All fillings are cut into small pieces. I prefer a generous amount of filling, so I did not cut them too small. (This filling yields a large quantity; the leftovers can be mixed with rice, which is extremely flavorful.)
Steam the glutinous rice until cooked, preferably using a steamer. Soak the rice for several hours before steaming. (The soaking time varies depending on the type of glutinous rice, so it is difficult to give a specific duration.) If using an electric rice cooker, do not add too much water; the water level should just be level with the rice.
Stir-fry the beef and mushrooms with sesame oil to remove their raw odor. For those less sensitive to the taste, this step can be omitted. However, bamboo shoots must be processed! The best method is to blanch them in salted water and then quickly stir-fry with sesame oil. (I really dislike the astringent texture of bamboo shoots.)
(Note: I did not add pickled mustard to the tofu skin because I want to avoid excessive sodium intake, although adding it would enhance the flavor.)
Place all prepared ingredients into a saucepan. Add water, five-spice powder, and soy sauce. I believe these seasonings suffice to create an authentic taste. Adjust the proportions according to personal preference. Feel free to experiment with other flavors. Once everything is cooked, set it aside. Ensure the sauce does not dry out; retain some sauce.
Mix mung bean starch, flour, and water. I added approximately 90 ml of water, but the exact amount is uncertain. Adjust by feel until the batter is neither too sticky nor too thin. Stir thoroughly to eliminate lumps.
Heat a flat-bottomed pan, add a small amount of oil, and pour in the batter to form a pancake. Spread it evenly by rotating the pan. Once bubbles form on the underside, add beaten egg. Do not beat the egg too thoroughly; a few quick stirs are sufficient. (Locals from Wuhan understand this!) When the egg is slightly set, flip the pancake to cook the egg side. Quickly arrange the glutinous rice and prepared filling on top, then drizzle with a layer of sauce. The sizzling sound is satisfying.
The flipping process is the most spectacular moment, so I did not have time to take a photo. To describe it: place a plate over the tofu skin pancake, invert the pan, and the entire piece will transfer onto the plate. (I hope this explanation is clear; my descriptive ability is limited.) You can slide it back into the pan to heat it and then cut it into pieces for serving. However, if making small-portioned tofu skin pancakes, they can be eaten directly without reheating; otherwise, it will be difficult to maintain a neat shape. (I folded the corners because I recall Minsheng Sweet Food Shop’s small tofu skin pancakes were folded this way.)
Sprinkle with chopped green onions. (I added them purely for decoration and picked them out when eating. “Master, no green onions!”)
The sliced appearance resembles fried rice and is also very delicious.
