Three fresh bean curds
Glutinous rice 80g | Lotus root Half |
Shiitake mushrooms 2 flowers | Dried tofu 2 items |
Mulled mustard 10g | Eggs 1 |
flour 50g | Soybean noodles 5g |
Vegetable oil 5ml | Light soy sauce 5ml |
Old soy sauce 2ml | Star anise 1 small block |
Fragrant leaves 1 tablet |
Step 1
p> Soak the glutinous rice in advance, wash it and put it into a steamer and steam it for 30 minutes. After steaming, let cool.Step 2
Prepare lotus root, soaked mushrooms, dried tofu and pickled mustardStep 3
Cut them all into small dices.Step 4
Put the lotus root into the pot and blanch it briefly to prevent the lotus root from turning black, then take it out.Step 5
First pour 3ml vegetable oilStep 6
Add diced mushrooms and saute until fragrantStep 7
Add the other ingredients and stir-fry.Step 8
Add water to cover the ingredients, add bay leaves, star anise, light soy sauce and dark soy sauce, cook until the juice is slightly thick, then turn off the heat and take it out.Step 9
Take a bowl and add flour and soybean noodlesStep 10
Add appropriate amount of water to make a thinner batter.Step 11
Crack another egg and set aside.Step 12
Heat the pot over low heat and pour in the remaining 2ml of vegetable oilStep 13
Spread the batter first, spreading it as round and thin as possible.Step 14
After it is slightly set, pour in the egg liquidStep 15
Turn over after setting.Step 16
At this time, add the glutinous rice and fried diced vegetables in sequence (you can turn off the heat for this step.)Step 17
Fold the surrounding pancakes backStep 18
Fry for a while and then turn off the heat~Step 19
Take out the fried tofu skin and cut it into pieces~Step 20
Sprinkle some chopped green onion~Step 21
O(∩_∩)O Haha~ Let’s eat~ Cooking tips for three fresh bean curds1. When frying, the heat must be low throughout.
2. Mine is a high imitation version of Wuhan tofu skin, made exactly according to my own preferences.