Chinese Food
Hubei special snack stir fried bean shreds with bacon
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Hubei's special snack -- stir fried shredded peas with bacon. Dongdong uses mung beans and rice to make pancakes. They are also called Dousi in Wuhan and Huangpi. They are called mung bean skins in jianlihonghu. Dried ones are called dried Dousi. There are many ways to eat them. The most common and classic way in Hubei is fried bean slices with Bacon and boiled bean slices with lotus root soup. They taste very good. It's not difficult to make them. You can make them when you have time To try.
Cooking ingredients
Cooking Steps
Step1:Wash rice, mung beans and soybeans. Put them in a large bowl. Soak them in cold water overnigh
Step2:Filter out the soaked water. Transfer rice, mung beans and soybeans into the cooking machine. Add a small amount of pure water. Just do not pass all the materials
Step3:Beat to mix rice past
Step4:A little vegetable oil on the pa
Step5:Heat the pot over low heat until it is 50-60% hot. Pour in some rice past
Step6:Turn the handle quickly. Spread the rice paste and spread it all over the botto
Step7:The color of rice paste becomes darker when heated with a small fire. The state of white raw pulp cannot be see
Step8:Use the spatula to make a circle around the periphery, then lift it up and turn it over. Then use a small fire to burn it for 30 seconds
Step9:Put the brand bean skin on the cutting board to coo
Step10:Fold the bean skin horizontally when it's slightly cooled to not ho
Step11:The same operation for remaining rice past
Step12:Take 2 pieces of bean skin and cut them into 2cm wide strip
Step13:Sliced bacon. Sliced garlic. Sliced chili
Step14:Put about 30 grams of vegetable oil into the wok. Put the cold oil of bacon into the wok. Turn down the heat. Refine the fat oil in the bacon
Step15:Change the heat again. Stir fry the green garlic and red pepper slices evenl
Step16:Cut in the shredded bean. Stir fry for 30 second
Step17:Add salt, chicken essence and black pepper. Stir fry until the bean color becomes a little burnt, then turn off the fire
Step18:Loading tra
Cooking tips:1. The proportion of rice to mung beans and soybeans can be adjusted according to different tastes. If you like mung beans with heavy taste, you can increase the amount of mung beans without soybeans. According to my test, the highest proportion of mung beans to rice can be increased to 1-2. That is, 250g mung beans and 500g rice. If you have more taste, you will be astringent. Moreover, the crust is not easy to be baked; 2. The pan for spreading the crust can't be too hot. 50-60% hot, i.e Can. The pot is too hot and the rice paste is hot. The cake skin will be very thick. For a cooler pot, the rice paste is easier to level. It can be fried into a thinner cake skin. Based on the same principle, it's better to turn off the heat and let the pan cool down before frying the next one. In order to speed up the cooling, you can put the bottom of the pan on a wet towel to make the hot pan cool faster; 3. The best way to spread the crust is to use a non stick pan. The bottom of the pan can't be painted with too much oil. Just wipe it with a thin layer of brush. If you wipe too much oil, the crust will not be smooth and affect the appearance; 4. The fried crust is called mung bean peel
