Zha Guanchang (Fried Starch Sausage)
A classic Beijing street snack, crispy outside and tender inside, served with garlic vinegar sauce, evoking nostalgic flavors.
Ingredients
8 items- Mung bean starch 200 g
- Water 600 ml
- Salt 2 g
- Garlic 4 cloves
- Light soy sauce 1 tbsp
- Vinegar 1 tbsp
- Cold boiled water 2 tbsp
- Cooking oil as needed
Nutrition
Steps （6 steps）
In a large bowl, mix mung bean starch with 200 ml water, stirring until completely dissolved into a smooth thin batter.
Bring remaining 400 ml water to a boil in a pot, then reduce heat to low. Slowly pour in the batter while stirring vigorously with a rolling pin until a translucent thick dough forms. Turn off heat.
Grease a work surface, place the dough on it, and shape into a cylinder about 4 cm in diameter while hot. Wrap tightly in plastic wrap and steam over high heat for 25 minutes until fully set and translucent.
Remove the steamed roll, discard wrap, cool completely then refrigerate for at least 2 hours to firm up. Before serving, slice into 0.5 cm thick oval pieces. Mash garlic and mix with soy sauce, vinegar, and cold water to make the dipping sauce.
Heat oil in a pan to 160°C (325°F) over medium heat. Add slices and fry over medium-low heat, turning occasionally, until both sides are golden and crispy. Drain on paper towels.
Serve the fried slices immediately with the garlic dipping sauce. Enjoy the crispy exterior, soft interior, and rich garlic flavor.
Tips
1. The roll must be fully chilled before slicing to avoid crumbling. 2. Fry over medium-low heat to achieve crispiness without burning. 3. The garlic sauce is crucial; adjust vinegar and garlic to your taste.
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