Salted bean dry corndish
By VicentaLakin
Since Boven was able to do soy-dry, Boven has added to the topic of food, but soy-dry has had a much larger use, such as soy-dum, soy-dum, soy-dum and soy-dum。
Recipe Recommendations
- dried bean curd
- bacon 100 grams
- potato granules 100 grams
- carrot grains 100 grams
- green beans 100 grams
- corn 100 grams
- ginger 1 block
- garlic 2 cloves
- onion 1 piece
- green pepper 1/2 Article
- soy sauce 1.5 tablespoons
- white sugar 1 teaspoon
- pepper 1/2 teaspoon
- refined salt 1/3 teaspoon
- salty and fresh
- fried
- three-quarters of an hour
- senior
Steps for Salted bean dry corndish
1
(b) Cutting the material to the ground
2
Turn the ginger, garlic and pepper slices and onions around
3
When the fire rises, the bottom oils, the beans and corn are poured into the ground, the water is dried up, the silk sweetness can be smelled, and the pot pours out
4
(b) Add a little bottom oil and pour the soybeans into the other bowl
5
(a) Pouring potatoes with about a spoon of vegetable oil, ploughing them up, slowly plowing them to golden yellow, and blooming
6
And salted meat shall be added to the pot, and the fire shall boil down to oil, and the salt shall be purified, and the salt shall be made out of it, and it shall be oiled
7
And put radish grains into the pot, and in the fire they reach red oil
8
Pull the carrots aside, move the oil to the other side, and if the oil is not enough, add a spoon full of vegetable oil, and add ginger, garlic, onions and peppers, and blast incense
9
(b) To pour into all the materials, to remove them and leave them a little bit empty, to pump 1.5 spoons into the air and to inflame the soy sauce
10
TURN IT ALL UP AND ADD A SPOON OF SUGAR, A SPOON OF PEPPER, A SPOON OF SALT, A SPOON OF SALT。Salted bean dry corndish Make Tips
First, it's good to talk about corn and soybeans without having to squirt water, so that they can dry their water and smell silk sweet, so that they taste a bit chewy and the material doesn't lose its original taste; secondly, it's good to touch the bottom of the pot with soy sauce when there's hot sauce, so as to stimulate the aroma of soy sauce; and thirdly, the spoons, spoons and cups used in any food such as cooking, baking, etc., are based on international standard tools, not the spoons and cups that we usually use at home or in restaurants to prepare and carry drinks and food。