Ingredients: bean skin,green garlic,bean sprouts,carrots,mushrooms,eggs,cooking wine,sesame oil,ham,salt,garlic,Daxing barbecue sauce
Ingredients: bean paste,soy sauce,salt,bean skin,sauerkraut,grass carp,MSG,pepper,ginger,dried chili,garlic
A delicious snack made purely by hand-when it comes to bean skins, many people may first think of Wuhan's three delicacies bean skins, but in my hometown Jianli, there are different flavors of bean skins, and they are really made of soybeans. When I was a child, a bowl of cooked bean husks might be a delicious breakfast, or it might be a delicious meal when I didn't want to eat. Every time I finished eating the bean husks, I would lick the bean husks paste on the edge of the bowl. Clean, the real taste is in this juice. <br />Practice for bean skin: First soak soybeans and rice in a ratio of 3:1 overnight; add appropriate amount of water to the soaked soybeans and rice and place them in a stone mill to grind them into pulp; rural tiger stove uses straw as firewood, wash and heat the large pot, spread the ground soybeans and rice pulp water along the edge of the pot into a thin bean cake; after spreading, roll three rolls immediately while it is still soft, then cut into shreds and dry. The dried bean skins should be sealed and preserved. When you want to eat, take some out and soak them with warm water before boiling them. Of course, you can also eat fresh ones, but the fresh ones are not easy to preserve, so you have to cook them right now.
