Chinese Food
Pan fried bean skin
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Doupi is a local snack in rural Hubei. Every winter when the farmers are free, every family scalds the bean skin. That is to say, they use early rice and mung beans to grind into milk and scald into thin skin. In addition to the instant use of seasoning to fry the fresh bean skin, they mainly cut into silk and dry in the sun. Can be used in the Spring Festival to treat guests. Can also be used as a courtesy. After the bean skin was introduced into Wuhan, at first some cooked food peddlers sold soup bean shreds, and then used chives and glutinous rice as fillings. The skin is the early light bean skin. Sometimes customers bring their own eggs. They want to iron the eggs on the bean skin. The color is bright, orange and refreshing. This is the egg skin in the early days of Wuhan. In Wuhan, the oldest one is the Doupi in the Wangfu of Wuchang. It is also called yangdoupi because it is the ancestor of the Yang family. It was opened in the reign of Daoguang in the Qing Dynasty. Because the shop didn't use a signboard, it was not until the fourth generation of Yang Zhifu of the Yang family formally hung the signboard of yanghongfa Doupi in 1929. Yang Doupi is made by Yang himself. It has the characteristics of heavy oil, external scorch, internal softness and fragrance
Cooking ingredients
Cooking Steps
Step1:Soak ordinary rice overnight in advanc
Step2:So is mung bean. Soak one night in advance. Rub off the mung bean skin
Step3:Mix the two. Put them in a del mixer. Add a little water. Mix them together to make a paste for bean skin
Step4:Soak the glutinous rice for more than two hours in advance. Then put it into the Del electric steamer and steam for about 2530 minutes. Steam
Step5:Steamed glutinous rice is taken out and spread out to air. A little lard made from pig fat can be spread on it. If not, it can not be spread
Step6:Prepare all kinds of ingredients - barbecued pork, pork, pickled mustard, carrot, dried tofu, shiitake (shiitake mushroom with water), onion, ginger and garli
Step7:Stir fry pork dice with oil. Put in meat oil. Stir fry with onion, ginger and garlic. Add a little cooking wine, salt and soy sauce. Stir fry with dried tofu dice. Then put in stir fried pork dice, mushroom dice, pickled cabbage dice and carrot dice. Stir well
Step8:Prepared mung bean rice paste. Spoon it with a large spoon. Put it into the pan with hot oil brush to fry the bean noodle skin
Step9:When the bean noodle skin is half mature, knock an egg on it. Paste the egg and spread it evenly on it. Continue to fry for a while. Then turn it over. Fry the side with the egg on a low heat. Add a little oil to the pot
Step10:The first one is ready. Pour it out. Fry the second one in the same way. Spread the steamed glutinous rice on the second fried bean skin. Press evenly as much as possibl
Step11:Put the fried stuffing on the glutinous rice. Also, try to put it evenly and press it to make it closer
Step12:I also spread a thin layer of glutinous rice on the bean skin I made before. Then I covered the bean skin with stuffing in the pot. Press it with a flat shovel to make it tight. Fry it slightly on a small fire. Let the glutinous rice, meat stuffing and the fragrance of the bean skin blend together
Step13:Take it out and cut off the corners. Then divide it into blocks of appropriate size. Three in horizontal direction, three in vertical direction. Set the plate to eat
Step14:It's decorated with green broccoli, golden bean skin, shiny glutinous rice and delicious stuffing. It's better than the bean skin sold outside. What's more, it's more delicious to fry in the back pan.
Cooking tips:1. I also tried to use mung bean flour and sticky rice flour to make bean skin. The results show that the effect is not good. It's hard to make it delicate, even and thin. It's better to soak rice and mung bean in advance. 2. Stuffing. You can combine them according to the ingredients you have. But I think the essential is pork dice (a little fat and oil is good), pickled diced mustard, mushroom diced, dried tofu diced, and others If you have lard, you can mix the steamed glutinous rice with a little bit and then wrap it. The more fried, the more fragrant it will be. In fact, I use a small amount of fat to stir the meat oil to wipe the cooked glutinous rice. 4. When frying the bean skin, use a small fire. Be patient. Don't break it. After using the egg, turn the noodles to be special Don 't be careful. In a word, it' s a delicious food that needs your own heart. There are skills in making delicious dishes.
