Bean skin(dou pi )

Bean skin

Introduction:

"When I went back to my hometown, I forgot some famous bean curd. There were so many delicious things in China that I really forgot them. After I came back, I thought about how to make a solution to my regret. I went to the Asian supermarket and saw the stewed dried bean curd, So I bought it and prepared to make bean skin. The result is: I completely forgot to put it in the glutinous rice. Fortunately, it's just as delicious. Here's how to make bean skin in advance. The hulled mung beans and rice are one to one, soaked for 5 to 6 hours, and then the cooking machine makes a paste. When necessary, add appropriate amount of water, After that, about 50ml of water was added. When frying the bean skin, the bean skin was thinner and crispy. Start to use a slightly higher fire, and the bottom of the bean skin will soon shake freely on the non stick pot. At this time, you can change the fire to a lower one, and then you can spread the prepared glutinous rice. For the first time, you can make more milk to avoid the failure of the first bean skin. I made this amount for three people. "

Production steps:

Materials required:

Rice: 125ml

Mung bean: 125ml

Glutinous rice: 200ml

Ham: moderate amount (or sausage)

Mushroom: 5

Shallot: 3

Marinated dried tofu: right amount

Eggs: right amount

Onion: right amount

Salt: right amount

White pepper: right amount

Soy sauce: moderate

matters needing attention:

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: Original

Chinese PinYin : Dou Pi