♪ Dry beans ♪
By VicentaLakin
Four season beans are an alias of beans, and they're called beans, lentils, and so forth, for a year. In Zhejiangzhou, the name is Ching Ming Bean, in northern China, and in some China-China regions such as Sichuan, it is called Four Season Bean, which is one of the most common vegetables on the table. It's good for people to do it alone, with meat, with meat, or with crumbs. However, there is small poison, which must be edible and re-edible. I've made some dry beans today, and I've added some meat and beans. It tastes so good. Especially rice or buns. After New Year's, it's also popular to make a few delicious home dishes, especially with big fish and meat. Just like this dry beans。
Recipe Recommendations
- green beans a plate of
- meat 100 grams
- cooked fermented soybean a tablespoon
- oil appropriate amount
- millet pepper a
- garlic 3 petals
- salt appropriate amount
- soy sauce a little
- salty and fresh
- fried
- ten minutes
- simple
Steps for ♪ Dry beans ♪
1
Four seasons of beans, two heads and a stretch
2
Growing up
3
Put more oil in the frying pan, and when it's around 80% hot, put the bean horns in the pot, add a little salt and coli, which will speed up dehydration
4
If the skin of the bean bean is wrinkled, it'll come out; the oil pours out for another use
5
Garlic triple chops the end of the chops, little pepper chops
6
Save the oil in the frying pan and turn the meat in the pot
7
Add wet beans, garlic paste, rice peppers and fragrances
8
Put the bean horns in the pot, with a little salt, soy sauce, evenly mixed, out
9
Super dinner♪ Dry beans ♪ Make Tips
Four seasons of soybeans are ready to wrinkle; the soybeans are cooked, so they just need to be evenly mixed in the pot; the oil that blows the soybeans can be cooked and not wasted。