Wuhan Doupi
1.
Soak the glutinous rice and steam it in a pot. For the rice cooker I use, the soaking time and the amount of water for cooking are adjusted according to the quality of the glutinous rice. It cannot be hard or too soft. It depends on your preference. You can try a few more times. 200g rice can make two pots.
2.
Cut the other ingredients into cubes. The meat and shiitake mushrooms will shrink. You can cut them a little bit larger. The dried fragrant and dried eggs are too big. Next time, you can cut them into small pieces that are about 6mm square.
3.
Heat the pan without adding any oil. Put the mushrooms and beef in the pan and fry the water to remove the flavor.
4.
Put other ingredients into the pot and stir fry evenly.
5.
Add brine, star anise powder, and ginger powder, mix well, add water and cook together for about 15 minutes. The brine is used by her mother-in-law for cooking vegetables. There is a layer of lard, which is very good for putting it in. If the whole is still too weak, you can use some old soy sauces.
6.
Start the pot and save more soup. So many ingredients can be used with four pots.
7.
Noodles: All-purpose flour (the flour used to make dumplings and steamed buns at home) is made into a paste with water, which is slightly thinner than yogurt. My ratio is 100g noodles, 200g water, you can blanch two skins.
8.
Heat the pot and brush the oil (the oil is always running off the track when it is poured into the pot, so I just bought a silicone oil brush), pour the batter, and scald the circle in the pot. Beat the eggs (you don't need to beat them evenly, just a little bit). When the white of the dough has changed color, you can pour the eggs. The eggs are evenly cooked (roughly even). When the egg liquid has solidified, the dough can be turned over. Add more oil to the pot when turning it over. A piece of skin with a smaller egg.
9.
Spread cooked glutinous rice and ingredients on the side without egg liquid, and drizzle with soup. (If the action is slow, you can turn off the fire)
10.
Fry it for a while, turn it over (when you test Kung Fu), and then fry it again, press it with a spatula. Divide it into pieces, and divide it into pieces with the Western knife 😜 (the picture was made for the second time, the location of the material is different, and I forgot to take the flipped photo for the first time).
11.
Serve it, sprinkle the chopped green onion, and eat it.
Tips:
The saltiness is mainly based on the fried ingredients and the soup, and everyone can adjust it according to your own taste.
