♪ Dry beans ♪
By VicentaLakin
The dry beans are not dry, but fried. It may have been the first practice of drying up, but now it's almost exclusively in hotels. I think it might be because it's fast, save time. And it doesn't cause food poisoning. For whatever reason, even now it's fried with oil, it's called "dry beans." Of course I blew it up with oil, and of course I also called it a dry bean。
Recipe Recommendations
- green beans 350g
- pork stuffing 70g
- cooking wine appropriate amount
- pepper appropriate amount
- Pi County Douban 1 scoop
- sugar appropriate amount
- salt appropriate amount
- garlic 1 clove
- soy sauce appropriate amount
- onion half a
- winter vegetables 1 scoop
- peppercorns
- Jiang 1 small piece
- salty and fresh
- fried
- half an hour
- ordinary
Steps for ♪ Dry beans ♪
1
The four seasons of beans are washed away in parts that are converted to four to five centimetres, and the water is dried or dried with kitchen paper towels. The meat platinum is mixed with a small amount of wine and a five-minute mix。
2
It's a spoonful of soybean petals, 20 or so. (If you don't like to pick out peppers while eating, you can use pepper noodles. But it's more fragrance with peppers
3
Ginger, garlic chops, onions cut flowers。
4
And pour more oil into it, and burn it to 60% heat。
5
And pour a little salt into the bean bean, so that the bean bean remains colourful。
6
When the bean horns are frowned upon and commonly called tiger skins。
7
A little bottom oil is left in the pot, and it's thrown into the flesh。
8
Add pepper and bean petals to make red oil。
9
I'll put it in the garlic。
10
Join the winter food and the fried beans。
11
A proper amount of salt, chicken powder, a spoonful of sugar and a small amount of pepper is enough。