Hubei Sanxian Bean Curd
1.
Steamed glutinous rice into glutinous rice, set aside
2.
Dried tofu, red sausage and shiitake mushrooms, all cut into small cubes for later use
3.
Heat the pan with oil, add the red sausage and stir fry, stir fry and serve.
4.
Heat oil in the pan, add the dried tofu and stir fry until the surface of the dried tofu is golden brown, set aside
5.
Heat oil in a pan, add the diced mushrooms and stir fry until the mushrooms are juiced
6.
Pour dried tofu into the shiitake mushrooms and stir fry together
7.
Add Chinese brine juice, appropriate amount of water, mushroom extract, black pepper and simmer for 5 minutes
8.
Add the red sausage, stir evenly and simmer for 1 minute. The three fresh base ingredients are ready, set aside
9.
Add water and a little salt to flour to make a batter
10.
Put oil in the pan, low heat, pour a spoonful of batter, fry on low heat until the batter is solidified, beat an egg on top
11.
Fry until the egg is about to solidify, prepare to turn it over
12.
Turn the egg skin over, turn off the heat, the remaining temperature of the pan will fry the eggs
13.
Put the egg crust in the pot without taking it out, just spread a layer of glutinous rice on it, about 1 cm thick.
14.
On top of the glutinous rice, spread a layer of three fresh ingredients, and then water some of the sauce. Be careful not to make too much sauce, just soak some into the glutinous rice.
15.
Cover the pot with a plate, turn it over and pour it out. The small 6-inch pot I used, just cover the plate
16.
Cut it into small pieces with a knife and you can eat it
17.
The sauce penetrates into the glutinous rice and is paired with the three fresh ingredients of dried tofu, mushroom and red sausage. It is delicious~
Tips:
When making glutinous rice, dip the spatula into cold water and it won’t stick.
Buy on JD
Buy on Amazon
