Doudan, the scientific name of the bean hornworm, is an insect that eats bean leaves and drinks nectar for a living. It grows in a natural, non-toxic and pollution-free state. It has high protein, low fat, and has the effect of warming the stomach. It has a beautiful body shape and is similar to a silkworm. When adult, it is about 5 centimeters long, bright green, with a darker head and tail horns. Starting from the first section of the abdomen, there are seven pairs of white lines on both sides. It harms bean leaves and forms holes. In severe cases, the plants turn into bare stalks and cannot bear pods.
Although Doudan is a natural enemy of soybeans, its meat paste is non-toxic and harmless. It is a very good high-protein food. When made into dishes, it is very delicious and has a special effect on treating stomach cold diseases and malnutrition. After frying, bean peony is sprayed with crisp rosin, and the taste is excellent. When put into vegetables, there are many forms. Stewing, making soup, stir-frying, and frying rawhide to make plates are all delicious.
Braised bean curd with tender melon
By MollieHeaney
Recipe Recommendations
- Doudan appropriate amount
- squash appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- MSG appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- salt appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Braised bean curd with tender melon
1
Chop the onions, ginger, garlic, and dried peppers.
2
Cut the tender melon into slices.
3
Heat the pan and put in the oil. Add garlic, ginger, and pepper and fry until fragrant, then add green onions and fry.
4
Pour in the bean curd and stir-fry, pour in cooking wine and a small amount of salt to freshen up, stir-fry, and then add salt, pepper, and monosodium glutamate to serve on a plate.
5
Brush the pan clean, heat, add oil, heat, add spring onions and ginger and saute until fragrant.
6
Add the melon and stir fry until delicious.
7
Pour in the bean curd soup, cover and cook for 20 seconds (be careful not to overcook), open the lid and add appropriate amount of salt, monosodium glutamate, and pepper, and place on a plate, and then cover the fried bean curd on top. It's enough.