Korean black beans
By VicentaLakin
Black beans have high protein, low heat properties; spleen, water, detoxification. Despite all the benefits of black beans, it has been only in recent years that it has “been” into my life. It was first used in cooking and then made into small dishes. The black beans that I introduced to you today are a regular snack at the Korean table.
Recipe Recommendations
- black beans
- onion 10g
- soy sauce 5 scoops
- beef noodles 1/4 spoon
- pepper a little
- vegetable oil 1 scoop
- sesame a little
- water 150ml
- salty and fresh
- sauce
- half an hour
- simple
Steps for Korean black beans
1
Black beans wash, soak overnight。
2
Slash the onions。
3
A spoonful of vegetable oil pours into the pot, and when it's hot, put it in onions, and it smells like onions。
4
The black beans pour into the bubble, the black beans are oiled, and five spoons of raw smoke are added, one quarter of a spoon of hot beef powder and a few peppers of pepper, which continue to boil a few times。
5
add 150 ml of water, when it's open, turn it on fire, and cover it up and boil it。
6
During the suffocation period, the caps are released several times at intervals of one to two minutes (water loss can be observed). Until the water is drained and the fire shut。
7
During the suffocation period, the caps are released several times at intervals of one to two minutes (water loss can be observed). Until the water is drained and the fire shut。
8
Fill it up and spread some sesame。
9
The spoons used for cooking for ordinary families (not spoons). As shownKorean black beans Make Tips
1. The amount of ingredients and seasonings may be appropriately increased or decreased based on personal taste and the products used.
2. This dish uses a large amount of soy sauce and is prone to burning; please pay attention when simmering.