♪ Dry beans ♪
By VicentaLakin
It's time to eat the beans again. Dry bean is a very common dish, and it's the most important thing to make a four-season bean. Because there's a Sichuan word called Four Seasons of Beans Don't go into Salt. It's just that he's more difficult to taste. How? Share it with you。
Recipe Recommendations
- green beans a pound
- ginger halves
- green onions a little
- dried chili of 4
- douchi a spoonful
- salt appropriate amount
- rapeseed oil two spoons
- salty and fresh
- fried
- ten minutes
- simple
Steps for ♪ Dry beans ♪
1
Four season beans are broken into small pieces with their hands to remove the bands from both sides, or they will be poisonous。
2
Boil to eight minutes of dry asphalt。
3
What's the extent to which the heat boils and when the six matures into the four seasons? A little bit of salt is flattened and the oil is cold。
4
when i get to a little bit of the fragrance of the soybeans in the hot, hot, oily, soybeans, i pour onions, ginger and the dry chili, pick it out. dry pepper. otherwise, it'll be rough。
5
I'm going to have four seasons of chili fire. If you don't like it, you can add more。
6
Get up and eat。