Chinese Food
Salted bean
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A plate of Maodou and a bottle of beer are standard for countless dads' summer dinner. Maodou was originally lively green. After heating, it turned into a calmer green. It seems that it is ready to be eaten at last. The fragrance of beans is well preserved. It also increases the flavor of seasoning. It squeezes into the mouth with juice. It's full of salty flavor on the shell. It's chewing the naughty, crispy and tender beans It's still that familiar summer.
Cooking ingredients
Cooking Steps
Step1:Cut the root of the soybean; put the fragrant leaves, ginger, cinnamon pepper, seasoning and red pepper in the cold water pot.
Step2:Boil over medium heat until the water boils. The fragrance comes out.
Step3:Add the beans. Season with salt. Cover and cook for 15 minutes.
Step4:The beans are discolored. Turn off the fire. Soak in a pot for 20 minutes to cool and taste.
Step5:Some intolerant beans have already run out of the shell. They are naked on the plate. Fresh salty Maodou is a good partner to accompany you through the hot summer.
Cooking tips:1. Cut off the root of the bean. The bean wrapped inside is easier to taste. 2. Red pepper can play a role in improving the freshness and fragrance of salted Maodou. It can enrich the level of taste, and there will not be too much spicy taste. There are skills in making delicious dishes.
