Pumpkin and beans
By VicentaLakin
Most of the Sichuan people are called veggies, but they also have veggies, don't you know what the North is? It used to be for pigs and occasionally for food, remembering that in the 1970s, farmers sold a pound and a half on their stalls. The dish was said to be poisonous. It could not be covered during cooking by the old man, let alone by the night. It was a season to eat in a restaurant in Chengdu, which became the necessary food, but I also wanted to taste it and enjoy it。
Recipe Recommendations
- Thick-skinned vegetable a pound
- hudou three or two
- bean paste a spoonful
- garlic rice appropriate amount
- ginger rice appropriate amount
- douchi a spoonful
- MSG a little
- mixed oil a spoonful
- lard a spoonful
- pepper noodles a little
- slightly spicy
- braised
- half an hour
- simple
Steps for Pumpkin and beans
1
If you have to break the gravy with your hands, you need a white pole and leave some leaves. Cook for 10 minutes。
2
The beans are boiled for 10 minutes with salt, either with thick leather or separately。
3
Prepare a spoon of red bean petals。
4
Get ready to chop up a little bit。
5
Ginger and garlic chops。
6
A large spoon of mixed oil (seed oil, pork oil, and soybean oil) in the pot。
7
We're going to have to make some corsets。
8
And then the bean goes up。
9
Tastes, peppers, pans。
10
It's a classic Sichuan family dish, a spicy moist, a fragrance, and a dish。Pumpkin and beans Make Tips
Watch out for this dish when it's boiled. Don't eat leftovers。