I like to eat bean skins very much recently. I eat it stir-fried and like it all on cold salad. Today, I used some of the old soup and it tastes great.
Bean skin, also called Qianzhang, contains a variety of minerals. It supplements calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, and is extremely beneficial to the bone growth of children and the elderly. The old soup I use today is the old soup I have been saving for three years. The old soup becomes more and more fragrant as it ages, and the food that is stewed is red and bright. Add some seasoning every time you are stewing. After stewing, filter and cool, place it in the refrigerator to freeze. Considering that Qianzhang is vegetarian, I didn't add additional seasonings. I directly use the old soup stewed one, and the effect is also good.
Smoked and stewed Qianzhang
By GardnerHuels
Recipe Recommendations
- thousands of appropriate amount
- soup-stock appropriate amount
Steps for Smoked and stewed Qianzhang
1
Stack the thousands of sheets neatly.
2
Roll it up at one end and tie it with cotton thread.
3
Put it into a pressure cooker with soup.
4
Press for 20 minutes. Turn off the heat and marinate for 2 hours.
5
Place tin foil on another wok and add sugar and tea leaves.
6
Put on the pan rack and put the marinated thousand sheets on the pan rack.
7
Cover the lid and heat over medium heat until smoke is smoked.
8
The length of time can be based on the color you like. If you like a darker smoking, the time will be longer.