♪ Shancai Bean ♪
By VicentaLakin
What we're doing today is the "Samsy Bean Noodles"! Because the food comes out, people always say it's "Landnut's. " But I'm going to say, it's not because it's too much to love, it's just because it smells! And the noodles of the strong, and the smell of the salt, and a little bit of the platinum of garlic, and the platitude of the vinegar. The taste of it, even in the hottest heat of summer, can tempt you to get rid of a bowl in minutes! In that case, let's make an absolutely delicious Shancyanide noodle
Recipe Recommendations
- pork belly 200g
- beans 500G
- Jiang
- green onions
- shallot 2 pieces
- red pepper half a
- garlic
- Thin wet noodles appropriate amount
- edible oil a little
- soy sauce 20ml
- salt
- cooking wine 5ml
- mature vinegar a little
- sesame oil a little
- warm water appropriate amount
- salty and fresh
- braised
- three-quarters of an hour
- ordinary
Steps for ♪ Shancai Bean ♪
1
Preparation of materials
2
(b) bean-fruit cleaning of dry surface moisture, squeezing of head and tailings, to the point of about 5 cm
3
Add a few salts (out of weight), evenly mixed by hand, and 10-15 minutes of salt
4
(a) Slicing of tritium or slices after the drying of the surface of the brocade, ginger slices of thick, onion slices, and twitching after the garlic has gone off
5
When the boiler is hot, the appropriate amount of edible oil is added, and the boiler is shaken so that the grease is evenly distributed in the pot. When 50% of the heat is put in onions and half of the garlic, small and medium flaming flavours are made of incense, and garlic and onions are slightly yellow
6
Join the bouquet and turn the fire into fire and fire
7
(b) Oil spills into the meat, with micro-gold on the surface
8
(b) Oil spills into the meat, with micro-gold on the surface
9
Add wine to the pot, evenly folded
10
Put soy sauce on it and continue to placate the meat
11
Put soy sauce on it and continue to placate the meat
12
(b) Add an appropriate amount of hot water, which can be between flatness and absence, and 20 minutes of boiled fire
13
At this point, the bean horns seep some moisture and the color is greener than before. If more water is seepage, then the seepage will not be released
14
(b) Add bean bean bean to the pot, with salt, evenly mixed, and then boil for about 15 minutes
15
As can be seen at this point, the bean bean horns in the pot have begun to be softly softened, and a portion of the soup is made up, and the rest of the soup in the pot is equal to the vegetables16
Scratch the noodles into small pieces, spread them evenly on the course code, keep the soup and the pot clean, and keep cooking the fire for 10-15 minutes
17
(b) When the soup in the pot is essentially dried up, pour the rest of the soup along the side of the pot, and continue to cover the lids and make it
18
Repeat this process until the noodles are soft and the soup is largely invisible
19
At the same time, half of the rest of the pine-crumbed garlic is placed in a small bowl, with some soup, cuttin's pepper, and a proper amount of vinegar and sesame oil, mixed and provided
20
The juice will be ready to go around the noodles into the pot
21
With two pairs of chopsticks in each hand, the noodles and the dish code, the soup juice, to mix them in a way that stirs up, shuts down the fire, sets them up, spreads onions, mixs them up and eats them。