Today, we used soy sauce to make a fried meal, which contained some homemade crumbs; not only did it smell like soy sauce, but it had a nice taste of beans. In the past, raw rice used to be used as a sauce, and the color would be a little light. Soy sauce is hot, and the color of the meal looks edible; it's just a little soy sauce that makes it smell more delicious, and shrimp, squid, eggs, etc., if you like。
The dry bean is part of the canyon system, which is a fairly common practice in the canyon, and is based on the gradual drying of the vegetables with oil and the emergence of a special glitter, fresh and fresh mouths, the dry bean is the soybean that absorbs the flavor of the sauce, and the taste of the four bean that is made. The traditional dry bean is used to fry the soybeans first and then make the spices. It is also important to note that the four seasons of beans are not easy to cook, while the uncooked four seasons of beans contain toxins, and that the four seasons of beans that have accidentally eaten live are not only not easily intoxicated, but are also intoxicated when they are not ripe, and that the people who eat them feel like they're intestines. I personally like dry-drying tastes, but I don't like fried, how do I make a plate of dry-dry beans with less oil? Let's share my personal experience。
