Chinese Food
Crispy bean with preserved vegetables
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It's time to eat broad beans again. Suddenly I thought of Lu Xun's social drama. It suddenly occurred to me that my mother would fry fava beans and make bean cakes for my family. Every time I eat bean curd, I can always have another bowl of rice Because that fragrant feeling can only be made by your mother.
Cooking ingredients
Cooking Steps
Step1:Wash and drain the fresh broad bean board.
Step2:Clean the pickled potherb mustard and soak it in water for 10 minutes.
Step3:Squeeze out the water. Cut into small pieces.
Step4:Put the fresh bean board in the basin. Pour in the cooking wine. Wrap with plastic wrap. Steam over high heat for 30 minutes.
Step5:Take it out after steaming. Press it into bean paste with a spoon (the finer the better). Mix with salt, chicken essence and sugar, then add 2 spoons of refined oil. Mix well. It's a little bit greasy.
Step6:Heat the oil in the pot to 5 minutes (150 ° C). Put in chopped mustard. Stir fry for 1 minute until the color is bright dark green.
Step7:After 2 minutes, pour in 1 tablespoon sesame oil and chopped green onion. Stir well and leave the pot.
Cooking tips:1 steaming is more time-saving and labor-saving. It's OK to cook it, but the color is yellow. If you are lazy, just microwave. Press into mud before frying. There are skills in making delicious dishes.
