The last four seasons
By VicentaLakin
Four season beans, called bean bean bean horns in the north, are a very diverse vegetable, which is said to be different because it is very difficult to “manage”. Unlike green leaves like soy seedlings and spinachs, the pot is ripe, the temperature is bright and the temperature is rotten. A vegetable that's so difficult to handle is a hard-on for those who eat it. When we were young, we were told by our elders that the bean bean bean must be cooked... and Chongqing said, "The salt doesn't go into the four seasons... so we can cook with soup, water, fried with fried oil until a bean bean is tortured to the point of "twilight and black and black"... and I can't eat the chopsticks... the dish is my heart loves... and one can eat a plate...
Recipe Recommendations
- green beans appropriate amount
- pork stuffing appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- chicken powder appropriate amount
- dried chili appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for The last four seasons
1
Prepare all materials
2
A spoon of salt and a few drops of oil are released after the water has been released and the four seasons of soybean water is released for two minutes to extract the dry moisture。
3
Oil in the pot (a little bit more oil) will blow up the smell of pepper, dry pepper and garlic。
4
Scratch the meat, drink the wine, dry the water
5
Let's put it in your life
6
The four seasons of bean boiled in good water with proper salt. Fire is slow
7
The fire continues to go up and down in order to avoid the puddle, drying up to the end of the meat, burning the pot with a proper amount of chicken powder on the face of the beans. Four season beans are oily, no water