Soybean pigtail
By VicentaLakin
BUTTERTAILS ARE A FAMILY DISH, PIGTAILS ARE NOT GREASY, SOYBEANS ARE CHEWING. FIRST THE SOYBEANS ARE MADE OF SKIN-COATED, WITH A LITTLE BIT OF BLACK, AND THEN A LITTLE BIT OF COLD WATER SO THAT THE SOYBEANS ARE RIPE AND CHEWY。
Recipe Recommendations
Steps for Soybean pigtail
1
Preparation of food products: pigtails to clean, garlic to skin, ginger to skin, soybeans and southern milk。
2
It's not a hot pot, it's a soybeans fire and it's a focus。
3
In the basin, one or two hours of cool water. You can put it in the fridge the next day
4
Burn the proper amount of water, with a spoonful of salt, ginger chips, eight horns and a pigtail for a moment。
5
Pick it up, wash it with cool water, dry it. (CHANTING, EIGHTS)
6
Hot pots, low-quality oil, porridges, pigtails for a few moments, with southern milk, raw smoke, old smoke, platinum oil, wine, ginger blades continuing to burn up to smell。
7
Add fresh water from the surface of the food, cover the top of the pot, boil the fire and turn it into a midfire for about an hour。
8
A small amount of soup is left in the soup, the soybeans are evenly cooked, and the cuddles are covered and dried。
9
Scratch, put in a casserole and boil one or two minutes on the stove to the table。Soybean pigtail Make Tips
Stir-frying soybeans before braising gives them a fragrant and soft texture with a chewy bite, and also makes them easier to cook.