Main ingredients: 50 grams of mung beans, 150 grams of rice, 100 grams of glutinous rice, 1 chicken thigh

Supplementary ingredients: 6 kiwi shrimp, 2 mushrooms, 1/2 carrots, 2 eggs, corn (fresh) in moderation

Seasoning: 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 2 small green onions, 5 grams of pepper, 2 tablespoons of vegetable oil

SanShan DouPi practice

I, mung bean rice pulp production process:

1. Preparation of mung beans 50 grams, prepare 100 grams of rice

2. Mung beans and rice in a bowl, add water did not exceed the surface, put aside to soak for 1 hour, soaked mung beans and rice weighing 190 grams

3. Soaked rice and mung beans in the cooking machine pulp cup, add 380 grams of water, power on, beat into the Mung bean rice paste

4. beat the mung bean rice paste with a sieve to filter out the dregs

5. leave no dregs particles of smooth mung bean rice paste, with a spoon to scoop up the rice paste into a streamline

The second, the process of steaming glutinous rice:

6. Prepare the glutinous rice 100 grams of glutinous rice, glutinous rice in a bowl, add cold water did not exceed the surface of the glutinous rice, soak for 30 minutes ahead of time

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

8. rice cooker liner put the right amount of cold water, into the steamer drawer cover the lid, power, press the cooking button to steam

9. steaming to the glutinous rice is cooked, take out the glutinous rice and let it cool

three, carrots and corn shrimp preparation process:

10. kiwi shrimp with scissors cut out the shrimp guns and Shrimp whiskers, with a toothpick to remove the shrimp intestine, peel off the shrimp shells, the pot put enough cold water to boil over high heat, into the shells of the kiwi shrimp cooking

11. carrots peeled and cut into small dices, ready to cook corn kernels suitable, the pot of water again boiled, into the diced carrots and corn kernels, blanch for 30 seconds to control the water and fish out

12. blanch the shrimp, carrots, diced carrots and corn kernels put on a plate and spare

The four chicken thighs boneless, the chicken thighs, the chicken thighs, the chicken thighs, and then put on a plate. >four, chicken thighs de-boning and cutting process:

13. chicken thighs washed, with a knife in the thin end of the thighs, along the thin end of the circumference of a circle

14. scissors inserted in the knife mark just scratched, along the thin end of the circumference of the chicken thighs, cut the skin and tendons are cut

15. chicken thighs with a knife in the meat of the thick, along the length of the thighs of the knife, can feel the The blade of the knife touches the bone inside

16. Use your hands to break the chicken meat from the knife mark to both sides, separate the chicken meat from the bone, pull it down to the end of the thick end, use the knife to cut off the meat and tendons connected to the bone

17. Chicken thigh bone and chicken meat will be completely separated from the separation of the chicken meat with a knife to cut it into small dices

Fifth, the process of brining the chicken with mushrooms:

18. . pan put a moderate amount of vegetable oil, put the peeled shrimp shells stir-fried shrimp shells turned red, fish out the shells

19. the remaining oil into the cut chicken diced with a spatula stir-fry, stir-fry until the chicken changed color, diced mushrooms in the pot

20. with a spatula stir-fry to the mushrooms out of the flavor, put 2 tablespoons of soy sauce, put 1 tablespoon of oyster sauce, add a small bowl of cold water, simmering

21. Cook until the pot of soup boiled, use a spoon to scoop out 3 tablespoons of soup spare, the rest of the soup continue to simmer in the pot, cook until the soup dries up, marinated mushrooms diced chicken take out and spare

Six, three fresh soybean skin production process:

22. Eggs knocked into a bowl of two eggs, with chopsticks beaten into egg liquid

23. Pan on the fire on high heat pan, turn the fire ( Turn the heat down to a simmer (low heat), dip a kitchen towel into a small amount of vegetable oil, and coat the bottom of the pan evenly

24. Scoop 3 tablespoons of beaten mung bean and rice paste into the pan, and turn the pan handle in one direction to make the rice paste spread out on the bottom of the pan into a pastry

25. When the surface of the pastry is solidified, pour in an appropriate amount of egg wash on top of the pastry, and use the brush to brush the egg wash away from the pastry

26. 26. When the surface of the egg mixture is solidified, turn the pastry over, pour the appropriate amount of egg mixture on the pastry, and use a brush to brush the egg mixture evenly spread on the pastry

27. Sprinkle the appropriate amount of pepper, and wait for the egg mixture to solidify

28. Evenly spread a layer of steamed glutinous rice on the surface of the pastry, and then sprinkle in the appropriate amount of pepper (pay attention to the glutinous rice should not be spread all over the surface of the pastry, and leave a certain amount of space around it)

29. Spread an even layer of diced chicken with marinated mushrooms on the surface of the glutinous rice

30. Spread an even layer of carrot, corn and shrimp on top of the diced chicken with mushrooms, and use the back of the spatula to flatten all the ingredients

31. Fold the space left at the edges of the pastry with your hands to form a square box of egg shells

32. Turn the square box of egg shells over, and drizzle some of the scooped out ingredients into the egg shells along the sides of the pan. The side of the pan, dripping some scooped out of the marinade, turn the heat to juice, chopped green onions sprinkled on top of the egg skin

33. out of the pan, with a knife to cut the egg skin box

Cooking tips

1, soaking, do soya bean skin with the ingredients are mung beans and rice, both according to the ratio of 1:2 in advance with cold water soak;

2, grinding, soaking good ingredients for grinding, grinding, grinding should be fine, and the pulp should be very fine, so that it is very fine. Grinding pulp should be fine, there can not be pimples, with a finger touch is like snow cream general lubrication. In the past, the old Tongcheng bean skin insisted on using handmade stone grinding, grinding out the pulp has a natural aroma;

3, spreading bean skin. A good pot of bean skin is the most difficult to spread the skin, the skin requires thin, it is said that the old Tongcheng bean skin skin thin enough to see through the skin on the opposite side. In addition, the skin should also be uniform, the surface can not be pitted;

4, ingredients, "three fresh beanskin" is glutinous rice and beanskin cooperation to fill with fresh meat, fresh eggs, fresh shrimp (or fresh meat, fresh mushrooms and fresh bamboo shoots);

5, shaping, ingredients on the beanskin, can not be spread all over the surface of the beanskin, but to be around! Leave some space to facilitate shaping. Shaping, the surrounding white part of the folded up, forming a square egg skin box;

6, cutting, shaping the box turned over, sprinkled with green onion cut into small pieces;

7, fire, fire is also essential, a pot of bean curd from the pot to the pot to change the fire several times, the fire, the fire, the fire, the fire, the fire, the different times with different fire, in order to make the skin to reach the crispy characteristics of the tender inside.