Sanhe doupi

Sanhe bean skin Sanhe bean skin (Sanhe bean curd silk) 2006-12-05 10:30 Raw material formula: rice 2 kg glutinous rice 750 g mung bean 1 kg pork 400 g barbecued pork 75 g pig's mouth 100 g pig's heart 100 g pig's belly 100 g eggs 5 shrimps 100 g water-made Olay tablets 100 g water-made Dongru 50 g saltwater 5 g gouache 50 g coarse salt 35 g chopped green onion 50 g rice wine. Production method: 1. Stuffing: (1) Cut the pork into pieces: put the pig's mouth, pig's heart and pig's belly into a pot, add enough water (about 0.5 kg) and salt, soy sauce, saltwater, yellow wine and monosodium glutamate at one time, cook them with high fire, and take them out to dry (the marinade is reserved). Then cut them into cubes with barbecued pork, mushrooms and magnolia slices. Then set the pot on fire, add lard and heat it. First, pour in diced magnolia slices and stir-fry for several minutes. Then pour in the cook the meat marinade and diced mushrooms reserved on it and continue to cook for more than ten minutes. After that, put all the diced diced diced diced diced diced mushrooms into the pot and cook them with high fire until they are fully cooked. When there is little marinade, the pot will become meat stuffing. (2) Wash and dry the shrimps (in winter, add a little salt and grab them evenly; In summer, add salt, water bean powder and egg white, stir-fry in a hot pig oil pan with a big fire, and serve as shrimp stuffing. (3) Wash the glutinous rice, soak it in clear water for seven or eight hours, drain it and steam it, that is, put it in a hot oil pan, add salt and warm water and fry it until it is loose but not sticky and salty, then put it on the pan and keep warm, so as to get the glutinous rice stuffing. 2. Making bean skin: according to the ratio of two to four, first grind 1 kg of mung beans, soak them in water for four or five hours, peel them and wash them; Wash 2 kilograms of rice and soak it in water for six or seven hours. Next, the ground mung beans are mixed with rice and ground into slurry. Then enlarge the pan on fire, first pour in the right amount of oil to brush it clean, then pour a spoonful of ground slurry into the center of the pan with a spoon, half-drain the slurry, flatten it with clam shells, and sprinkle the broken egg liquid. Cover the pot cover, lower the fire power and burn for about 1 minute, then remove the cover, shovel the bean skin with a shovel and turn it over, which is the bean skin. 3. Forming: Sprinkle a proper amount of salt and all glutinous rice stuffing, meat stuffing, shrimp stuffing and chopped green onion evenly on the bean skin. Fold the rice around the bean skin, wrap it into a square, pour a little lard, and turn up the fire at the same time, cut the bean skin in the pot into small pieces, turn it over one by one, pour some lard and serve. Product features: bright color and thin skin, soft and refreshing, fresh and fragrant stuffing, oily but not greasy.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)