Wuhan Beef and Bean Curd Skin

Flavor: Five Spice; Cooking Method: Other; Time: One Day; Difficulty: Normal.

Steps to Cook Wuhan Beef and Bean Curd Skin

Soak the rice, mung beans, and glutinous rice in water the day before. Marinate the beef, Lu Gan Zi, and shiitake mushrooms in the marinade, light soy sauce, dark soy sauce, and Shaoxing wine overnight. The next day, blend the rice and mung beans with a little water to make a slurry.

Strain the rice and mung bean slurry through a sieve. If the concentration is not enough to make a complete skin, add a little flour.

Steam the glutinous rice until cooked. Stir-fry it with oil, warm water, and salt over low heat until it is evenly distributed.

Cut the beef, shiitake mushrooms, fresh bamboo shoots, and Lu Gan Zi into small pieces. Stir-fry them with lard and slowly add the marinade until they are fully absorbed. Taste and add more light soy sauce and salt as needed. Add some pepper before removing from heat.

I used a non-stick pan with a diameter of 28cm. Heat the pan with lard. Reduce the heat and ladle the rice and mung bean slurry to make a skin. When the skin is formed, crack an egg on top and use a spatula to spread it evenly over the skin. When the egg is cooked, carefully flip the skin over.

Spread the glutinous rice on the egg skin, not too thick. Then sprinkle the marinated beef filling on top, as much as you like for a richer flavor. Finally, sprinkle some scallions. Fold the skin over the filling on all four sides, flip it over, and place it on a plate with the complete side facing up. Sprinkle some pepper and scallions.

Cut the bean curd skin into small pieces with a knife for better taste. Wuhan Beef and Bean Curd Skin is now ready to serve. It is absolutely delicious!