Potato horns

By VicentaLakin

Potato horns
It's not rice, it's flour, and it's the headline that's meant to tell my friends that it's also delicious. The flour and corn starch that I use, mainly heat up the house, need to be disposed of as soon as possible, while the flour steam will take less time. Huh. It's a good meal. The bean bean bean bean bean bean bean bean bean bean bean bean bean, too young to evaporate. I'm old enough to eat with my family's food, but I'm old, I'm old, I'm old, I'm old, I'm old。

Recipe Recommendations

  • Laodoujiao appropriate amount
  • corn starch appropriate amount
  • ordinary flour appropriate amount
  • garlic appropriate amount
  • sesame oil appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • vinegar appropriate amount
  • sugar appropriate amount

Steps for Potato horns

  • Make Potato horns step 0
    1
    Maps of materials, soybean horns, clean dry water。
  • Make Potato horns step 1
    2
    Bean bean bean wash and squeezing, with perfume or salad
  • Make Potato horns step 2
    3
    I'll add salt even later
  • Make Potato horns step 3
    4
    Pour the powder。
  • Make Potato horns step 4
    5
    Powder and bean horns evenly mixed with hands。
  • Make Potato horns step 5
    6
    The cage is covered with cages, mixed with soybeans, evaporated into the cages, when the water opens, and evaporated in flames for 12 minutes。
  • Make Potato horns step 6
    7
    When you're stenching the bean horns, you're going to prepare the garlic, you're going to use the quartz, and the garlic tastes good。
  • Make Potato horns step 7
    8
    Take the garlic out, bring in the fragrance, and a little sugar。
  • Make Potato horns step 8
    9
    The fire closes and removes the steamed bean horns, pours them on the board and spreads them to the table with garlic。

    • Potato horns Make Tips

    1. String beans must be washed and thoroughly drained in advance. 2. The same method can be used to steam other vegetables. 3. The seasonings needed for steamed dishes are few, but the order of adding them must be paid close attention to: add oil first, then salt. 4. The oil serves two purposes: on one hand, it makes the steamed dish fragrant and soft, and on the other hand, it acts as a binding agent for the powder and the vegetables. The amount should be slightly generous. 5. After steaming, the dish must be poured out quickly to release the steam; this is what makes the steamed dish fluffy. 6. The minced garlic can be replaced with chili sauce or other sauces.

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