hot spicy dip
By KaileeNienow
Ingredients: douchi,chicken essence,salt,green beans,sesame,mung bean sprouts,onion,Jiang,garlic,red pepper,sugar,oil,pepper,Pi County bean paste
Recipe Recommendations
- mung bean sprouts 200g
- green beans 20g
- Pi County bean paste 30g
- douchi 20g
- pepper 5g
- sesame 5g
- red pepper one
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- oil appropriate amount
- salt a little
- sugar appropriate amount
- chicken essence appropriate amount
- hot spicy
- quick-boiled
- ten minutes
- ordinary
Steps for hot spicy dip
1
100g of sweet potato powder, 200g of mung bean sprouts, and 100g of day lily. Pi County bean paste 30g, fermented soybean 20g, pepper 5g, 1 red pepper, onion, ginger and garlic.
2
Remove the pan to heat the oil. Add pepper and fermented bean, and saute fry over low heat until fragrant.
3
Add the Pi County bean paste and red pepper, and stir-fry the red oil over low heat.
4
Add water to bring to a boil, simmer over low heat for 5 minutes.
5
Add mung bean sprouts and heat well.
6
Pour the hot mung bean sprouts into a bowl.
7
Then add in the soaked day lily and blanch it.
8
Remove the hot day lily and place it on top of the mung bean sprouts.
9
Then add sweet potato powder and heat it until cooked.
10
Remove the hot sweet potato flour and place it on top of the day lily.
11
Bring the soup to a boil, add a little salt, sugar, and chicken essence to taste.
12
Pour the seasoned soup into a bowl.
13
Heat the oil in the pan, add the onions, ginger and garlic, and saute until fragrant.
14
Pour it on the soup powder and sprinkle with sesame seeds.