Fried rice sticky beans
By VicentaLakin
It's a lot of frozen bean buns from the Northeast, which can be reheated or cooked after the year, and it's love at all times. It's especially fried, charred, white sugar, so good, the smell of New Year's, it's always not enough。
Recipe Recommendations
- sticky bean bag of 8
- rapeseed oil appropriate amount
- white sugar appropriate amount
- sweetening
- fried
- ten minutes
- ordinary
Steps for Fried rice sticky beans
1
Better steam the beans before the sticky bean buns. It's easy to fry. It's okay if it's not steamed. It's a frying bag。
2
Because the bean buns are sticky and they're sticky on the curtains, I put cabbage on the bottom。
3
It'll be easier to remove the cabbage after a little cool, and the bean buns won't be deformed。
4
A little coolness for the steamy bean bag, a thin layer of oil for the flat pan, and a little cold for the bean bag。
5
The fire is slowly frying. Watch it。
6
Put a little water on the spoon and beat every bean bag into a tortilla。
7
Turning over continues with a little fire. Watch and watch. If it's not thin enough, it can hit it again to the desired level。
8
It's delicious. I'm cooking it withseed oil. It's a particularly attractive color。Fried rice sticky beans Make Tips
One, fermented mucous bean packs are better evaporated and more easily operated. If it is not steamed, a little water will be added to the frying, and the lid will be covered for a few minutes, until the bean buns become softer and then they will be fried. The mucous bean packs are not easily digestive, and those with cold stomachs and poor digestive functions are not fit to eat, and the elderly are less likely to eat。