Summer is the season of bean production. On the bean rack, the flowers are always blooming and the fruits are always hot and noisy. I like the rattan of doujiao best. It's pulling and twining with each other. It's like two intimate partners that never separate. Often mischievous to help them break down. According to their own requirements of the plate. But the next day, they will tangle together. Go back to the original road. Continue to climb up..... Maybe it is this kind of indomitable spirit that makes me like them. The most common way to eat beans in our hometown is to stew and stir fry. My father once went to Shunde to eat a kind of brewed beans. He said, this is probably the most gorgeous and addictive way to eat beans. Fresh beans are made now. They are twisted into a small flower basket like hemp. They are packed with fresh fish and meat, one at a time. They are both beautiful and delicious.. Mom improved it. Mix the pork puree with the shrimp puree to make the meat stuffing. Brew it into the green flower blue. Fry it in a pot
Step1:1. Chop the pork into mud. Pour in cooking wine.
Step2:2. Add soy sauce and salt and mix well.
Step3:3. Remove the skin of fresh shrimps, cut the shrimps into mud, and pour into the pork mud and mix well.
Step4:4. Pour the green onion, ginger and pepper water soaked in warm water into the meat filling in advance. Stir in one direction until the meat filling is vigorous (do not pour in the green onion, ginger and pepper. Only take the water out of the bubble). Boil the water in the pot and add salt.
Step5:5. Blanch the cleaned beans in a pot until they are cooked. Remove them in supercooled water.
Step6:6. Take a bean, make a knot from one end, and then roll it up in a circle along the knot to make a small wreath basket.
Step7:7. Put the minced meat into the middle of the beans, put in a corn kernel, heat the oil in another pot, put in the beans, fry them over low heat until they are golden on both sides.
Step8:
Step9:
Cooking tips:There are skills in making delicious dishes.