Bean petals
By VicentaLakin
It's like she can't get away with it! You are familiar with the soybean petals, but the soybean petals that the Sichuan eat are almost all homemade, and there are people who line up for chili each year until the ripe season. Each bean petal is different, but it's the same. It's a gift for the Kawa people to give their own home a simple, pure bean petal! You want to play the same game
Recipe Recommendations
- medium spice
- flavoring
- several days
- simple
Steps for Bean petals
1
It's fermentation with a pound of bean petals and two or two salts until the beer water drys into wet dark color
2
Two chili 10 pounds to cut the pole and clean it three times
3
I'll have a pound of ginger, a pound of garlic, and I'll break it
4
Add two pounds to three pounds of salt and two pounds of fermented mold. Bean petals and one or two fragrances
5
Three to five days in the sun, soy sauce will turn red
6
You can cook with tanned bean petals on your face and a pound of wine and seed oil on your faceBean petals Make Tips
Fermented bean paste can also be sealed directly without much sun-drying; this is what we call 'shaded bean paste.' Personally, I think the more it is dried in the sun, the more fragrant it becomes, and the better the color of the final dish! The longer you store the bean paste, the more fragrant it becomes; if you store it for a few years before using it, the flavor is truly excellent! Also, one important rule: after sun-drying the freshly made bean paste, you have to taste it to check the saltiness. If it's too bland, add the right amount of salt, or else the paste will turn sour and you'll fail. Generally, adding a little over 100 grams is the safest approach!