1, dregs buns:
Face, with a good noodle, the general hairy noodle on the line.
Baozi filling: fungus, mushrooms, dried moss leaves, fine powder (taro powder made so that in the fried incense will not be broken, and will not stick to the pan), shrimp, egg skin, bean curd.
The fungus, mushrooms, and dried moss leaves are soaked in water, washed, and chopped. The dry leaves should be washed a few times, otherwise there will be a bitter taste. Then they are fried dry water, respectively, oil fried incense.
Shrimp should be soaked in water before frying in oil, so that the shrimp flavor will be particularly strong.
Egg skin should also be chopped, bean dregs do not need to fry, because the dregs will paste the pan.
Put all these ingredients together and add salt, chicken broth, thirteen spices, sesame oil, oyster sauce (not too much) and mix well, then you can wrap.
After wrapping, steam for about 15 minutes.
2, fried bean dregs
The dregs of beans with gauze pockets packed with water rinse to water clear, drain the water, down the pan stir-fried to dry. Green beans first day of soaking back to soft, boiled in water, pick out the skin, clean and ready to use;
Sit in a pot on the fire into the oil, when the oil temperature to 3 into the heat, under the ginger, onion stir-fried incense, large soybean residue stir-fried to add salt, pepper, chicken, soy sauce, broth, green beans stir-fried to the residue of the aroma. Thicken with cornstarch and add to plate. The center of the steak, put some green onions, hot sesame oil drizzled on the green onions that is ready.
3, bean dregs cake
In the bean dregs into an egg, add appropriate amount of flour, salt and minced green onion.
If it is too dry you can use water to adjust the consistency, stirring into a batter without flour particles.
Coat the bottom of the pan evenly with a thin layer of oil and set over medium-low heat. When the pan is hot, spoon a ladleful of batter into the pan and spread it out into a round pancake.
When the bottom side is cooked, flip it over and cook until both sides are golden brown, then serve and cut into pieces.