Wuhan Beef Bean Curd

Name: Wuhan Beef Bean Curd
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 2 copies Bean curd; 250g beef; Several Shiitake Mushrooms; 2 pieces Lu Ganzi; A pack Halogen material; Some Fresh bamboo shoots; 75g Glutinous rice; 150g green beans; 300g Rice; a little Flour; 2 pcs egg; Some lard; Some Soy sauce; Some Shaoxing wine; Some salt; Some pepper

by Sleeping sheep

4.8 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

The Wuhan plot of Wuhan people is very serious.
Too early, naturally is a very important thing every day.
There are a lot of premature snacks in Wuhan, and every year I go back, there are several kinds of breakfast, and there is not enough food to eat.

Hot dry noodles are naturally my favorite, but it's a pity that you can't buy soda noodles outside, so I never make them.
However, you can do it yourself. Although there is no such big pot, it is okay to make a small portion for yourself.
The trouble is troublesome. But after a bite, it is not just a piece of tofu. It is also a nostalgia for my great Wuhan."

Wuhan Beef Bean Curd

1. Soak rice, mung beans and glutinous rice in water the first day.
Beef, Luganzi, shiitake mushrooms, soy sauce, dark soy sauce, and Shaoxing wine are marinated well, soak overnight.
The next day, the rice and mung beans are mixed with a small amount of water to make a slurry.

2. Strain the rice and mung bean milk through a sieve. If the consistency is not enough, you can add a small amount of flour.

3. Steamed glutinous rice. Fry slowly with oil, warm water and salt over low heat.

4. Dice beef, shiitake mushrooms, fresh bamboo shoots, and Luganzi. With lard, slowly add brine, let them soak up the brine, and fry them into fillings.
To taste, add light soy sauce and salt.
Add some pepper to the pot.

5. The 28cm diameter non-stick pan I used.
Add lard and heat the pot. Change to low heat, scoop rice and mung bean milk, spread it into skins.
Wait for the skin to form, beat an egg on it, stir it with a spatula, and spread the entire skin.
When the egg skin is formed, carefully turn the egg skin over.

6. Spread the glutinous rice on the egg skin first, not too thick.
Sprinkle the braised beef filling on the glutinous rice. Sprinkle as much as you can wrap. The more the better, the flavor will be sufficient.
Sprinkle some green onions at the end.
Fold the egg crust on all sides onto the filling, turn it over, put the whole side up, and place it on a plate.
Sprinkle some pepper and green onions.

7. Use a knife to cut the tofu skin into small pieces, which is more delicious.
It's ready to be served.
The fragrant and absolutely delicious Wuhan beef bean curd!

Tips:
1. Don't give too much water to the rice and mung bean milk at the beginning, otherwise it will not make the dough if it is too thin. Otherwise, you have to give too much noodles, so you won't be considered "bean" skins.

2. How to marinate beef, dried seeds, and shiitake mushrooms? Prepare yourself according to your personal taste or buy a prepared marinade. You can also add other materials to it as you like.

3. The skin of the rice and mung bean milk is relatively soft, but once the egg is spread, it is firm and can be turned over.

4. The bean curd on the streets of Wuhan will not be so particular. Less meat and more vegetarian stuffing. A big pot, spread a big piece, enough for many servings. I made it by myself, with a lot of meat, one bean curd and one egg, and it was more enjoyable.

5. The amount of material depends on how it is made. So you don’t have to follow the values I gave.