Bean bean noodle
By VicentaLakin
This pasta is on my menu, and it's always done a few times a year. It's a very common dish in the north, and Beijing, Shanxi, and Némon have a good dish. This dish is very simple for our Northeasterly paper, and it'll be cooked with bean bean beans。
Recipe Recommendations
- section 300g
- beans 400g
- pork belly 100g
- dried chili of 4
- octagonal half a
- cooking wine 2 tablespoons
- soy sauce 3 tablespoons
- soy sauce 0.5 tablespoon
- oyster sauce 1 tablespoon
- white sugar 0.5 tablespoon
- vegetable oil 1 tablespoon
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Bean bean noodle
1
The bean horns are washed and tweaked, the bouquets are cut into thin slices, the onions are cut, and the garlic is a knife
2
Put a little bottom oil in the pot, put it in a five-flower piece of meat and make it a little bit hot
3
Wine in the pot, raw, old, platinum, sugar
4
Put it in the purified bean bean horns, put it in the fresh water
5
Scratch the face, lay it on the bean bean horns, cover it for a little bit, mix it with a little chopstick, and then graze it to the juice, and screech it before it comes out。Bean bean noodle Make Tips
Cutting the face selects a slightly fine dome, easy to mature and strong. It'll make chili oil, old Chen vinegar, no smell. It's good to get pasta when you're out. It is made of water vapour, so it is important to keep a small fire, to watch the rest of the soup, and to move the pot from time to time so that the surrounding noodles can absorb the soup and ensure that the noodles are evenly mature. It is made of water vapour, so it is important to keep a small fire, to watch the rest of the soup, and to move the pot from time to time so that the surrounding noodles can absorb the soup and ensure that the noodles are evenly mature。