Green Bean

1

After having gone to the green beans to wash it clean, the water was squirted for six to eight hours, and after its hair had risen, it was washed again, boiled, boiled in the fire and made soft for 45 minutes。

2

The beans in the pot are muddled with a cuisine bar, then poured into a non-clued pan, the fire starts when the water is dried up, when the soybeans soak up the bubble, turn off the fire, add salad oil three times, and when it's sticky, add sugar and salt, and make it dry. And then the sun is divided into 15 pieces, and the sand is rounded. During the salooning, you have to keep mixing with spoons。

3

The oily materials were mixed and then rubbed into the membrane soft room for 20 minutes. The sodium materials were mixed in groups and frozen in refrigerators for 15 minutes。

4

Split the tarp and the soak into 15 pieces, round it up。

5

Soothing: Take a water-coated oil, wrap a soak。

6

A 15-minute awakening of the shampoo on the back of the mouth。

7

Meat cedars: meat cedars with soft butter platter wraps: a bean sandball is wrapped into a spoon of meat pine to sesame, a spoon is pressed back and a lasagna is put down。

8

Take a soccer ball and open it with a cane。

9

From top to bottom。

10

Put the rolls up and press the pressure and turn it open again。

11

From top to bottom, a 20-minute wake-up。

12

Take a pressure in the middle of a roll, press both heads tight, to the middle, press into a pie。

13

Wrap it in the soybean sandball and squeeze it down。

14

Draw into the oven, press the middle of the moon cake with the palms, brush the thin egg fluid (or not) with the chopstick head with a edible pigmentation point on the plum, 180 degrees 25 minutes in the middle of the oven

15

It's delicious

16

In the sun, beautifully filmed a green bean with milk tea and grapefruit

Homemade red bean paste allows you to control the amount of oil and sugar. The first time I stir-fried it, I used 400g of beans, 130g of sugar, and 50g of oil. It was a bit dry, but I liked it, haha. However, since it only has a market if it suits the general taste, I made another batch for you folks! You must stir constantly when stir-frying the bean paste, and wait for the oil to be absorbed before adding the next batch. When the bean paste can roll up with the wooden spoon and doesn't stick to the pot, stir-fry it a little longer and it is about done. I replaced the braised pork filling with meat floss and added sesame seeds; homemade versions are much more casual, but it turned out pretty good! Lard is excellent for creating a flaky texture, and I do not recommend substituting it with other fats. I will post a simple method for rendering lard without splattering when I have time. Since the meat floss I had at home was in powder form, I added some butter to make it moist and easier to wrap.