Main ingredients:
Shiitake mushrooms: 5 pieces; Eggs: 2; Glutinous rice: 1/2 bowl; Ground pork: 200g; Oil residue: 100g; Mung bean flour: 1/2 bowl.
Auxiliary materials:
Cooking oil: 2 tablespoons; Salt: 1/2 teaspoon; Five spice powder: 1/2 teaspoon; Chicken essence: a little; Scallions: appropriate amount; Ginger: appropriate amount; Garlic: appropriate amount.
Taste: Salty and savory; Cooking method: Pan-fried; Time-consuming: Several hours; Difficulty: Advanced.
Wuhan Bean Skin Cooking Steps
Prepare ingredients: shiitake mushrooms, eggs, ground pork, glutinous rice, scallions, ginger, garlic, oil residue, and mung bean flour.
Cut the shiitake mushrooms into small pieces and set aside.
Wash the glutinous rice and steam it in a pressure cooker.
Make the filling: Heat a flat-bottomed pan over low heat, add the oil residue and stir-fry until fragrant.
Add scallions, ginger, and garlic to enhance the flavor.
Add the ground pork and stir-fry until cooked.
Add the steamed glutinous rice and stir-fry evenly.
Add the chopped shiitake mushrooms and stir-fry.
Add five spice powder, salt, and chicken essence and stir-fry evenly. Let it cool and set aside.
After it cools down, set it aside for later use.
Crack 2 eggs and separate the egg whites into a bowl.
Place a traditional aluminum pot on an electric stove, brush it with cooking oil, and preheat it over low heat.
Pour the egg whites into the pot and rotate the pot to distribute the egg evenly.
Pour in the mung bean flour batter and rotate the pot to flatten the batter.
After the mung bean flour batter solidifies, pour in the glutinous rice filling. After 10 minutes, turn off the heat and use a knife to cut the bean skin into horizontal and vertical lines.
It must be cut open for shaping purposes.
After cutting, stack two pieces together and place them on a plate.
