Various ways to make three fresh bean curds: Method 1 of three fresh bean curds
Making materials: 350 grams of skinless pork (lean and fat), 25 grams of shiitake mushrooms , 200 grams of fresh shrimps, 100 grams of steamed magnolia slices, 75 grams of barbecued pork, 175 grams of cooked lard, 100 grams of clean pork heart, 10 grams of cooking wine, 100 grams of clean pork strips, 4 eggs, 100 grams of clean pork belly, refined salt 35g, 700g glutinous rice, 5g MSG, 200g rice, 50g soy sauce, 100g mung beans.
Method: 1. Grind the mung beans and soak them in water for 4 hours, remove the shells and wash them, wash the rice, soak them in water for 6 hours, mix with the mung beans and grind them into a fine paste (mung beans 2) Cheng, rice 40%).
2. Wash the pork and cut into pieces about 6.5 cm wide and 3.3 cm thick. Put the pork belly, pig heart, and pork mouth strips into the pot, cover with water, and cook on a high fire for about 1 hour, then add the pork and cook together, add soy sauce, cooking wine, monosodium glutamate, refined salt, and 500 grams of water and simmer until cooked When cooked, take it out and let it cool, then cut it into dices as big as peas together with the barbecued pork. Cut the mushrooms and magnolia slices into small dices, put them into a pot of boiling water and cook for 10 minutes, remove and dry. Wash fresh shrimps.
3. Put the wok on high heat, add cooked lard and heat it, add diced magnolia slices and stir-fry for 5 minutes, then add the mushrooms and stir-fry for a few times, pour the meat marinade into the pan. For 10 minutes, add the diced pork, fresh shrimps, diced noodles, diced pork heart, diced tripe, and diced barbecued pork into the pot and cook for 10 minutes. When all the ingredients in the pot are cooked and flavorful, the marinade will gradually dry out, and the pot is ready. filling.
4. Wash the glutinous rice, soak it in clean water for 8 hours, take it out and drain it, put it in a basket and steam it with boiling water over high heat. Take it out and cool it slightly, put it in the pot over medium heat, add cooked lard, refined salt, and warm water and stir-fry evenly. When the glutinous rice is fragrant and stir-fry, put it in a basin and keep it warm for later use.
5. Put the pot on the fire, brush the pot with a little oil and water, and when the pot burns until red and smooth, ladle the mung bean rice milk into the pot, and quickly use the clam shell to turn the center of the pot upward. Scald all sides evenly, form into a round bean skin, beat in 4 eggs, spread evenly using the same method, cover, lower the heat, and bake for 1 minute to mature the skin.
6. Use a small iron spatula to loosen the surroundings of the cooked glutinous rice skin, turn over the bean skin with both hands, sprinkle refined salt evenly, spread the cooked glutinous rice evenly on the skin, and then sprinkle in After frying the meat filling and chopped green onion, fold the corners around the bean skin neatly, wrap up the rice and meat filling, pour cooked lard along the edge of the bean skin, cut into small pieces while frying, turn over quickly, and pour in Remove the cooked lard from the pot and put it into a plate. Method 2 of three fresh bean curds
Ingredients: 350 grams of skinless pork, 4 eggs, 100 grams of clean pork strips, 100 grams of clean pork belly, 100 grams of steamed magnolia slices, 25 grams of steamed shiitake mushrooms, 75 grams of barbecued pork, 5 grams of MSG, 100 grams of clean pork heart, 175 grams of lard, 200 grams of rice, 10 grams of Shaoxing wine, 100 grams of mung beans, 50 grams of soy sauce, 700 grams of glutinous rice, 36 grams of refined salt. Method: 1. Rice, After soaking the mung beans, add 150 grams of water and mix in a food processor to make a pulp. The finer the better.
2. Cut pork, pork strips, pork tripe, magnolia slices, mushrooms, barbecued pork, and pig heart into dices, and add appropriate amount of MSG, Shaoxing wine, soy sauce, and refined salt to make the filling. 3. Wash the glutinous rice, soak in water for eight hours, drain, steam over high heat and let dry. Place the pot on the stove, add 50 grams of lard, a little salt, and 250 grams of water. Add the glutinous rice and stir-fry evenly until the rice is thoroughly stir-fried.
4. Spread the bean batter into a skin in the frying pan, beat in the eggs and spread evenly, and cover the pan. Branded mature skin. Use a spatula to loosen the skin around it, turn it over and sprinkle 10 grams of salt. Pour in the glutinous rice and spread it evenly. Sprinkle the filling on half of the dough and spread it evenly. Fold the glutinous rice and pulp skin in half.
5. Pour lard along the edge of the bean skin, increase the oven temperature and fry for a while, cut into small pieces while frying, then pour in 45 grams of lard, and serve.