Soybeans and radish
By VicentaLakin
there's too many carrots to count, but you know what radish is? it's been learned from some of our local elders that they came from shandong when they broke into guandong, so radish cocoons are also called shandong's. the soybeans' mouths are familiar: the soybeans' hair has just sprouts, the soybeans are in the range of 5-10 mm, and at this time the soybean grains are full, so there are plenty of nutrients and fresh food. if people had never been able to eat them before, they would have set them up with radish cocoons, which is the most famous home food in shandong, and the most reminiscent of the old, which is also my grandmother's favorite home dish。
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Soybeans and radish
1
Carrot cleans up and cuts into a square piece, which is radish cocoon。
2
Soybeans wash their mouths with water。
3
Remove the pig hair from the skin, then remove the fat from it and cut it into small pieces。
4
The pot is filled with a proper amount of fresh water, and the radish is put into the water for the first purpose of removing the spicy gas of the radish itself, and the second to make the radish soft and save time for the next production。
5
The radish to the radish is ready to be extracted and fed into the cool water, which is pumped out and dried。
6
Then put the soybeans in the pot, so as to remove the soybeans themselves and also remove the soybeans skin from the face of the soybeans。
7
It's easy to get the skin off the soybeans' mouth when they drop it in the cold water and shake it with a fence。
8
Piggy skins, designed to remove the excess fat of pig skins, which can be well detached and healthier。
9
Put a proper amount of edible oil in the frying pan, first with an oak and pepper and then with onions。
10
And then they put radish cocoon and pig's skin on fire。
11
The radish tastes more like 13 fragrances, so it's better to put 13 fragrances in it when you fire。
12
And then I fell in the soybeans。
13
The right amount of salt。
14
A little water, a little water, a little water, not too much water, not too long, because it's been watered before, almost half。
15
Finally, the oil, sugar, white peppers were evenly cooked and the fire came out。Soybeans and radish Make Tips
the soybeans point at the beginning of the sprouts between 5 and 10 mm, when the soybeans were full, tasted fresh and, of course, smelled soy, so they had to go to the soybeans. the radish water removes the spicy air of the radish itself and makes the radish cocoons soft, saves time and eats better for the subsequent operation, but it should not be too long, the radish is cooked, the radish is deodorant, and it is not easy to form, and the radish water needs to be lifted with cold water in time to maintain a good taste。