Rogue beans

By VicentaLakin

Rogue beans
It's a nice, delicious, super-simplistic, juicy bean. The bean eats a little bit of ablaze, and it's so sweet。

Recipe Recommendations

  • cowpea 250 grams
  • Mom red bean curd 3 pieces
  • bean curd 1 tablespoon
  • garlic 3 petals
  • millet spicy of 3
  • salt appropriate amount

Steps for Rogue beans

  • Make Rogue beans step 0
    1
    Material ready
  • Make Rogue beans step 1
    2
    20-minute immersion of bean bean salt water to pesticide
  • Make Rogue beans step 2
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    (a) Clean-up of the bean-cleaning, cutting to equal length
  • Make Rogue beans step 3
    4
    Scrambled milk with a spoon, garlic amputated and millet sliced into a coil
  • Make Rogue beans step 4
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    (b) Boiled with a proper amount of water, a spoonful of salt and a little edible oil, and boiled with beans
  • Make Rogue beans step 5
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    (b) The extraction of a cooling water plate (the cold water is not enough for the weather)
  • Make Rogue beans step 6
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    (a) The infusion of appropriate quantities of oil and heat, and the burning of garlic and peppers in small fires
  • Make Rogue beans step 7
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    Then he pours into the corroded milk, and he continues to make the scent
  • Make Rogue beans step 8
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    (b) Combination of the appropriate amount of salt according to each taste
  • Make Rogue beans step 9
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    I'll end up pouring the milk in the beans。
  • Make Rogue beans step 10
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    Done

    • Rogue beans Make Tips

    1. Adding salt and a little oil to the water helps the cowpeas retain their bright green color after blanching; 2. To achieve crispy cowpeas, do not blanch for too long; just cook until tender. Placing them in ice water after blanching works best, but in winter, rinsing with cold water is sufficient; 3. If you find the taste too mild, you can add other seasonings to the sauce as desired.

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