1. Prepare ingredients: shiitake mushrooms, eggs, pork filling, glutinous rice, green onion, ginger and garlic, oil residue, mung bean flour.
2. Cut shiitake mushrooms into sections and finely chop, set aside.
3. Wash the glutinous rice and steam it in a water pressure cooker.
4. To make the inset: Put the pan on the induction cooker and turn on a small fire, pour the oil residue and stir fry until fragrant.
5. Add scallion, ginger, garlic and fragrant.
6. Pour in the pork filling and fry until cooked.
7. Pour the glutinous rice and stir fry evenly.
8. Add shiitake mushrooms and stir fry.
9. Add five-spice powder, salt and chicken essence.
10. Stir-fry evenly and let cool, set aside.
11. Knock 2 eggs and drain the egg whites into the bowl.
12. Put the aluminum pot from the family's ancestors on the electric stove, smear the cooking oil with an oil brush, and turn on a small fire to preheat.
13. Pour the egg whites into the pan and turn the aluminum pan to distribute the egg liquid evenly.
14. Pour the mung bean batter and turn the aluminum pan to flatten.
15. After the mung bean batter has solidified, pour the glutinous rice into the inside. After 10 minutes, turn off the heat and use a knife to draw horizontal and vertical dividing lines in the bean skin.
16. It must be cut apart for easy shaping.
17. After slicing, the two pieces are buckled up and down as a set, and then the plate can be loaded.
Tips:You can also use whole egg liquid, but use chopsticks or egg yolk to stir evenly.
