Wuhan bean skin is made of peeled mung beans and rice paste, fine glutinous rice, fresh meat, mushrooms, bamboo shoots, dried tofu and magnolia slices. The stuffing is very delicate and the frying is also very fine. After frying, the oil is shiny, yellow and crispy.

Steps of making three fresh bean skins

0 1 Rice and peeled mung beans are soaked 6 hours in advance (glutinous rice is soaked 8 hours in advance). Pork belly is stewed with seasoning, cinnamon, tsaoko, soy sauce, soy sauce, onion and ginger until soft and rotten.

Soak dried mushrooms. Put the soaked glutinous rice in an electric cooker, add a little water and boil it for later use (or steam it in a steamer, so that the rice will be chewy. If you don't want it to be too hard, cook it in an electric cooker)

Wash the soaked rice and mung beans, drain the water, add 150g of water, and put them in a cooking machine to make them into slurry, which is very smooth and particle-free.

Pour oil into sauce pork belly, soaked mushrooms, pickled mustard tuber and diced bean curd (stuffing can be added according to personal taste), add mushrooms, stir fry, add diced bean curd, stir fry for a while, pour a little boiled water and pickled mustard tuber brine, stew for 3 minutes, add diced mustard tuber, stir fry for a while, turn off the fire and put on a plate for later use.

Non-stick pan, pour mung bean rice paste into a cold pan, turn the pan over and spread it into a thin crust, and simmer on low heat. Pour part of the beaten egg liquid on the crust, rotate the pan to make the egg liquid evenly distributed on the crust, turn over after the egg liquid solidifies, and spread the cooked glutinous rice on the crust.

Spread the fried stuffing flat on the glutinous rice and pour a little marinade. After the stuffing is spread out, fry for 3-5 minutes until golden brown. Turn the whole cake over with a big shovel (it takes some skill). After turning over, simmer the rocket for 5 minutes, take out the pan and put it on the plate.

Tip for Wei:

1, the whole process is very small when frying bean skin. When pouring mung beans, be sure to cool the pot, otherwise the rice paste will solidify as soon as it enters the pot, and the spread crust will be too thick.

2. If there are no peeled mung beans, you can soak the peeled mung beans for 8 hours before peeling.