Improved version of Fusunpeas

By VicentaLakin

Improved version of Fusunpeas
Bean flowers are a common home-grown meal in Sichuan countryside. The original form of the rich bean flower was during the civil period, when a businessman who had come to sell the salt had asked the restaurant owner to sell it to him without sufficient condensation. Of course, tofu can't be fried, so the old man told the cook to get pepper for the guest to eat. But not only did he not feel bad, but he also felt that it tasted better than the old tofu that had been fried. The old man was inspired by this, on the basis of which he repeatedly studied the tenderness of the bean flowers, the formulations used for watering them and the rice most suitable for the bean flowers. Later on, there was an unsatisfied and inexhaustible “Fullnuts” and it became a classic dish in the canal。

Recipe Recommendations

  • tender tofu a
  • Crispy peanuts appropriate amount
  • mustard appropriate amount
  • oil chili appropriate amount
  • Pepper powder appropriate amount
  • soy sauce appropriate amount
  • Jiang appropriate amount
  • chives appropriate amount
  • sesame oil appropriate amount
  • MSG appropriate amount
  • salt appropriate amount

Steps for Improved version of Fusunpeas

  • Make Improved version of Fusunpeas step 0
    1
    (a) The soy peanuts are made early, with appropriate amounts of peanuts, and they are cut to pieces
  • Make Improved version of Fusunpeas step 1
    2
    Squeeze the graft, and clean the cranium
  • Make Improved version of Fusunpeas step 2
    3
    (a) A small bowl of pepper, a little soy sauce, a little pepper paste, ginger paste, sesame oil, odor, a little salt
  • Make Improved version of Fusunpeas step 3
    4
    Injecting water in the pot, putting it into tofu, and when the fire boils, the small fire boils for a few minutes to tofu
  • Make Improved version of Fusunpeas step 4
    5
    (a) Tofu, when cooked, torn down thinly with a spoon; and into a tofu bowl
  • Make Improved version of Fusunpeas step 5
    6
    It's enough to sow peanuts, groundnuts, squeals and onions。
  • Improved version of Fusunpeas Make Tips

    1. I couldn't find silken tofu, so I used soft tofu instead; it tastes just as good. 2. If you are worried about the beany smell of the soft tofu, you can blanch it before cooking. I have tried both blanched and unblanched versions, and after mixing with the seasoning, there is no difference.

    Recipe Categories