Chinese Food
Wuhan Doupi
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If you want to go out, you have to do it yourself. We are all round cooks who study in foreign countries.
Cooking ingredients
Cooking Steps
Step1:Soak mushrooms and dried bamboo shoots in advance. The glutinous rice is made into glutinous rice in an electric cooker. The amount of water added is a little less than that of ordinary cooking. In this way, it will not be too soft to mix with the brin
Step2:Dice pork. Add a small amount of cooking wine, soy sauce and pepper to marinate. During the waiting process, cut the ham, dried mushroom and pickled bamboo shoots into diced peas.
Step3:Add a little oil to the pot. Put in the ginger and garlic. Stir fry the diced meat in the wok. If you use the streaky pork, you don't need to refuel. If it is pure lean meat, add a small amount of oil to the pot and heat it, then add pork dic
Step4:Add dried peas, ham, bamboo shoots and diced mushrooms after the pork changes color. Add diced mustard to stir fry if you have any. Add some seasoning such as chicken sauce, oyster sauce and pepper. The amount of glutinous rice and all kinds of ingredients I give are almost the amount needed to make a 26 cm pan size bean skin.
Step5:After all the dishes are mixed and fried, the water in the pot has not been added to the ingredients. When the fire is over, simmer it slowly to let the dried beans and diced meat taste good. You can add a little more salt, because there is no taste in your glutinous rice. Simmer for about 30 minutes, then turn off the heat. It is best to keep a little soup in the mixture. If you make the bittern too long in advance, please remember to keep it warm. In this way, it will not be too cold to pour it on the glutinous rice.
Step6:Heat another non stick pan over medium low heat. Add half a bowl of water to the starch and stir it up. You can mix a little flour. Don't make it mushy or have pimples. After the pot is heated, pour in starch solution and shake well and spread over the bottom of the pot.
Step7:Beat the eggs into liquid. Add a little salt and pepper and beat well. After the starch in the pot is basically solidified into a cake shape, pour in the egg liquid and spread evenly.
Step8:Turn the omelet upside down. Make the egg side down. Starch side up. In the process of turning over, if you can add a little oil to the bottom of the pot, the bean skin will be brighter and more fragrant. But I'm stupid. It's too late. And keep the fire to a minimu
Step9:Spread the steamed glutinous rice evenly on the cake. There should be one side of the egg facing down. After the glutinous rice is steamed in advance, it should not be served out of the rice cooker too early. Otherwise, it will be dry and hard at this time.
Step10:When the glutinous rice is spread, it is poured with the dried beancurd meat which has been stewed before. Some soup is the best. Lay a full laye
Step11:Turn off the heat. Put a large disc on the pan and turn the pan over to turn the bean
Step12:
Cooking tips:Mustard is added according to its own taste. Some friends like to add diced carrots and so on can be added at will ~ I usually add cooking seasonings according to my feelings. There is no very dead rule. Parents can also add a little by themselves. Slowly feel the taste. In addition, I forgot to mention the problem of heat in the first step. When making starch skin, use medium fire. If the fire is too big, the cake skin will become honeycomb. When turning over, it is easy to break. The fire should not be too big when stacking glutinous rice and drenching marinade at the back. Because it will take time to lay glutinous rice. Or if it is too big, the eggs on the surface will be pasted. There are skills in making delicious dishes.
