Chinese Food
Dried leek with black bean sauce
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Xianggan is rich in protein, vitamin A, B vitamins, calcium, iron, magnesium, zinc and other nutrients, with high nutritional value. It can be used for many kinds of dishes, cold mixing, hot frying, frying and baking. The key to this dish is the combination of dried bean and Douchi. They are originally from the same root. They are a natural couple. It's easy to eat dry or with rice. Add a few peppers to stimulate the nerves. That's more perfect.
Cooking ingredients
Cooking Steps
Step1:Remove yellow leaves and old leaves from leek. Wash and cut into 4cm long sections. Cut the dried tobacco into sections of the same size. Rinse the dried peppers and set aside.
Step2:Put the oil in the pot. When it's 60% hot, pour in the dried bean. Turn it into medium heat. Stir fry until the surface of dried bean is golden yellow, then dish it out.
Step3:Leave the oil in the pot. Heat it to 50% heat. Turn to a low heat. Put in the minced black bean and dry chili until it tastes spicy. Turn to a high heat and pour in the leek. When it's soft, pour in the dried bean immediately. Then pour in the golden standard soy sauce. Change to a high heat and stir it quickly. Add salt to get out of the pot.
Cooking tips:There are skills in making delicious dishes.
