Bean-dry meat
By VicentaLakin
i've been sulking about bean-dry-dry-dry-dry-dry-dry-dry-dry-dry-dry. good idea! come on, then respect the kids. come on. fresh soybeans mixed with white soybean dry, and a little bit of spicy。
Recipe Recommendations
- dried bean curd appropriate amount
- edamame rice appropriate amount
- shredded pork appropriate amount
- ketchup appropriate amount
- oyster sauce appropriate amount
- June fresh appropriate amount
- corn oil appropriate amount
- cooking wine appropriate amount
- garlic appropriate amount
- ginger appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- salty and sweet
- fried
- ten minutes
- simple
Steps for Bean-dry meat
1
Prepare food, bean dry slices, fragrance wine, salt, white pepper powder, starch, corn oil for half an hour。
2
Hot oil in the pot, put in, ginger garlic fragrance, poured into a pickled silk fire that will soon be ready for use。
3
The oil left in the pot is hot, and into the soybean dry it burns to the surface。
4
In fact, it has been a long time since the beginning of the year, and it has been a long time since the beginning。
5
Put it in the meat and pour it into the pre-prepared juice (a small spoon of ketchup, two small spoons of platinum oil, a small spoon of June, a spoon of sugar, a half spoon of salt, a little water modulation)。
6
Put it in the raisins, pour it in the pre-prepared juices (a small spoon of ketchup, two small spoons of platinum oil, a small spoon of June, a spoon of sugar, a half a spoon of salt, a little bit of water modulation) and start the little fire。
7
The juice forgot to take a picture. It's finished。Bean-dry meat Make Tips
1. Using a flat-bottomed pan ensures more even heating.
2. The sauce mixture must be prepared in advance; the ratio is very important.
3. Pre-cook the edamame in the microwave to shorten the stir-frying process and improve the texture of the dish.
4. Adding starch and oil when marinating the shredded meat ensures a more tender and smooth texture.