Chinese Food
Stewed spiced beans
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Stewed spiced beans, also known as anise beans, are easy to peel, moderate in hardness and softness, with endless aftertaste and fragrant on teeth and cheeks. Take a sip of fragrant fennel beans and a cup of hot Shaoxing old wine. Maybe this is Kong Yiji, written by Lu Xun, who is in the mood of mixing wine in Xianheng hotel. Today, I took advantage of the opportunity of marinated meat to make this delicious bean product with the surplus broth.
Cooking ingredients
Cooking Steps
Step1:Wash the dried broad beans. Soak them in water for a day. Drain the water. Put them in a leaky container. Cover with a wet towel. Water them every half day to make them germinate. Germinate after two or three days. (there are some sprouted broad beans in the market
Step2:Rinse the sprouted broad beans. Put them into a high-pressure pot. Add a bowl of marinated meat soup or a piece of pig's hoof and cook them together. Put in a little fennel, two anise, two pieces of Xiangye, two tablespoons of cooking wine, one tablespoon of raw soy sauce, a little salt and one tablespoon of sugar. Add water. Just diffuse the broad beans. Cover with high heat and boil to the atmosphere. Keep the atmosphere for 45 minutes. Then turn off the fire.
Step3:When the pressure cooker is not gassy, open the lid. Heat up the wok. Add 2 tbsp oil. Drain the soup and take out the cooked broad beans. Put them in the wok and stir fry for a few times. Pour in 1 tbsp of soy sauce. Put in 1 tbsp of monosodium glutamate and sprinkle a little green onion to make the wok dish.
Step4:Easy peeling, moderate hardness, endless aftertaste, fragrant teeth and cheeks. Take a sip of fragrant anise beans and a cup of hot Shaoxing old wine. Maybe, this is the mood of Kong Yiji in Xianheng hotel.
Cooking tips:It can't be more than 6 minutes after being heated in a pressure cooker. It's too rotten to chew; it's not good to stir fry again. The key is to master the soft hardness. There are skills in making delicious dishes.
