Mustard beans
By VicentaLakin
Salt-water beans are the most popular beer mates in the summer, with simple practices and rich scents. Today, a mustard flavor is introduced, along with a small trick to boil beans without yellow hair. Friends gather up
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Steps for Mustard beans
1
Bean wash, water and beans flat. Add eight horns, peppers, salt, veggies, with water running for 8 to 10 minutes. Turn off the fire now。
2
The trick of cooking beans without yellowing is to get the beans out of the shop immediately after the fire is shut down and put them in the window to dry (or blow them with a fan)。
3
And the soup that boils is cold。
4
When the beans and soup are completely cooled, they cut off both ends of the beans and put them back in the soup. So the beans don't get yellow. Soak time depends on how salty the soup is。
5
take a small bowl of 20-30 ml, 10 ml of rice vinegar, a little bit of sugar, a little bit of pelican oil, an appropriate amount of macabre sauce (or spicy root), add garlic paste, mix it evenly, and make a juice。
6
Get the beans out, and they'll mix with the juice。
7
It can be sealed with a membrane and put in a freezer. Take it out when you eat。
8
It's done! Go and try itMustard beans Make Tips
1. The time taken to cook the beans should not be excessive. In about ten minutes, the soybeans will smell fine. Two, the soybeans are boiled, and they're squirted. Three, the beans and the soup are completely cooled, and then the beans are soaked in the soup. 4 If you like spicy, you can add rice spicy to the juice。