The mobile phone scans the QR code on the right.
Bring this recipe to the kitchen for you to watch as you cook!
You can also download Gourmet Mobile App>
Look at recipes anytime, anywhere!
"I found that I really like Wuhan snacks. I made" Hot noodles 丨 "premature" at home, ironed them! "And" Chinese style rice balls glutinous rice sticks "recently, and wrote" Two ducks 丨 with appraisal " Method ", and the reason why this article is called Chinese style rice ball (2) is also because there is glutinous rice-crusted glutinous rice sticks first. Coincidentally, the main ingredient in this bean skin is also glutinous rice.
Bean skin is a traditional snack in Wuhan. It is almost as famous as hot dry noodles and Zhou Hei duck. When it comes to Wuhan's special food, it will hardly fall. The old name that everyone in old Wuhan knows is "Old Tongcheng". In fact, when we studied the method of tofu skin noodles, we found that it was the same as that of our Huangzi Dousi (one of the three traditional Han snacks in Huangpi District, Wuhan). Upon inspection, it turned out that the tofu was really invented by a chef who made shredded beans. :)
The production of tofu consists of three parts: tofu skin, glutinous rice and toppings "
Pork belly is put in water, marinated with star anise, cinnamon, fragrant leaves, ginger slices, cooking wine until cooked thoroughly, washed in cold water, and diced;
Glutinous rice is soaked in cold water overnight and steamed in a steamer for later use;
Soaked to make it easier to cook, and it will be more waxy;
The use of steamer, gauze instead of bowl or rice cooker is to filter the excess water, and the whole glutinous rice will show complete particles.
Diced dried incense, shiitake mushrooms, mustard, ginger and chives;
Put oil in the pot, add ginger, shiitake mushrooms, dried fragrant, diced meat, mustard and stir-fry, add an appropriate amount of salt, stir-fry until the taste, turn off the fire, and sprinkle 1/2 of onion. The toppings are finished.
There are some recipes that use raw diced meat and ingredients directly to make toppings. This is based on personal habits.
Mung bean flour, rice flour, and flour are mixed in a bowl, and water is added to make rice slurry. Use a spoon to scoop the rice slurry into a streamline shape and add an appropriate amount of salt.
Prepare an egg and break it aside;
Wipe the oil in a non-stick pan, pour the rice paste, and smooth it into a cake shape. After the rice paste is formed, turn it over and apply a layer of egg liquid. After the egg liquid is formed, apply a layer of cooking oil, turn it over, and turn off the heat temporarily;
Spread steamed glutinous rice on the skin and flatten it with a spoon; then spread a layer of toppings;
When the ingredients are placed on the bean skin, do not cover the surface of the bean skin, but leave some space around it to facilitate shaping.
When shaping, fold up the blank space around to form a square egg skin box.
Fold the square egg skin box, turn it over, turn the topping down, and highlight the yellow skin of the egg. Remove from heat, cut into pieces, and eat.
When turning the noodles, or in order to keep the noodles intact, you can cover the bean curd with a plate, then turn the whole to a plate, and go back and forth a few times to get the noodle you want.
Mung bean rice milk, it is better to use mung bean and rice to soak and grind into milk.
Messina, food and lifestyle writer, occasionally shares food, travel and life fun facts. WeChat public account: lvyinposuo (or search Moxi Niang), Weibo @ 墨西 娘. Personal WeChat: guangyingji add please indicate the source