Chinese Food
Mung bean with lees
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I don't like bad goods from the beginning. The first time I smelled it, my memory flashed back to a very small time. The wine lees on the side of the road were drying. I would cover my nose every time I passed by. That kind of taste for me only stay on the side of the road. Never thought of delicious food. This time I went to Hangzhou. I heard that Hangzhou is rich in bad goods. I went to eat it specially, but I found it was quite delicious and full of taste. When I came back, I bought a bottle of three-year old soy sauce. I practiced with the most economical soy beans. The cooked soy beans were immersed in the soy sauce and refrigerated overnight. When I ate them, they were cold and cold. I felt very cool. Usually, when we cook Maodou, we will encounter the phenomenon that how much salt we put will not taste. It can only be soaked in the cooked soup, but it will affect the bright color. The problem has also been solved. Lees are produced in Hangzhou and Shaoxing. It is fermented with wheat and glutinous rice. It contains 26-30% alcohol. The new product is white in color and not strong in fragrance. Through
Cooking ingredients
Cooking Steps
Step1:After cleaning, cut off the two corners with scissors. It will taste bette
Step2:Add enough water to the pot. Put in the green beans and ginger slices, scallion, cinnamon, Xiangye, pepper, fennel, star anise, clov
Step3:Close the lid. Boil over medium hea
Step4:Open the lid. Turn the heat down. Season with salt and cook for another 1020 minutes (determine the cooking time according to the taste
Step5:Take out the boiled beans. If you are in a hurry, you can use boiled water to filter and cool them. If it's not urgent, you can add a small amount of boiled soup and cool it at room temperatur
Step6:After the soybeans are cooled, put them in the fresh-keeping box and soak in the bitter
Step7:After the soybeans are cooled, put them in the fresh-keeping box and soak in the bitter
Step8:You can also put the pepper in the pot into the soy bean soaked in the bittern. Add a little spicy taste
Cooking tips:1. The bittern itself has a salty taste. When cooking the soybean, you can put less salt or not. 2. It's better not to soak the bittern too long, because the longer it is soaked, the saltier it will be. 3. It's more convenient to taste. 4. If you like spicy taste, you can put in dried chilli and soak it together. The taste will be richer. 5. When cooking Maodou, you can extend the cooking time according to your taste. If you like crispy mouth, you can cook shorter. If you like noodles, you can cook longer. But if it's cooked for a long time, the green bean will not look green. But it's also delicious. There are skills in making delicious dishes.
