Dry bean sprouts
By VicentaLakin
Say it's soybean sprouts, but can you see where this is made today? It's called “beans head” in the market, which looks like soybeans have a little budding, which is usually used for drying. The key to dry tungsten can be understood as “dry”, i.e., by heating the raw material directly by oil, which volatilizes its water as a result of thermal insulation, reflecting the effect of “drying”, which achieves the effect of a condensed fragrance, and is supplemented by the production of spices and accessories. Dry soybean sprouts are delicious and resilient, and soybean sprouts have the effect of being warm, respirating, preventing haemorrhaging, cardiac sclerosis and low cholesterol, and are ideal for dry salsin and cooking。
Recipe Recommendations
- soybean sprouts 400 grams
- salt 1 teaspoon
- dried red pepper of 8
- soy sauce 1 tablespoon
- garlic sprouts 30 grams
- Jiang appropriate amount
- vegetable oil appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Dry bean sprouts
1
Main: Bean sprouts clean and controlled water, garlic sprouts wash and dry peppers wipe with wet cloth。
2
Garlic seed, pepper cut, ginger cut。
3
Put a little vegetable oil in the pot, put it in the soybean sprouts, and the little flaming flamingo came out of the water
4
Re-fired, oiled, 50% of the heat in gingers and peppers。
5
And then put the soybean sprouts in。
6
I'll put it in raw, salty。
7
Put the garlic in, and you can get out of the pot。