Spicy soybeans
By VicentaLakin
I went to the streets today to buy vegetables, some dry dry, tofu reprocessed, hard-touched, salty. I loved tofu when I was a kid, and naturally I loved tofu, but my husband didn't like it because it smelled of cinnamon. The fragrance I bought was just a little spicy pork sauce, a little bit of raw, a little bit of sugar, and it tasted good。
Recipe Recommendations
- fragrant dried 250 grams
- garlic moss 100 grams
- edible oil appropriate amount
- salt appropriate amount
- small red pepper 2 pieces
- Jiang 5 grams
- garlic 2 cloves
- spicy sauce two tablespoons
- soy sauce a tablespoon
- white sugar a small spoonful
- slightly spicy
- fried
- ten minutes
- simple
Steps for Spicy soybeans
1
Cut the fragrances bought into small strips, which are halogenated and fumigated and can be purchased at the individual ' s preference。
2
Garlic is washed clean, cut into two centimetres long, garlic is cut into strips and chili slashes are cut into little bars. Two spoons of spicy pork sauce, which I made myself, and if you're interested in it, you can look at my previous article, which contains a detailed method of making it, and you can replace it with another one。
3
It's hot and hot in the pot, and it smells like ginger and garlic。
4
It's good to have a fragrance made out of garlic, and then put it in a dry dry, dry dry, and make it a microgold。
5
I put two spoons of spicy pork sauce on the table, and there's a lot of pork in my homemade spicy sauce, and it smells delicious。
6
Put it in garlic and chili and make it dry and smelly。
7
When the garlic is cooked, a spoon of raw smoke and a few white sugars come out. There's salt in the sauce. There's no salt in this dish. There is no consistency in the variety or salt of the sauce in each household, and the salt can be adapted to the salinity of the sauce。Spicy soybeans Make Tips
There's salt in the sauce. There's no salt in this dish. There is no consistency in the variety or salt of the sauce in each household, and the salt can be adapted to the salinity of the sauce。