Pickled vegetables, green beans and bean crisps
By VicentaLakin
Recipe Recommendations
- pickles appropriate amount
- edamame appropriate amount
- Douban appropriate amount
- River shrimp appropriate amount
- chives appropriate amount
- laojiang appropriate amount
- salt appropriate amount
- MSG appropriate amount
- white granulated sugar appropriate amount
- cooking wine appropriate amount
- cooking oil appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Pickled vegetables, green beans and bean crisps
1
Processing of ingredients: Soak river shrimps in salt water for about 10 minutes, then wash them with clean water for later use.
2
Soak fresh pickles in clear water and wash them.
3
Cut into small pieces and set aside.
4
After the broad beans are shelled, peel off the skin for later use. Remove the shells and wash the edamame, and then place the processed ingredients on the side dish for later use.
5
Cooking method: Pour oil, onions and ginger in a pan and stir-fry until fragrant.
6
Add edamame and stir-fry it to change color.
7
Add pickles and stir fry until fragrant.
8
Add the broad beans and stir-fry the watercress to change color.
9
Add river shrimp and stir-fry.
10
After the river shrimp color change, add appropriate amount of water and salt and stir fry slightly.
11
Cover the lid and bring to a boil over high heat, then turn to low heat to simmer the broad beans and watercress.
12
Boil the bean beans and crispy, slightly season and collect the juice, and serve on a plate.
13
[Symphony of Gourmet Spring]--Green presents a picture of the finished dishes of "Pickled Edamame and Douban Crispy".
14
[Symphony of Gourmet Spring]--Green presents a picture of the finished dishes of "Pickled Edamame and Douban Crispy".Pickled vegetables, green beans and bean crisps Make Tips
When cooking dishes, after the bean paste is stewed and crispy, it is not easy to over-fry when seasoning, otherwise, the bean paste will easily be crispy and rotten.