Seaweed beans
By VicentaLakin
Recipe Recommendations
- kelp appropriate amount
- soybean 100g
- eggs of 4
- onion appropriate amount
- ginger slices 6 tablets
- aniseed one
- pepper 25 capsules
- geranyl 2 tablets
- orange peel appropriate amount
- dried chili of 3
- cinnamon Subparagraph 1
- rock sugar 10g
- chili oil appropriate amount
- vinegar appropriate amount
- soy sauce 30g
- soy sauce 20g
- cooking wine 5g
- Lao Marinade appropriate amount
- slightly spicy
- halogen
- several hours
- simple
Steps for Seaweed beans
1
Sea belts wash and control water early in the bubble and are then taped with cotton wires。
2
the 100g soybeans bubbled three to four hours in advance with cold water, while the water was replaced with water。
3
4 eggs cooked, shelled。
4
Onions, ginger chips, fragrances, cedars, peppers, dry peppers, cinnamon, oranges。
5
Two thirds of the amount of water will be placed in the soup pan, and the spices of step 4 will be placed in the pan and fire。
6
Put it in two spoons and three spoons。
7
Put in a proper amount of wine。
8
A proper amount of ice cream, fresh。
9
It's in some old halogen juice, and if it doesn't, it can be omitted. See here the old halogen juice
10
The fire opens and boils for about 20 minutes。
11
Let's get some halogen on the chopstick head. The water tastes salty, and if salt is suitable for rolls in the sea, it is no longer appropriate to continue to be salted or pumped as needed。
12
Bottom soybeans。
13
Put them in boiled eggs and if you want to taste them better, you can cut them on the face。
14
The fire boils and turns small flames into halogens for about an hour and then shuts down the halogen for an hour. In order to make the soybeans taste better, after the drying, I put halogenated sea belts and soybeans in the halogen juice for the night。
15
Remove the halogenated sea belt from the cotton rope and cut it into little rolls。
16
The cuisine wash is clean and shredded。
17
In the bowl, cut seaweeds and halogenated soybeans are put in a cuisine with a little pepper oil and vinegar。