Five sweet beans
By VicentaLakin
Spring tastes are fresh, high proteins, low fats, low starch, coarse cellulose, and fresh and fresh when cooking, whether it be cold, fried or stewed. Every year, when spring comes on the market, my family uses it with soybeans and peanuts. Burned “beans”, set in the sun for a day or two, when the “beans” are so soft, smelly and chewy, salty in sweets and tastes good, and sweet bean fragrance, when the wine is a snack and it tastes so good。
Recipe Recommendations
- spring bamboo shoots appropriate amount
- peanut appropriate amount
- soybean appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
Steps for Five sweet beans
1
Spring husks。
2
Soybeans are immersed early。
3
Peanuts pre-infiltrate。
4
Peanuts, soybeans, peppers, eight horns, cinnamon, dry peppers are placed in the stew and boiled with water for 15 minutes。
5
It's a little bit bigger than peanuts。
6
It's put in soybean peanuts, salted, boiled with little fire for half an hour, and burned for two hours。
7
The boiled beans are leached to the moisture and laid on the curtains。
8
It's two days in the sun, and it's a little wrinkled for the soybeans. The tanned soybeans are soft, smelly and chewy, the sweets are salty and tasteful, and soybeans can be used as snacks, which are a tasteful fragrance。
9
Some of them were added to the ginger, bean petal sauce and the right amount of sugar, and they dried up soybeans and soybeans for a couple of minutes, and they could come out of the pot as soon as the juice was dried up。