Wuhan Bean Curd丨chinese Rice Ball (2)

Name: Wuhan Bean Curd丨chinese Rice Ball (2)
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Glutinous rice; 50g Glutinous rice flour; 50g Mustard; 50g Mung bean flour; 100g Flour; 200g Pork belly; 50g Shiitake Mushrooms; 50g Xianggan; 1 piece egg; Some Cooking Wine; Some star anise; Some Bay leaf; Some Cinnamon; Some ginger; Some shallot; Some salt; Some oil; Some Soy sauce; Some pepper

by Messinian

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I found that I really like Wuhan snacks. Not long ago, I did "Hot Dry Noodles丨"Prematurely" at home, ironing! "Chinese-style rice ball 丨 glutinous rice-wrapped fried dough sticks", also wrote "Two Ducks 丨 with identification method", and the reason why this article is called Chinese-style rice ball (2) is also because glutinous rice wrapped fried dough-tiao first Coincidentally, the main ingredient in this bean curd is also glutinous rice.
Tofu is a traditional snack in Wuhan. It is almost as famous as Regan noodles and Zhou Hei Ya. When it comes to Wuhan specialties, it will hardly be left behind. Old Wuhan people know that the time-honored brand is "Laotongcheng". In fact, when studying the method of doupipi noodles, we found that this is the same as our Huangpi Dousi (one of the three traditional Han Chinese snacks in Huangpi District, Wuhan). Upon investigation, it turns out that the bean curd was really invented by a chef who made bean shreds. :)

The making of bean curd consists of three parts, bean curd noodles, glutinous rice and toppings

Wuhan Bean Curd丨chinese Rice Ball (2)

1. Put the pork belly in water, marinate with star anise, cinnamon, bay leaves, ginger slices, cooking wine until cooked through, wash in cold water, and dice;

Wuhan Bean Curd丨chinese Rice Ball (2) recipe

2. Soak the glutinous rice in cold water overnight, then put it in a steamer and steam it for later use;
Soaking is to make it easy to cook, and it will be more waxy;
Use a steamer, gauze instead of a bowl or rice cooker to filter excess water, and the whole glutinous rice will show complete particles.

3. Dice dried fragrant, shiitake mushrooms, mustard greens, ginger and chives;

4. Put oil in the pot, add ginger, shiitake mushrooms, dried fragrant, diced pork, and mustard tuber in turn, stir-fry, add salt and dark soy sauce to taste, turn off the heat, and sprinkle with 1/2 chopped green onion. The toppings are made.

In some recipes, raw diced meat is directly boiled with ingredients to make toppings. This is good according to personal habits.

5. Mix mung bean flour, rice flour, and flour in a bowl. Add water to make rice milk. Use a spoon to scoop the rice milk into a streamlined shape. Add appropriate amount of salt;

Prepare an egg and beat it for later use;

6. Rub oil in the non-stick pan, pour the rice milk, and smooth it into a cake shape; after the rice milk is formed, turn it over and brush with a layer of egg liquid; after the egg liquid is formed, brush with a layer of cooking oil, turn it over, and temporarily turn off the heat;

7. Spread the steamed glutinous rice on the skin and flatten it with a spoon; then spread a layer of topping;
When the ingredients are placed on the bean skin, they should not cover the surface of the bean skin, but a certain space should be left around to facilitate the shaping.

8. When shaping, fold up the surrounding white space to form a square eggshell box.

9. Fold the square egg-skin box, turn it over, toppings down, to reveal the egg-yellow skin. Pick up the pot, cut into pieces, and eat.
To keep the dough intact when turning the noodles or when starting the pan, you can cover the bean curd with a plate, and then turn it over to a plate, back and forth several times to get the noodles you want.

Tips:
For mung bean and rice milk, it is better to soak mung bean or rice to make a pulp.

Mexi Niang, a food and lifestyle writer, shares food, travel and life fun from time to time. WeChat public account: lvyinposuo (or search for 墨西娘), Weibo @墨西娘. Personal WeChat: guangyingji Please indicate the source