Current location - Recipe Complete Network - Complete breakfast recipes - How to make three fresh bean curds, how to make three fresh bean curds delicious, three fresh bean curds
How to make three fresh bean curds, how to make three fresh bean curds delicious, three fresh bean curds

How to make three fresh bean curds

1. The process of making mung bean rice milk:

1. Prepare 50 grams of mung beans and 100 grams of rice

2. Put the mung beans and rice in a bowl, add water to cover the surface, set aside and soak for 1 hour. The soaked mung beans and rice weigh 190 grams

3. Put the soaked rice and mung beans in In the pulp cup of the food processor, add 380 grams of water, turn on the power, and beat into mung bean rice milk

4. Use a leaky sieve to filter the mung bean rice milk to remove the bean dregs

5. Leave the smooth mung bean rice milk without bean residue particles, and use a spoon to scoop up the rice milk into a streamline shape

2. Steaming process of glutinous rice:

6. Prepare 100 glutinous rice grams, put the glutinous rice in a bowl, add cold water to cover the surface of the glutinous rice, and soak it for 30 minutes in advance

7. Lay a layer of steamer cloth on the steamer drawer that comes with the rice cooker, and put the soaked glutinous rice

8. Pour an appropriate amount of cold water into the rice cooker, put it in the steamer, cover the pot, turn on the power, and press the cooking button to steam

9. Steam until the glutinous rice is cooked, take out the glutinous rice and let it cool for later use.

3. Preparation process of carrots, corns and shrimps:

10. Use scissors to cut off the shrimp guns and shrimp tentacles from the shrimps, remove the shrimp intestines with toothpicks, peel off the shrimp shells, and put them in the pot Bring enough cold water to a boil over high heat, add the shelled prawns and cook

11. Peel the carrots and cut them into small cubes. Prepare the cooked corn kernels. Boil the water in the pot again, add the diced carrots and Blanch the corn kernels for 30 seconds and remove from the water

12. Place the blanched shrimps, diced carrots and corn kernels on a plate for later use

4. Deboning and cutting the chicken legs Process:

13. Wash the chicken legs, use a knife to make a circle on the thin end of the chicken legs along the circumference of the thin end

14. Insert the scissors into the knife mark just made inside, cut off the skin and tendons of the chicken leg along the circumference of the thin end

15. Use a knife to cut the thick part of the chicken leg along the length of the chicken leg. You can feel the blade touching the inside. bones

16. Use your hands to break off the knife marks to both sides to separate the chicken from the bones. Pull down the end of the thick end and use a knife to cut off the meat and tendons connected to the bones

17. The chicken leg bones and chicken are completely separated, and the separated chicken is cut into small dices with a knife

5. The marinating process of diced mushrooms and chicken:

18. In the pot Put an appropriate amount of vegetable oil, add the peeled shrimp shells and stir-fry until the shrimp shells turn red, take out the shrimp shells

19. Add the diced chicken to the remaining oil, stir-fry with a spatula, and stir-fry until When the chicken changes color, dice the mushrooms and put them in the pot

20. Use a spatula to stir-fry the mushrooms until they are fragrant, add 2 tablespoons of soy sauce, add 1 tablespoon of oyster sauce, add half a bowl of cold water, and cook over high heat

p>

21. Boil the soup in the pot, scoop out 3 tablespoons of the soup with a spoon and set aside. Continue to cook the remaining soup in the pot until the soup is dry and marinate the mushrooms. Remove the diced chicken and set aside

6. The process of making three fresh tofu skins:

22. Crack two eggs into a bowl and beat them with chopsticks into egg liquid

23. Set the pan over high heat to heat the bottom of the pan, turn to a simmer (low heat), use a kitchen towel to dip a small amount of vegetable oil, and spread an even layer on the bottom of the pan

24. Scoop 3 spoons and beat Put the good mung bean rice slurry into the pot, hold the handle of the pot with your hands and turn it in one direction, so that the rice slurry is spread flat on the bottom of the pot to form a noodle cake

25. When the surface of the noodle cake is solidified, put it on the noodle cake. Pour in an appropriate amount of egg liquid, use a brush to spread the egg liquid evenly and spread it on the dough cake

26. When the surface of the egg liquid solidifies, turn the dough cake over, pour an appropriate amount of egg liquid on the dough cake, and use Use a brush to spread the egg liquid evenly and spread it flatly on the dough cake

27. Sprinkle an appropriate amount of pepper and wait until the egg liquid solidifies

28. Spread an even layer on the surface of the dough cake and steam it of glutinous rice, and then sprinkle an appropriate amount of pepper (note that the glutinous rice should not cover the surface of the dough, and leave a certain space around it)

29. Spread a layer of marinated mushrooms and chicken evenly on the surface of the glutinous rice.

30. Spread a layer of carrots, corns and shrimps evenly on the diced mushrooms and chicken, and use a shovel to

Flatten all the ingredients

31. Fold the space left on the edge of the dough with your hands to form a square egg skin box

32. Turn over the square egg skin box Noodles, pour some scooped marinade along the edge of the pot, turn to high heat to reduce the juice, mince the green onion and sprinkle it on top of the egg skin

33. Remove from the pot and cut the egg skin box with a knife

p>