salty and fresh Recipe
AmelyBode
Summer in Guangdong is extremely hot. In hot weather, people like to stew a pot of hot soup to clear heat and relieve heat. For example, dried vegetable pig exhibition soup, overlord flower soup and lean meat soup, watercress and kidney soup, winter melon cup and so on. For example, in the solar term of great heat, I like to stew a pot of winter melon and duck soup, which can cool off and quench my thirst, nourish yin and nourish fluids, detoxify and remove dampness. It is a good summer soup. Today, I will try to stew this soup in a non-cooker pan.
KylaReinger
I haven't been at home for a few days this year. The large amount of New Year goods I prepared before the New Year was basically useless. Now I look at the crowded refrigerator every day and worry about it. I have to depend on the face of the refrigerator if I want to buy something, because if I don't dry up all the inventory inside, you can't buy fresh ones. <br />If I want to do the big ones first, the first one I operate on is the chicken that occupies the most space! In addition, the chicken will not work if it is dried for a long time, and the meat will not taste good if it is dried. Normally, when people make cured chicken, they usually add carrot stew soup, or add dried bean drums or bacon to steam it, or you can also use widened vermicelli to stew it. However, I recently ate a new method at a friend's house, which uses dried beans and bean drums to cook it with cured chicken. I think it is very delicious, very fragrant, very delicious and super to serve with rice. The taste has not been very good these two days, and I need a dish like this to stimulate my appetite, so today I will also try this cured chicken cooked with dried beans.
GuadalupeNitzsche
"Bean shredded" is the name for Wuhan, and it is called "mung bean skin" here in Honghu. It is made of mung bean soaked in water, ground into paste, cooked with starch, and then mixed with starch to make a paste. Put in the pan and spread into a thicker mung bean skin. Roll it up and let it cool. When eating, cut it into strips or shredded. You can also cut fresh shredded beans into thin threads and dry them in the sun to make "dried shredded beans". Fresh shredded beans taste delicious, but it is not easy to store. Generally, it can only be stored when wrapped in plastic wrap and sealed in the refrigerator for refrigeration. It can only be stored for two days without deterioration; although the shredded dried beans are not as delicious as fresh shredded beans, they have a dry aroma of the sun. Moreover, the shredded beans can be stored for a long time. If they are kept dry, they can be stored for a year. However, the nutrition is of course not as good as fresh ones! <br />I personally like to eat fresh shredded beans, especially boiled beans, because in addition to their softness and faint mung bean aroma, the boiled shredded beans are also very delicious. People in Hubei eat boiled shredded beans. The general original soup is lotus root ribs soup or mushroom liver soup. These two soups are a perfect match for boiled shredded beans. Using these two soups to cook shredded beans will have a 1+1>2 effect. But my family happened to have neither of these two soups. I searched the refrigerator's inventory and found that the only things I could make soup were eggs, spinach and shrimp. So I decided to use local ingredients and make a different shredded soy bean with the ingredients at hand.
