Red roasted beans
By VicentaLakin
The red roast bean is a northeast dish and one of my favorite foods in college. It tastes so good. The red meat is so fat, chewing in the mouth, not eating wood. The dry bean is full of red roast soup, salty taste, and a bowl of rice is too good for rice
Recipe Recommendations
- had dry beans 200 grams
- quail eggs 300 grams
- braised pork 1 large bowl
- onion a little
- coriander appropriate amount
- Vegetable Zhixian 1 scoop
- salt a little
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for Red roasted beans
1
The dry bean bean first bubbles, depending on the condition of the bean bean, and I did so for half an hour。
2
Add a proper amount of fresh water to the pot, and then put a spoon of salt in it, so that it is more hygienic and makes it easier for the dry bean to odour, and then to get cold water and dry the water。
3
The quail eggs are cleaned, then boiled, boiled, boiled in hot water, boiled for one to two minutes, then turned off the fire, put in cold water, then removed the shell。
4
A big bowl of red meat was prepared in advance。
5
The pot contains a proper amount of fresh water, which is boiled to the temperature of the hot meat。
6
Then add the shelled quail eggs and cook them。
7
After burning, bean bean bean is added and cooked with salt, depending on the condition of the bean bean。
8
In the end, onions, spices and vegetables can be added to the pot。Red roasted beans Make Tips
1. Dry bean horns use water for bubbles designed to allow them to suck up their moisture, which is so soft as to be roasted, and dry water for the purpose of further removing the dust from the dry bean horns during the drying process, etc., so as to make them more hygienic. 2. When the quail eggs are boiled, cold water cools and skins the shells, and it is easier and more complete。