle with minced green onions. The skin will be crispy, but the inside will still be smooth and tender. The aroma is overflowing in your mouth. It is crispy but tender, and salty or light. The same piece of southern cake can taste different flavors, and the taste is very rich.
Tags
Ingredients
Steps
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A piece of Nan Gao.
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Cut into slices.
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Put oil in a non-stick pan, add Nan Gao and fry over low heat.
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Flip and fry again (if you like crispy skin, fry for a while).
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Pour in a little light soy sauce and sprinkle with chopped green onion.
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The fried Nan Gao is crispy on the outside but still smooth and tender on the inside. It is fragrant and fragrant in your mouth. It is crispy yet tender, with a distinct difference between salty and light.
