As a foodie, when the child's taste buds remember a taste, when they grow up, they will feel depressed...
Mung bean powdering
Add flour and household starch
Eggs in the wash basin, egg yolks on the side of the spare
Add cold water, adjust to a thin paste, put it on standby
Wash before immersing for more than 5 hours in advance.
The ingredients are cut into small pieces.
Meat and ginger garlic are marinated with raw wine
Hot pot cold oil
Add peas in order, mushrooms, dried beans, black pepper, soy sauce, soy sauce, salt, add a little water, cook for 3 minutes, and the soup is almost the same. Add the mushroom and close the soup. Don’t finish it. Leave a little bit on the rice and put it on the side.
The glutinous rice is steamed and kept warm.
I specially bought a wok (because of feelings haha) pan brush oil to burn heat and then turn off the fire to dig into the evenly spread the cake. I don’t know why it’s not as good as the cake. The fire until the last moment of the whole bean skin
Just leave the egg yolk at this time, use a thick layer of egg yolk on the side of the cake and wait for the egg to dry. Turn the cake over the side of the cake and pour a little oil. Turn the pot and let the oil run. The fire continues to slowly slowly fry and you will find that the cake wrapped in egg yolk will be fried into a bright golden yellow.
Evenly and forcefully spread glutinous rice
Spread the vegetables
Turn the bean husks. The little cockroach is to take a plate and buckle it on the bean husk. Then turn the whole pan over and return the bean hull from the plate to the pan. Don't stop to continue to fry it!
The last is dicing and handsome chopped green onion! ! !
I wish you a happy meal~
I suggest you go to the big supermarket to buy mung bean starch directly! This is a better way to do the skin of the skin. The paste of the skin is mung bean starch plus flour. The ratio is about 1:2.