Tujia Bean Skin [Specialty of Enshi, Hubei]

What is Tujia bean skin? Authentic Hubei Enshi specialty: Tujia bean skin

Content summary:Do you want to know what Tujia bean skin is? This article is a detailed introduction to the local specialty of Enshi, Hubei Province - Tujia Bean Skin. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Tujia Bean Skin. The full text takes about 3 minutes to read, mainly including the basic introduction of Tujia Bean Skin and the product characteristics of Tujia Bean Skin? The production method of Tujia bean skin, etc

Basic Introduction to Tujia Bean Skin

Local Specialty Snack Skin from Enshi Prefecture, Hubei Province.

. Tujia bean skins are divided into rice bean skins, mung bean skins, and corn bean skins. They are mainly made from high-quality selenium rich grains in the Enshi mountainous area, adhering to the traditional Tujia roasting flavor and carefully crafted with modern processing techniques

The taste is flexible, nutritious, unique in flavor, and easy to consume. When cooking, add various optional ingredients such as chicken, duck, fish, meat, and vegetables to the soup pot, making it soft, smooth, and delicious; When stir frying, various optional ingredients such as chicken, duck, fish, meat, and vegetables are mixed together to stir fry. The tofu skin is crispy, smooth, tender, soft, and moisturized, and the flavors of the side dishes and tofu skin blend together to create a unique flavor

The production method of Tujia bean skin

The main raw materials for making bean skin are rice and potato starch. Some people like to use sweet potato powder, and other varieties such as mung bean skin and wrapped bean skin need to add corresponding raw materials

2. Grind the soaked rice into a paste using a machine

3. Add potato starch in a certain proportion and stir evenly

4. The traditional method is to spread the rice slurry into a skin in a hot pot, cut it into shreds, or use a special funnel to wrap it and spin it into a vermicelli shape in the hot pot