There is also a kind of bean skin, which is a famous snack in Wuhan. When you go to Wuhan, you must try a unique famous food-"Three County Bean Skin!" Speaking of the "three fresh bean skins" in Wuhan, it is absolutely not inferior to "Hamburg" and "pizza". The "beans" of bean skin must be hulled mung beans; The "skin" of soybean skin must be refined rice pulp; The stuffing of bean skin must be glutinous rice produced in Hunan; The three freshness of bean skin must be fresh meat, fresh mushrooms and fresh bamboo shoots; The shape of the bean skin must be square and thin; The color of bean skin must be golden yellow; The taste of bean skin must be fragrant and delicious. No wonder it won the highest honor "Jinding Award" in China catering industry. Notes on Bean Skin: Originally a folk snack, Laotongcheng Restaurant was founded in 193 1. According to the traditional practice, its bean skin is mixed with beans, rice and eggs into paste, and glutinous rice is used as stuffing. Its golden and bright color, crisp outside and tender inside are famous for its unique flavor. Because the stuffing is pork leg and jade slices, it is named Sanxian bean skin, which has been improved to form bean skins with various flavors. Method for making authentic "Sam Sun Bean Skin": Raw material formula: 2 kg of rice, 750g of glutinous rice, 400g of pork 1 kg, 400g of barbecued pork, 75g of pork tongue, 0/00g of pork heart 1 00g of pork belly100g of eggs100g. Then diced with barbecued pork, mushrooms and magnolia slices. Then put the pot on the fire and add lard to heat it. First, pour in the magnolia slices and stir-fry for a few minutes. Then pour the marinated meat and diced mushrooms into the pot and continue cooking for more than ten minutes. Then put all the diced mushrooms into a pot and cook them over high fire until they are fully cooked. If the marinade is less, the pot will become meat stuffing. (2) Wash and dry the shrimps (add a little salt in winter and catch them evenly; In summer, add salt, bean powder and egg white, stir-fry in a hot pig oil pan, and make shrimp stuffing. (3) Wash the glutinous rice, soak it in clear water for seven or eight hours, drain it and steam it, then put it into a hot oil pan, add salt and warm water to fry it until it is loose but not sticky, and then put it on the pan to keep warm, so as to get the glutinous rice stuffing. 2. Making bean skin: according to the ratio of two to four, first grind 1 kg mung bean, soak it in water for four or five hours, peel it and wash it; Wash 2 kilograms of rice and soak it in water for six or seven hours. Next, the ground mung beans are mixed with rice and ground into slurry. Then put the pan on the fire to enlarge it, first pour a proper amount of oil to brush it clean, then pour a spoonful of ground slurry into the center of the pan with a spoon, half drain the slurry, flatten it with clam shells, and sprinkle with broken egg liquid. Cover the pot, simmer for about 1 minute, uncover, and shovel the bean skin with a shovel, which is the bean skin. 3. Molding: Sprinkle appropriate amount of salt and all glutinous rice stuffing, meat stuffing, shrimp stuffing and chopped green onion evenly on the bean skin. Fold the rice around the bean skin, wrap it into a square, pour a little lard on it, and adjust the fire at the same time. Cut the bean skin in the pot into small pieces, turn it over one by one, and pour some lard on it to serve. Product features: bright color, thin skin, soft and refreshing, fresh and fragrant stuffing, oily but not greasy.