Deep-fried Cellophane Or Rice Noodles (ck) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Area of Influence: Fukien Serves/Makes: 6 cups,
8 ounce: Cellophane or rice noodles,
Directions:
oil for deep-frying
Break the noodles with the fingers, or cut them with scissors, into
1-2 inch pieces. Do NOT coak the noodles first. Into a deep fryer,
electric skillet, wok, or any pot at least 3 inches deep, pour at
least 1 1/2 inches of oil. Heat the oil to at least 375
F--it should
be hot but not yet smoking when the noodles are added. Test one
noodle to make sure the oil is hot enough. The noodle should puff up
immediately and turn from clear to white.
When the oil has reached the correct temperature, scatter a handful of
noodles around the oil, being careful not to overcrowd. Remove the
noodles as soon as they puff up. If they do not puff up immediately,
they never will. Remove them, heat the oil again, and try another
batch. Drain the fried noodles well on paper towels. Store the
cooled noodles in heavy plastic bags at room temperature for a week,
or freeze them.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Source from luhu.jp
Break the noodles with the fingers, or cut them with scissors, into
1-2 inch pieces. Do NOT coak the noodles first. Into a deep fryer,
electric skillet, wok, or any pot at least 3 inches deep, pour at
least 1 1/2 inches of oil. Heat the oil to at least 375
F--it should
be hot but not yet smoking when the noodles are added. Test one
noodle to make sure the oil is hot enough. The noodle should puff up
immediately and turn from clear to white.
When the oil has reached the correct temperature, scatter a handful of
noodles around the oil, being careful not to overcrowd. Remove the
noodles as soon as they puff up. If they do not puff up immediately,
they never will. Remove them, heat the oil again, and try another
batch. Drain the fried noodles well on paper towels. Store the
cooled noodles in heavy plastic bags at room temperature for a week,
or freeze them.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Source from luhu.jp