Soybeans
By VicentaLakin
Remember when I finished my shift, a bunch of people were always eating in a small store next to the office, hungry, basically working, ordering food, remembering that there was a dish, which was ordinary, but I was impressed that every time I went to that little shop, I couldn't forget it, I bought cabbage at the Chinese supermarket, regretted not buying two more packs, made plumbnuts the other day, and made the rest of the cabbage, made soybeans, and at the same time I thought about what had happened, and looked like a movie。
Recipe Recommendations
- salty and fresh
- burn
- several hours
- simple
Steps for Soybeans
1
Soybeans bubble overnight
2
(b) Plumbing overnight, changing water from time to time and turning the leaves out
3
When the mud is washed, the plumes are cut into particles
4
The boiler drys the plum, and blooms
5
(a) A second pot, a slow fire with peppers, and then the smell and colour pour into plumes, a little fried and a spare
6
Cook the soybeans with half a pot of water, make the soybeans softer, then pour out the excess water, and filter it dry
7
Pick up the pot, put a little oil, and blow up the beans
8
Plumbing, a little raw and sugar, a little pepper powder and wine, evenly。Soybeans Make Tips
1. There are several types of preserved mustard greens, generally with the Huizhou variety being the most famous. Some are pickled with a heavy amount of salt, while others, known as "Sweet Core" preserved mustard greens, have slightly less salt but are still very salty. They retain a salty flavor even after soaking and washing, so the amount of salt or light soy sauce used in cooking should be reduced accordingly. 2. Dried preserved mustard greens often contain a lot of grit, so they must be thoroughly cleaned.