"Oil-splashed bean sprouts" are used to remove buds and roots from mung bean sprouts, and their stems are called "bean sprouts". The bean sprouts of this dish are as white as jade, crisp and refreshing.
There is another historical story about this dish: Legend has it that Emperor Qianlong of the Qing Dynasty once visited the Confucian Mansion and ate very little because he was not hungry. "Yan Shenggong", who was waiting for dinner, was very anxious, so he called the chef to find a way to make a dish that would appetizing but not enough to eat. The chef took the green bean sprouts, added a little pepper, fried them in a hot oil pan, and served them. After eating it, Qianlong felt that the green bean sprouts were white and crisp, and the flavor of pepper was fragrant and appetizing. He praised the dish as "good, a good dish I have never eaten before"! In this way, the bean stewed with oil will become a famous dish of Confucius Mansion.
Oil splashed bean curd
Recipe Recommendations
- mung bean sprouts 400g
- pepper appropriate amount
- aniseed appropriate amount
- peanut oil appropriate amount
- salt appropriate amount
- salty and fresh
- mix
- an hour
- simple
Steps for Oil splashed bean curd
1
Wash the purchased bean sprouts twice with clean water and drain.
2
Pinch the bean sprouts to remove the buds and roots.
3
Heat the oil in the pan, add the pepper and aniseed, fry it until fragrant, and remove it.
4
Place the bean stalks into a colander (densely perforated).
5
Take a colander in your left hand and place it on the oil pan. Use a spoon to scoop up the hot oil and pour it on the bean stalks repeatedly.
6
Pour until the bean stalks change color, sprinkle with salt and mix well before serving.Oil splashed bean curd Make Tips
1. When buying bean sprouts, it is best to choose neat ones and larger ones, so that they can be picked faster. 2. Eat the vegetables as soon as possible after they are served to prevent the bean sprouts from becoming soft.