Chinese Food
Boiled soybean
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It's a popular dish to cook Maodou. But I don't order it when I eat out. I still think what I made is the most delicious (just look at the ingredients I used). Come back from work. Make a basin. Drink the Bailey liqueur with ice. Sit on the terrace. Blow the breeze. Tease Wangcai and Fugui. It's really agreeable.
Cooking ingredients
Cooking Steps
Step1:Soak the beans in the basin. Rub each other to clean the fluff on the epidermis. Control the water.
Step2:Put water in the pot. Just pour in ginger, star anise, Chinese prickly ash, cinnamon, cardamom, dried pepper and fennel. Cook the fragrance slowly over low heat (at least 20 minutes). Take advantage of the time when the brine is boiling. Cut off both ends of each soybean to add more flavor.
Step3:Pour all the cut beans into the boiling brine. Add salt, sugar and chicken essence. Use twice as much salt as you usually use to make soup. The function of sugar here is to make the brine taste softer.
Step4:Open the lid. Boil the beans in high heat for 10 minutes, then turn off the heat. Pour in a bottle of Erguotou. This will make the beans greener and have a light wine smell.
Step5:Marinate for half an hour, so as to make the Maodou taste better. Even put the brine soup in the basin and eat it.
Cooking tips:1. Don't cover the pot during the whole process of cooking and curing. Otherwise, the beans will turn yellow. It's not good-looking. 2. If you like the taste of the bean, you can take one out and taste it when you cook it for 5 minutes. If there is no bean smell, it means it is cooked. Turn off the fire. When you marinate it with residual heat, the bean will be softer. Time should be controlled by oneself. There are skills in making delicious dishes.
