Three fresh beanskin practice

Practice one

Raw materials: skinned pork (lean seven fat gas) 350 grams, 25 grams of mushrooms, 200 grams of fresh shrimp, 100 grams of hairy yucca slices, barbecued pork 75 grams of cooked pork 175 grams of cooked lard, 100 grams of pure pig heart, 10 grams of cooking wine, 100 grams of pure pig mouth strips, 4 eggs, 100 grams of pure pork belly, 100 grams of pure pork belly, 100 grams of pure pork belly, 100 grams of pure pork belly, 100 grams of pure pork belly, 100 grams of pure pork belly, 100 grams of pure pork heart. 100 grams of net pork belly, 35 grams of refined salt, 700 grams of glutinous rice, 5 grams of monosodium glutamate, 200 grams of rice, 50 grams of soy sauce, 100 grams of green beans.

Practice:

1. mung bean grinding soaked in water for 4 hours, shelled and washed, rice washed, soaked in water for 6 hours, and mung beans mixed with grinding into a fine paste (mung beans into two, rice into four).

2. Wash the pork, cut into about 6.5 cm wide, 3.3 cm thick meat. Pork belly, pork heart, pork mouth strips into the pot, add water to submerge, cook on a high flame for about 1 hour, and then put the pork to cook, add soy sauce, cooking wine, monosodium glutamate, refined salt, 500 grams of water stew, to be cooked and flavored, fished out and cooled, with barbecued pork, respectively, cut into such as a pea grain-sized dice. Shiitake mushrooms, magnolia slices cut into small dices, respectively, into a pot of boiling water for 10 minutes, fish out to dry. Wash the fresh shrimp.

3. frying pan on a high flame, down into the cooked lard hot, into the yucca slices of diced stir-fry 5 minutes, and then into the mushrooms stir-fry for a few minutes, will be boiled meat marinade poured into the burn 10 minutes, and then pork, fresh shrimp, the mouth of diced strip, pork heart diced, diced tripe, barbecued pork diced into the pot and burned for 10 minutes, to be pot raw materials are all cooked flavor, marinade gradually cook dry, start the pot into the stuffing.

4. Glutinous rice washed, soaked in water for 8 hours, drained, on the cage with a high fire boiling water steamed. Remove a little cool, that is, the pot on medium heat, add cooked lard, refined salt, warm water and stir fry, to be tasted when the glutinous rice fried loose, held in the basin insulation to be used.

5. pot on the fire, with a little oil and water to brush the pot, to be burned until the pot red smooth, the mung bean rice paste into the pot, quickly with the mussel shells to the heart of the pot upward to all around the paste, into a round bean skin, beat into the egg 4, with the same method of coated well, cover the lid, reduce the stove fire, branding for 1 minute into the mature skin.

6. With a small iron pot spatula will be cooked around the skin shovel loose, with both hands to turn the skin over to the side, evenly sprinkled with refined salt, and then cooked glutinous rice in the skin, then sprinkled into the fried meat and green onion, the skin around the edges of the fold neatly, the rice and meat mixture wrapped together along the side of the skin dripping cooked lard, frying the side of the cut into small pieces, and then quickly turn over, and then poured into the cooked lard, pots and pans into the plate into that is completed.

Practice two

Raw materials: 350 grams of skinless pork, 4 eggs, 100 grams of net pork mouth strips, 100 grams of net pork belly, 100 grams of watery yucca slices, 25 grams of watery mushrooms, 75 grams of barbecued pork, 5 grams of monosodium glutamate, 100 grams of net pork heart, lard 175 grams of rice 200 grams of wine 10 grams of mung beans 100 grams of soy sauce 50 grams, 700 grams of glutinous rice, 36 grams of refined salt

Practice:

1, rice, mung beans soaked and added 150 grams of water in the food pulverizer mixed pulp, the finer the better.

2, pork, pork mouth strips, pork belly, yucca slices, shiitake mushrooms, barbecued pork, pork heart cut into dices, add the right amount of monosodium glutamate, shaoxing wine, soy sauce, refined salt to make the filling.

3, glutinous rice washed, soaked for eight hours, drained, steamed over high heat to dry a little. Pot on the stove with 50 grams of lard, a little salt, 250 grams of water, into the glutinous rice fried, until the rice fried through.

4, the soybean noodle paste in the skillet spread into a skin, beat the egg coated, cover the pan. Cook into a mature skin. Use a spatula to loosen the skin around, turn over and sprinkle salt 10 grams, pour the glutinous rice and spread it, sprinkle the filling on half of it and spread it well, fold the glutinous rice and pulp skin.

5, along the edge of the bean skin dripping lard, raise the temperature of the stove to fry for a while, while frying and cut into small pieces, and then poured into the lard 45 grams, start the pot can be.