Cold Rice Skin Salad

Cold Rice Skin Salad

　　Ingredients: 250g rice skin (rice sheets), 10g preserved mustard tuber, 10g pickled mustard tuber, 10g salted vegetable, 10g fried yellow soybeans, 10g mung bean sprouts. 　　Seasonings: red oil chili, sesame oil, Sichuan peppercorn oil, soy sauce, vinegar, MSG, ginger-garlic water, chopped scallions, and others to taste. 　　Preparation Method: Mix. Grind rice into rice slurry, pour it into a steaming tray brushed with hot oil, spread evenly, and steam until cooked. Once cooled, cut into 2cm-wide strips and place in a dish. Briefly blanch in boiling water, then add half a spoonful of cold boiled water and blanched mung bean sprouts. Top with preserved mustard tuber, salted vegetable, fried yellow soybeans, and chopped scallions. Mix red oil chili, soy sauce, vinegar, MSG, sesame oil, Sichuan peppercorn oil, and ginger-garlic water into a dressing and pour it over the rice skin. Serve. 　　Flavor Profile: The rice skin is white, spicy and fragrant, refreshing and appetizing. It is a vegetarian snack. Originally made by monks in temples, it later became popular in the Zunyi region, hence also known as Monk’s Rice Skin or Zunyi Rice Skin. 　　Technical Tips: Do not add too much water when grinding the rice slurry, and use minimal soy sauce to maintain good color. (Zunyi)