Leungshan's green beans
By VicentaLakin
Ever since I saw China 2 on the tip of the tongue, the Loshan soybeans have been making me salivating. The food-loving man is intoxicated. Another reason is that this food, which belongs to my hometown, makes me even more concerned about my home town, and the pot of beans that my mother made for us when I was a child, when the family was surrounded by a pot and beautifully enjoying the bean blossoms ... once made bean cursing with white vines and esters, and not halogenated with halogens, the soybeans were said to be halogenated, so I finally bought salt, got a hand and made the bean flower and enjoyed it, called, called the child dance teacher, asked why I didn't go dancing, and I forgot the charm of the bean. Let's get to the point, let's talk about the green bean flower. It's a little bit cumbersome, but people who love food are not afraid of trouble.
Recipe Recommendations
- medium spice
- cook
- several hours
- ordinary
Steps for Leungshan's green beans
1
120 grams of soybeans for about 10 hours
2
Soybeans with bubbles clean up, water in, soybean drums, power, soybean
3
Filter out the slag and get 800 grams of soy milk
4
Align salt halo with cool water at 1:4
5
When the soybean temperature drops to just 80 degrees, you mix it and pour it into salt and halogen, and you hold it for 10 minutes
6
It's time to make the bean sauce and fry the peanuts
7
30 grams of soybeans
8
Slice
9
The peanuts go to the skin, and the peanuts and soybeans are put in their own bag, with a stick. Break
10
When there's a layer of fresh water on the surface of the bean flower, a layer of gauze is covered with heavy weight for a few minutes
11
Burn the chicken soup, join the beans and turn the fire on again
12
Fill the bowl with onions of garlic paste, fragrance, soybeans, peanuts, homemade spicy red oil, squeezing the cedar
13
The delicious roses are ready
14
It's deliciousLeungshan's green beans Make Tips
1. You must master the ratio of bittern; absolutely do not use too much. My ratio is 1:400 for bittern to soy milk;
2. For tender tofu pudding, do not press it for too long, or it will turn into tofu;
3. It is best to cook the tofu pudding with soy milk. I didn't have any soy milk left, so I used the chicken stock I happened to have at home, but you can also use other broths;
4. When cooking, just bring it to a boil; do not cook it for too long, or it will become tough.