Ingredients with Measurements:
- 1 bunch of tongcai (about 200g)
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 cup cold water
- 1 egg
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Wire rack or paper towels for draining excess oil
Step-by-step instructions:
1. Wash the tongcai thoroughly and pat dry with paper towels. Cut off the tough stems and discard.
2. In a medium bowl, mix together the flour, salt, garlic powder, onion powder, paprika, and black pepper.
3. In a separate bowl, beat the egg and add the cold water. Mix well.
4. Dip each tongcai leaf into the egg mixture, then coat it with the flour mixture. Shake off any excess flour.
5. Heat the vegetable oil in a deep fryer or large pot over medium-high heat until it reaches 350°F.
6. Fry the tongcai leaves in batches for about 2-3 minutes or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a wire rack or paper towels to drain excess oil.
7. Serve the crispy fried tongcai immediately while still hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 8g
Carbohydrates: 23g
Protein: 5g
Sodium: 590mg
Fiber: 2g
Sugar: 1g
Substitutions for ingredients:
- You can substitute the all-purpose flour with rice flour or cornstarch for a gluten-free option.
- You can use any other leafy greens such as spinach or kale instead of tongcai.
Variations:
- Add some grated Parmesan cheese to the flour mixture for extra flavor.
- Sprinkle some chili flakes or cayenne pepper over the fried tongcai for a spicy kick.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the tongcai from absorbing too much oil.
- Do not overcrowd the fryer or pot to ensure even frying.
- Serve the crispy fried tongcai immediately to maintain their crispiness.
Storage instructions:
You can store any leftover fried tongcai in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the fried tongcai, preheat the oven to 350°F and bake them for about 5-7 minutes or until they are heated through and crispy again.
Presentation ideas:
Serve the crispy fried tongcai on a platter with some dipping sauce on the side.
Garnishes:
Garnish the fried tongcai with some chopped scallions or cilantro for added freshness.
Pairings:
The crispy fried tongcai goes well with steamed rice and some stir-fried vegetables.
Suggested side dishes:
- Chinese-style hot and sour soup
- Stir-fried green beans with garlic and soy sauce
- Steamed dumplings
Troubleshooting advice:
- If the tongcai leaves are not crispy enough, increase the heat of the oil or fry them for a longer time.
- If the flour coating is falling off, make sure to shake off any excess flour before frying.
Food safety advice:
- Make sure to wash the tongcai thoroughly to remove any dirt or debris.
- Be careful when handling hot oil to avoid burns.
Food history:
Tongcai is a type of Chinese leafy green that is commonly used in stir-fries and soups. It has a slightly bitter taste and is rich in vitamins and minerals.
Flavor profiles:
The crispy fried tongcai has a crunchy texture and a savory flavor with hints of garlic and onion.
Serving suggestions:
Serve the crispy fried tongcai as an appetizer or side dish for a Chinese-style meal.
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