Scrambled beans
By VicentaLakin
Inflammation summers have little appetite, and Shanghaiers are used to eating some bad halo, beers or cold drinks, together with fresh porridges, which are essential to the summer table today。
Recipe Recommendations
- edamame 300 grams
- water 150 ml
- salty and sweet
- halogen
- half an hour
- simple
Steps for Scrambled beans
1
Prepare the food: After the beans are washed, cut the spares on both sides。
2
Put a proper amount of water in the pot and boil it。
3
A little bit of blistering in the water can be followed by 3 grams of salt, which can prevent changes in the colour of the soybean stew。
4
Pour clean beans into the pot。
5
Put the lid on the soybeans and turn them in the fire for 10 minutes, and the soybeans can turn off the fire without the soybeans。
6
The beans extracted are impregnated in cold water for five minutes, thus preventing colour change during soybean impregnation。
7
Get the beans dry water out of the bowl。
8
Put 30 milligrams in the bowl。
9
30 ml of fresh light 12 g light salt-grade crib sauce。
10
Invert 150 ml of cold and white or pure water and mix it evenly。
11
Put ready sauce into the beans。
12
After the mixing is even, the seal covers are impregnated for half an hour, and the longer the impregnation becomes delicious, it can also be placed in the freezer。
13
Soaked beans in the plate。
14
The last one in the summer with a glass of ice is particularly refreshing。Scrambled beans Make Tips
Boiled beans with a little salt in boiling water, which prevents them from changing colour during cooking。