Fried black bean
By VicentaLakin
In the morning, after the black beans had been milked, there was a lot of black soybean slag left. Hot weather made a few black soybean scab cakes. Light black soya scabbles were cooked in the pot with a plate of cuisine.
Recipe Recommendations
- black bean dregs 150 grams
- medium-gluten flour 250 grams
- white granulated sugar 25 grams
- baking powder 6 grams
- water 90ml
- edible oil appropriate amount
- slightly spicy
- steamed
- several hours
- simple
Steps for Fried black bean
1
Black bean slag, congested flour, sugar, fermentation powder and water mix. Bread machine shatters the face in 30 minutes, 45 minutes until the face is 25 times larger.
2
They split into eight or nine equals, tumbled into a small circle. They were placed in a moist varnished steam cage for 20 minutes, allowing the small noodles to ferment a little bit. When the water turned on, they were placed on the pan, and the fire was evaporated for 20 minutes.
3
Steamy black beans.
4
cut it up to 15 cm thick, brush it in the pot and put it in the sauce.Fried black bean Make Tips
1. The black bean dregs I used were filtered only through a wire mesh, so they are likely not as dry as those filtered through gauze and have a higher water content; therefore, I only added 90ml of water. You can adjust the specific amounts of flour and water based on the actual situation. However, do not use too little flour, or the dough will be difficult to bind and ferment.
2. Be careful when cutting the fa gao, as the slices may stick to the cutting board. You can place a damp steaming cloth between the fa gao and the cutting board before cutting.