Chinese Food
Mung bean skin (mung bean + rice)
(113234 views)Seeing a lot of mung beans in the kitchen, I suddenly miss the breakfast in my hometown. The most delicious one is just a bowl of mung bean skin and a bowl of pig's heart soup. I couldn't find this bean skin Recipe on the bean fruit. I had to ask my mother for a way. Such a delicious recipe must be shared with everyone to be happy.
Cooking ingredients
Cooking Steps
Step1:The ratio of rice to mung bean is 1-1. Wash your hair and soak it until the mung bean skin starts to break. Basically, it's soaked. I forgot to take a picture of it. I'll make it up late
Step2:After soaking the hair, pour out the extra water. Then put it into the soymilk machine and beat it into soymilk. The more delicate, the better. The soymilk machine must be unheated. I use the juice cup of this kind of grinder. Put a third of green beans and rice. Add a little water to polish. The less water, the better. Otherwise, the slurry is too thin to be repaired.
Step3:Adjust the beaten pulp to a proper concentration. Add a little salt. If the beaten pulp is too thick, add water. If it is a little thin, add a little flour or starch.
Step4:Brush a little cooking oil in the pan with a brush. Just a little. As long as it doesn't stick to the pot. This bean skin doesn't eat oil. Then scoop 12 spoonfuls of slurry and pour it into the pot. Shake it. Spread the slurry on the pan. Cover it for a while. Then turn it upside down. The pot is cooked. In fact, it's the same way to spread an omelette. If you think it's thick, add some water to the rest of the slurry. Use up the slurry in the same way.
Step5:Cut the mung bean cake into strips, and then you can directly fry or cook it. The method is similar to Guilin rice noodles. It can be boiled and fried.
Cooking tips:1. Don't put too many mungbean, or it will crack when spreading the cake. 2. If you can't finish eating, you can dry it and store it. But after drying, you can only cook it. There are skills in making delicious dishes.
