Chinese Food
Boiled Maodou ~ ~ spiced Maodou ~ ~ a trilogy with great taste
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Simple boiled Maodou can be boiled in the pot or I can cook it like this. But the light taste is definitely different. My mother-in-law often wonders why she almost cooks it? Attitude determines everything. Start with simple boiled Maodou.
Cooking ingredients
Cooking Steps
Step1:Rinse and control the dry wate
Step2:Main point 1 - use scissors to cut off one end of the stem, together with a small part of the skin. The blade is oblique. The area of the oblique is large and tastes good
Step3:Main point 2: add water, fragrant leaves, five spices, one teaspoon of powder, one teaspoon of salt, one teaspoon of prickly ash, boil over high heat for 5 minutes. Beans 8 are mature, taste is slightly hard, turn off the heat, and remember that they are not fully cooked
Step4:Main point 3: taste the saltiness of the soup at this time. Mix it according to my own taste. Usually I will put a spoon of salt after turning off the fire. Then cover the pot and simmer. This way, cover it and simmer for an hour. The beans are moderately hard and soft. The saltiness is moderate. The light five flavors have endless aftertaste
Step5:Super fragrance, taste and color are all excellen
Cooking tips:There are skills in making delicious dishes.
