Chinese Food
Kwai fried bean (seasonal instant vegetables)
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Maodou is my favorite. Today, I'll fry it with Kaiyang dried bean. Add some onion and red pepper to make it more colorful. The heat of this dish is about 160 kcal / 100g. It belongs to yellow light food and can be eaten in proper amount.
Cooking ingredients
Cooking Steps
Step1:Today's Maodou is big and full. I want to eat it when I look at it. This kind of dried bean is very delicious. I can't eat spicy. So I chose red pepper. It's mainly to match the color.
Step2:Wash and dice the dried, onion and red pepper. Scallion can be cut, can be cut. I like to cut. More convenient.
Step3:After cleaning the Maodou, blanch the water to remove the astringency and fishiness of the bean; when blanching, put some salt and oil. Keep fresh, not easy to turn yellow, and incorporate into the bottom taste. If you prefer soft glutinous food, cook it a little longer.
Step4:Hot pot and cold oil (iron pot). Stir in a small heat until the skin of the bean is wrinkled.
Step5:Put in the onion. Turn on the fire. Add some salt. Continue to stir; put in dried beans and Red Peppers after the onion changes color; add some water, soy sauce, a little sugar (fresh). White pepper (flavor added). Finally, sprinkle with scallion. Stir fry the scallion until fragrant, then start cooking.
Step6:Loading.
Step7:It's a good appetizer. It's also great to have porridge in summer.
Cooking tips:Don't stir soy beans in a big fire. It's easy to paste. Medium and small fire real-time adjustment. Feel the temperature is high. Stir fry a few times from the fire. There are skills in making delicious dishes.
