Homemade bean sauce
By VicentaLakin
Recipe Recommendations
- bean paste appropriate amount
- sweet sauce appropriate amount
- beef tenderloin appropriate amount
- dried bean curd appropriate amount
- white sugar appropriate amount
- dried chili appropriate amount
- chicken essence appropriate amount
- slightly spicy
- cook
- three-quarters of an hour
- simple
Steps for Homemade bean sauce
1
The soy-dry fire opens and turns the fire
2
Get ready for the dry peppers. Cut the end
3
Prepare the calves for graft and wash the cedars
4
Add a small spare of olive oil to the pan
5
Put it in the ginger chip
6
Put the oxen spinal paste in the pan and then get it out7
Add a little heat to the pan and a little soy-dried
8
Join the supermarket for the bean petals and sweet noodles
9
Join the oxen spinal cortex and the proper amount of water, chicken, white sugar and dry pepper paste, and then turn the fire in the same direction
10
Put the sauce in the bottle, put it in the fridge, take whatever you want
11
Bean sauce with rice congeeHomemade bean sauce Make Tips
1. The dried beans need to be put into a pot and boiled to remove the beany smell of the dried beans
2. The ratio of bean paste to sweet flour paste is 1:1
3. Because the bean paste bar itself has a salty taste, you can add chicken essence and white sugar to season without adding salt or soy sauce.
4. When boiling the sauce, boil it over high heat, turn to low heat, and keep stirring in the same direction
5. Turn off the heat when the soup is dry and thick, and leave the heat and continue to stir for a few minutes
6. Allow the sauce to cool, put it into a glass bottle, put it in the refrigerator and store it. Serve it with a bowl of millet porridge for breakfast. It's delicious!
2. The ratio of bean paste to sweet flour paste is 1:1
3. Because the bean paste bar itself has a salty taste, you can add chicken essence and white sugar to season without adding salt or soy sauce.
4. When boiling the sauce, boil it over high heat, turn to low heat, and keep stirring in the same direction
5. Turn off the heat when the soup is dry and thick, and leave the heat and continue to stir for a few minutes
6. Allow the sauce to cool, put it into a glass bottle, put it in the refrigerator and store it. Serve it with a bowl of millet porridge for breakfast. It's delicious!