Pretzels of bean skin
By VicentaLakin
Peaches, somewhere called thousands. I can't believe I forgot my bean skin. By the time it's discovered, it's not very fresh, but it's not bad. And there was a small group of moss in the corner of the fridge that had been hidden for a long time, so there was this dish today. It's meant to fry the dry fragrance of the bean skin in the pot, without salt, all by sauce, after cooking, eating in the mouth, full of fresh peppers, very chewing。
Recipe Recommendations
- thin bean skin appropriate amount
- pepper appropriate amount
- dried red pepper appropriate amount
- Allium chinensis appropriate amount
- soy sauce appropriate amount
- soup essence appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Pretzels of bean skin
1
Scratch the washed bean skin into blocks。
2
Fill the pan with appropriate quantities of oil, with peppers and dry peppers。
3
Put it in the bean skin, don't flip it。
4
It's better to flip。
5
I've been working on this。
6
Add appropriate amounts of moss。
7
It's going to be dry and soft, and the soybean water is running out and a little more soup is coming out。Pretzels of bean skin Make Tips
1. If you don't like a rich sauce color, you can use less soy sauce and add salt for seasoning.
2. You don't need to pick out the Sichuan peppercorns in the wok; they generally won't enter your mouth along with the bean curd sheets.