Although it has rained several times every day recently, the high temperatures are still raging and the heat is difficult to say. This kind of weather is the most suitable for eating beans, because beans contain not only fat and protein found in meat, but also trace elements that meat does not have. There are many heavy rains in summer. Traditional Chinese medicine believes that moisture passes through the spleen, so people are prone to spleen deficiency in summer. In summer, if you can eat some beans often, it can play a role in strengthening the spleen and removing dampness.
If you want to lose weight, you can also eat more beans, because beans are high-fiber foods, which can solve the problem of constipation, decompose fat and inhibit fat accumulation to a certain extent.
Today, this dish uses fermented bean curd to enhance the taste of the dish. It is very appetizing. Even my husband who doesn't like beans is willing to taste a few bites. On this scorching summer day, it's really refreshing to have a bowl of white porridge and eat some cold beans ~~
The green color is also very lovable. Even if it is left for an hour, it will still remain crispy green. The trick is to put some salt in boiling water when blanching water, and soak in cold boiling water for a while after blanching water (If you have the conditions, you can use ice water to cool it for a while). Simple ~~
Garlic Sauce Beans
By MinnieKling
Recipe Recommendations
- garlic 6 capsules
- medium spice
- mix
- half an hour
- ordinary
Steps for Garlic Sauce Beans
1
Prepare the main materials.
2
Wash the beans and cut them into neat sections.
3
Use a garlic press to press until it is mashed, use a spoon to press the fermented bean curd into mud, and cut the pepper into grains and ready.
4
Heat the oil in a pan and saute the garlic and pepper grains over low heat until fragrant.
5
Then pour the fried garlic, pepper and oil onto the sufu puree, sprinkle with 1/2 teaspoon salt, mix well to make the garlic sufu juice.
6
Put water in the pan and bring to a boil, sprinkle with 1 teaspoon salt, blanch the beans until done, and cut them raw.
7
Then put the blanched beans into cold boiling water to soak for a while, drain the water for later use.
8
Put the drained beans into a plate, drizzle with garlic fermented bean curd juice, mix well, let aside for 10-20 minutes, and serve.