Now is the season when a variety of lentils are on the market in large quantities, including green beans, snake beans, broad lentils, white lentils, etc., all of which are very good.
There are many ways to make lentils. They can be stewed in oil, boiled in water, roasted, stir-fried, mixed or made into fillings. Today, I want to make a delicious and most delicious "braised lentils in soy sauce". It is simple and has a strong taste. You can easily understand it at a glance.
braised lentils in soy sauce
Recipe Recommendations
- pork belly 150 grams
- spicy sauce 20 grams
- yellow sauce 10 grams
- fresh soy sauce 10 grams
- chicken powder 2 grams
- green onion 20 grams
- ginger 15 grams
- octagonal 2 grams
- yellow wine 10 grams
- peanut oil 15 grams
Steps for braised lentils in soy sauce
1
450 grams of broad lentils, 150 grams of pork belly, 20 grams of spicy spicy sauce, 10 grams of yellow sauce, 10 grams of fresh soy sauce, 2 grams of chicken powder, 20 grams of chopped green onion, 15 grams of shredded ginger, 2 grams of star anise, 10 grams of rice wine, and 15 grams of peanut oil.
2
First mix the spicy sauce, yellow sauce, and fresh soy sauce.
3
Add a little water and stir well.
4
Cut the washed and picked broad lentils into diamond-shaped pieces with an oblique knife.
5
Heat a frying spoon on fire, add peanut oil and fry the star anise until fragrant.
6
Add pork belly and stir fry to change color.
7
After that, add in the onions and ginger and stir-fry until fragrant.
8
Add in the lentils and stir fry.
9
Cook the rice wine until the color changes slightly.
10
Add the sauce and stir fry, stir fry until the sauce smells, add appropriate amount of water.
11
Cover the pan and simmer the lentils thoroughly until soft and tender.
12
After simmering lentils, open the lid and collect the juice over high heat.
13
Then, sprinkle with a little chicken powder and stir-fry well before serving.braised lentils in soy sauce Make Tips
Features: Rich sauce aroma, glossy and oily appearance, savory and palatable, soft, fragrant, and smooth.
Friendly Reminder:
1. Any variety of hyacinth beans can be prepared using this method. After washing and trimming the beans, they can be cut into sections or broken into pieces by hand.
2. The sauce seasoning can be mixed according to personal preference. Beijingers generally prefer using only yellow soybean paste for a rich aroma. If you like spicy food, you can add spicy sauce, etc. It is best not to use broad bean paste (doubanjiang), as it is too spicy and overpowers the characteristic rich sauce flavor. Therefore, a mild spiciness is sufficient.
3. The hyacinth beans must be thoroughly braised and cooked. The reason is that a coagulating substance and hemolytic saponin in the beans must be completely eliminated; otherwise, slight carelessness can cause food poisoning. Please remember this