"Bean shredded" is the name for Wuhan, and it is called "mung bean skin" here in Honghu. It is made of mung bean soaked in water, ground into paste, cooked with starch, and then mixed with starch to make a paste. Put in the pan and spread into a thicker mung bean skin. Roll it up and let it cool. When eating, cut it into strips or shredded. You can also cut fresh shredded beans into thin threads and dry them in the sun to make "dried shredded beans". Fresh shredded beans taste delicious, but it is not easy to store. Generally, it can only be stored when wrapped in plastic wrap and sealed in the refrigerator for refrigeration. It can only be stored for two days without deterioration; although the shredded dried beans are not as delicious as fresh shredded beans, they have a dry aroma of the sun. Moreover, the shredded beans can be stored for a long time. If they are kept dry, they can be stored for a year. However, the nutrition is of course not as good as fresh ones!
I personally like to eat fresh shredded beans, especially boiled beans, because in addition to their softness and faint mung bean aroma, the boiled shredded beans are also very delicious. People in Hubei eat boiled shredded beans. The general original soup is lotus root ribs soup or mushroom liver soup. These two soups are a perfect match for boiled shredded beans. Using these two soups to cook shredded beans will have a 1+1>2 effect. But my family happened to have neither of these two soups. I searched the refrigerator's inventory and found that the only things I could make soup were eggs, spinach and shrimp. So I decided to use local ingredients and make a different shredded soy bean with the ingredients at hand.
Three fresh shredded beans
Recipe Recommendations
- bean silk 150 grams
- eggs one
- base shrimp eight
- spinach a
- pepper appropriate amount
- vegetable oil appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Three fresh shredded beans
1
Remove the stalks and wash the spinach, and defrost the shrimp on the base.
2
Beat the eggs and cut the shredded beans into long strips.
3
Heat a pan, brush a little oil, pour eggs into the shell.
4
Button out, roll up, and cut into strips as wide as the shredded beans.
5
Pour appropriate amount of water or stock into the soup pot, boil over high heat, add spinach, shrimp and egg skins, and add appropriate amount of vegetable oil and salt.
6
After boiling again, add shredded beans, cook for another five minutes, turn off the heat, add a small amount of chicken essence and pepper to taste when starting the pan.