Homemade bean shreds

Homemade bean shreds

Introduction:

"I like fresh fried bean shreds very much, but the market is made of rice noodles and spinach juice. It's like fried rice noodles. It's hard to eat authentic fried bean shreds. Now let's do it by ourselves and have enough food and clothing."

Production steps:

Step 1: soak rice in water overnight

Step 2: smash the mung beans a little, add more blisters for one night, rub them with both hands the next day, and part of the mung bean skin will be rubbed down (it doesn't matter if some of them can't be rubbed down, they will be ground up when refining), then wash the mung bean skin with the method of panning rice, and drain the water for use

Step 3:

Step 4: mix the rice beans and grind them in 6 times. Pay attention to control the amount of water, my method is the first three times to add water and rice beans level, the last three times to use the first three times to hit the rice slurry as water, after grinding the consistency of the rice slurry is just good

Step 5: beat a good rice slurry, can be streamed down, ha ha, baking language

Step 6: oil the frying pan, light a small fire

Step 7: add appropriate amount of rice paste into the pot and spread evenly

Step 8: spread the cake evenly, keep rotating the pot in the middle, let all the rice paste solidify

Step 9: roll the spread bean cake into a tube

Step 10: This is the fried bean shreds. Put oil in the pot, stir fry the bacon slices, force out the oil, put the bean shreds into the pot and stir fry them together, add garlic, salt and pepper before starting the pot

Materials required:

Rice: 300g

Mung bean: 150g

Soybeans: 50g

Water: moderate

Oil: right amount

Note: 1. Rice with no sticky rice is the best, baked bean skin is relatively soft. 2. Mung beans with peeled mung beans will be much more convenient, saving the steps of breaking and peeling

Production difficulty: unknown

Process: others

Production time: 10 minutes

Taste: Original