Accessories: 6 prawns, 2 mushrooms, 1/2 carrots, 2 eggs, and appropriate amount of corn (fresh).

Seasoning: 2 tbsps of light soy sauce, 0 tbsps of 65438+ oyster sauce, 2 shallots, 5g of pepper, 2 tbsps of vegetable oil.

Practice of three fresh bean skins

1. Production technology of mung bean rice slurry:

1. Prepare 50g mung beans and 0/00g rice.

2. Put mung beans and rice into a bowl and soak in water 1 hour. The weight of soaked mung bean and rice is 190g.

3. Put the soaked rice and mung beans into the pulp cup of the cooking machine, add 380 grams of water, and electrify to make mung bean rice pulp.

4. Filter the bean dregs from the beaten mung bean rice slurry with a sieve.

5. Leave smooth mung bean rice slurry without bean dregs, and scoop up the rice slurry with a spoon to make it streamlined.

Second, the steaming process of glutinous rice:

6. Prepare 100g glutinous rice, put the glutinous rice into a bowl, add cold water and soak it for 30 minutes in advance.

7. The steamer that comes with the rice cooker is covered with a layer of steamer cloth, and the soaked glutinous rice is placed on it.

8. Put a proper amount of cold water into the inner container of the rice cooker, put it into the steamer, cover the lid, turn on the power supply, and press the cooking button to steam it.

9. Steam until the glutinous rice is cooked, and take out the glutinous rice to cool for later use.

Third, the preparation process of carrots, corn and shrimp:

10. Cut off the shrimp gun and whiskers with scissors, remove the shrimp intestines with toothpicks, peel off the shrimp shells, put enough cold water in the pot to boil, and cook in the shelled shrimp.

1 1. Peel and dice carrots, prepare cooked corn kernels, boil the water in the pot again, add diced carrots and corn kernels, simmer for 30 seconds and take them out.

12. Put the blanched shrimp, diced carrots and corn kernels on a plate for later use.

Fourth, the process of deboning and cutting chicken legs:

13. Wash the chicken leg and draw a circle along the circumference of the thin end of the chicken leg with a knife.

14. Insert the scissors into the just-drawn knife mark and cut off the skin and tendons of the chicken leg along the circumference of the thin end.

15. Draw a knife along the thick part of the chicken leg with a knife, and you can feel the blade touching the bones inside.

16. Break it from the marked knife marks to both sides by hand, separate the chicken from the bone, pull down the thick end, and cut off the meat and tendons connected with the bone with a knife.

17. Chicken leg bones and chicken are completely separated, and the separated chicken is diced with a knife.

5. Pickling technology of diced chicken with mushrooms:

18. Put a proper amount of vegetable oil in the pot, fry the shrimps until they turn red, and take out the shrimps.

19. Add the remaining oil into the diced chicken, stir-fry with a shovel until the chicken becomes discolored, and put the diced mushrooms into the pot.

20. Stir-fry mushrooms with a shovel, add 2 tablespoons of soy sauce, add 1 tablespoon of oyster sauce, add half a bowl of cold water, and cook over high heat.

2 1. Boil the soup in the pot, take out 3 spoonfuls of soup for use, continue to boil the remaining soup in the pot until the soup is dry, and take out the pickled diced mushrooms for use.

Six, three fresh bean skin production process:

22. Knock two eggs into a bowl and break them into egg liquid with chopsticks.

23. Put the pot on a big fire to heat the bottom of the pot, turn to a small fire (small fire), dip a small amount of vegetable oil in the kitchen paper towel, and evenly smear the bottom of the pot.

24. Scoop 3 spoonfuls of beaten mung bean rice paste into the pot, hold the handle of the pot by hand and turn it in one direction, so that the rice paste is laid flat on the bottom of the pot to form a cake.

25. When the surface of the bread is solidified, pour an appropriate amount of egg liquid on the bread, brush the egg liquid evenly on the bread with a brush, and smear it on the bread.

26. When the surface of the egg liquid is solidified and the bread is turned over, pour an appropriate amount of egg liquid on the bread, brush the egg liquid evenly with a brush and spread it on the bread.

27. Sprinkle the right amount of pepper until the egg liquid is solidified.

28. Spread a layer of steamed glutinous rice evenly on the surface of the bread, and then sprinkle some pepper (be careful not to spread the glutinous rice all over the surface of the bread, leaving a certain space around).

29. Spread a layer of pickled diced mushrooms and chicken evenly on the surface of glutinous rice.

30. Spread a layer of carrots, corn and shrimp evenly on the chopped mushrooms and chicken, and flatten all the materials with the back of a shovel.

3 1. Fold the space left by the bread edge by hand to form a square egg shell box.

32. Turn the square egg shell box upside down, pour some marinade along the edge of the pot, turn to high heat to collect the juice, and sprinkle shallots on the egg shell.

33. Take out the pot and cut the eggshell box with a knife.

Cooking tips

1, soaking: the raw materials for making bean skin are mung beans and rice, which are soaked in cold water in advance according to the ratio of 1:2;

2, grinding, grinding out the soaked ingredients, the pulp should be delicate when grinding, there can be no bumps, and it is as smooth as a vanishing cream when touched with your fingers. In the past, the old Tongcheng bean skin insisted on using a manual stone mill, and the ground pulp had a natural aroma;

3. spread bean skin. The most difficult thing about a good pot of bean skin is to spread the skin, which requires a thin skin. It is said that the skin of the old Tongcheng bean skin is very thin, and you can see the opposite things clearly through the skin. In addition, the leather should be uniform and the surface should not be concave and convex;

4. Ingredients: "Sanxian bean skin" is filled with glutinous rice and bean skin, with fresh meat, fresh eggs and fresh shrimp (or fresh meat, fresh mushrooms and fresh bamboo shoots);

5, shaping, ingredients on the bean skin, can not be covered with the surface of the bean skin, but to leave a certain space around, so as to facilitate shaping. During plastic surgery, the surrounding blank parts are folded to form a square eggshell box;

6. Cut into pieces, turn the formed box upside down, sprinkle with chopped green onion and cut into small pieces;

7, heat, heat is also very important, a pot of bean skin from the pot to the pot to change the heat several times, slow fire, fierce fire, flat fire, different heat at different times, in order to make the bean skin crispy and tender.