Chinese Food
Fermented bean bubbles
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It's a home-made dish in Guangdong. It's easy to operate. It's delicious once in a while.
Cooking ingredients
Cooking Steps
Step1:First of all, we prepare materials - about 400g leeks, 50g beans and 35g streaky pork. I make this as the original flavor. It's very simple. The materials are complete. Wash the leeks, drain the water, grind the streaky pork into meat stuffing. Use a little soy sauce starch chicken protein. Drop a few drops of lemon juice. Mix and marinate for about 10 minutes. Put oil in the pot. Stir the meat stuffing in the pot. It's tender and smooth. Put a little Raw soy sauce. Stir fry for about three minutes. Turn off the fire. Wait for the meat filling to cool. Pour it into the cut leek and mix well. Then the filling will be done. The leek filling will be stuffed into the bean bubble little by little. Put it in the pot and arrange it layer by layer. Then put about a small bowl of water. Put a little raw soy sauce and oil. After the big fire is over, the small fire will dry the juice and start the pot. The fragrant fermented tofu will come out.
Cooking tips:The main thing about this dish is that the stuffing should not be too salty or too light. After the fire is over, the small fire simmers slowly. I feel that the beans are wilted and soft. If you leave a little juice in the pot, you can start the pot. That is to say, you need to master the fire and have soup. You can't cook it too dry. This dish is the best when it's hot (the leeks have been cooked for a long time, and the flavor is lost). You have skills to make good dishes.
