Bacon Bean Curd

Name: Bacon Bean Curd
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g Glutinous rice; 200g Wax; 50g Flour; 1 piece egg; 15g oil; Some salt; 2g black pepper powder; 10g Steamed Fish Soy Sauce; 6 pieces Fragrant dried 6; 2 pieces celery; 5s Shiitake Mushrooms; 3 pieces Chives

by Xiancao'er

4.7 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

4

Glutinous food is in my house, loved by all ages. Sticky foods such as rice cakes, glutinous rice cakes, and zongzi are also very popular. My mother-in-law used to eat 2 large bowls of steamed glutinous rice, but now she is not eating it because of her health. Zongzi and glutinous rice balls can be seen in our house all year round. They are stored frozen in the refrigerator and can be taken as you eat.
Doupi, as a breakfast in old Wuhan, Wuhan people like it, and my family is no exception.
I didn't take the time to soak the rice and beans, so I had to use soy milk to make a roux instead of hot tofu skin.

Bacon Bean Curd

1. Soak the glutinous rice in advance, wash and drain.

2. Put the glutinous rice in a pot and steam for 15 minutes.

3. When steaming glutinous rice, wash the ingredients well.

4. Cut all into fine grains for later use.

5. Heat the oil in the pan, add the bacon and stir fry to get the oil; pour the fragrant dried and shiitake mushrooms and stir well.

6. Add steamed fish soy sauce, sprinkle a little salt and pepper, add appropriate amount of cold water, cook for 5 minutes; pour in celery, stir well and set aside.

7. Mix the flour with soy milk into a paste; knock the eggs into a bowl; chop the chives into fine pieces and set aside.

8. Heat the frying pan, add a little oil, and spread it evenly; pour in the dough and spread it evenly, pour half of the egg liquid and shake it well; turn the dough over, and then pour the remaining egg liquid.