I've always been a soybean
By VicentaLakin
They are particularly fond of bean bean horns, especially spicy dry bean bean bean bean bean horns, but all the dry bean bean bean horns in the hotel are very oily, and for health and the sake of their appetite, a plate of dry bean bean bean bean bean bean bean bean horns has been made。
Recipe Recommendations
- pork stuffing 30 grams
- beans half a catty
- edible oil a little
- chicken powder a little
- soy sauce a little
- edible salt a little
- Laoganma soy sauce a little
- starch a little
- ginger a little
- cooking wine a little
- white pepper a little
- green onion a little
- dried red pepper of 3
- slightly spicy
- fried
- half an hour
- ordinary
Steps for I've always been a soybean
1
Bean horns are washed clean, cut into a 3 cm long section and put it in the microwave container
2
Slice it in the plate
3
Dry chili cut open from the middle to the plate
4
A little white pepper powder, starch, wine, raw, evenly mixed
5
Put the cut bean horns in the microwave fire for five minutes
6
Take the bean horns out of the microwave in five minutes, flip them up and down, and keep heating the microwave for five minutes
7
Heated bean horns
8
Oil in the pot, onions when it's hot, ginger, red pepper
9
Once the fragrance is out, it's in the meat
10
I put a little bit of it in after a little color change
11
I'll put a little salt, chicken powder, and a little pot
12
With a bowl of rice, it's beautiful