In the traditional method of making three fresh bean skins, rice and mung beans are mixed at the ratio of 2: 1, soaked for several hours and ground into slurry. Because the dosage of mung bean is relatively large, the prepared skin has poor toughness and is easy to be damaged. In addition, the more mung beans, the less attractive the skin color. In order to prevent skin damage, chefs often fry the finished products until the skin is thick and the taste is poor.
Sanxian bean skin is mainly made of glutinous rice, bean skin and marinade. "Sanxian" refers to "fresh meat, fresh mushrooms and fresh bamboo shoots", which is the soul and essence of Sanxian bean skin. Thin skin and thick stuffing, soft fragrance, oily but not greasy, crisp outside and tender inside, especially attractive.
The practice of the family version of Sanxian bean skin-delicious without going out to buy it, safe and delicious. Ingredients: 250g glutinous rice, 250g pork belly, 7 mushrooms, 70g dried bamboo shoots, 2 eggs and 50g flour.
Accessories: half a carrot, dried bean curd 100g, pickled mustard tuber 30g, chopped green onion, a little black sesame, starch 1 spoon.
Seasoning: 2 tablespoons light soy sauce, half a spoonful dark soy sauce, cooking wine 1 tablespoon, oil consumption 1 bowl of mushroom water, 3 star anise and 4 crystal sugar.
Braised pork with three fresh bean skins;
(1) Wash Lentinus edodes and dried bamboo shoots with clear water, remove the stalks and soak them separately. Pork belly, dried bean curd, carrot and dried bamboo shoots are all cut into 0.5*0.5cm dices, and one mushroom is cut into 10 pieces; Chop the shallots for later use.
(2) Soak the glutinous rice for more than 1 hour in advance, then put the steamed cloth and glutinous rice into a steamer, boil it with strong fire, and steam it with low fire for half an hour to 1 hour. . After the glutinous rice is steamed, take it out for use.
③ Prepare a bowl of soup in advance: take a large bowl, add 3 star anise and 4 crystal sugar, then add 2 tablespoons of soy sauce, half a tablespoon of soy sauce, 65,438+0 tablespoons of cooking wine and oil consumption, and stir well for later use.
(4) Put a little oil in the wok, stir-fry diced meat, then add dried bamboo shoots, stir-fry until the pork is completely white, and then add mushrooms. Because dried bamboo shoots don't absorb oil, they are fried first.
⑤ Then put it into the soaked mushroom water without all the ingredients. If the mushroom water is not enough, you can add some water, and the water must be more than the ingredients. Then pour in the prepared seasoning and simmer for 20 minutes.
⑥ Then add carrot, dried bean curd and diced mustard tuber, simmer for 10 minute, and take out for later use. Don't drain the soup. Braised pork needs soup to be delicious.