Three Fresh Bean Curd
by ☆Ninja★
Favorite
Difficulty
Hard
Time
2h
Serving
2
Hubei specialty snacks, three fresh bean curd"
1. Prepare materials
2. I didn’t buy mung bean flour and replace it with flour. It’s best if the mung bean flour popped out is crispy and not easy to tear. The glutinous rice is steamed and reserved, and the rest of the ingredients are diced.
3. Marinate the diced meat with cornstarch and cooking wine and stir-fry for 5 mature. Remove and set aside
4. Pour the oil and stir-fry the bamboo shoots, fragrant dried and kohlrabi until 5 mature
5. Add star anise, bay leaves, cinnamon, light soy sauce, dark soy sauce, pepper, add water and the ingredients evenly, reduce the heat to simmer until delicious, when the soup is almost dry, add the meat and stir fry, set aside
6. Stalling noodles is a more difficult step. It is easy to spread very thick with flour. It is recommended to spread the dough evenly in a cold pan and then fry it on both sides with a low fire, one side of which is spread with an egg to make the outer skin.
7. With the egg side facing down, put the steamed glutinous rice on the dough and spread it out. The thickness is 1cm~1.5cm.
8. Sprinkle the prepared marinade evenly on the glutinous rice and flatten it firmly
9. Turn over the pan in the previous step and fry for 1~2 minutes
10. Out and cut into pieces
11. Finish loading
Tips:1. The taste of the marinade determines the overall taste, you can DIY according to your taste
2. The key to the taste is the noodles. The noodles made from mung bean flour have a crunchy texture, while the general flour is soft.
