Chinese Food
Jiangnan smoked bean
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When I was a child, I would peel some beans and smoke them in the alley of my grandma's house when I was cooking. So every time after school, in addition to rice, there is also a light bean flavor. Every time we can't wait to finish the last step of fumigating beans, we eat most of them. It seems to be part of childhood. It's autumn again. Let's relive the taste of that year.
Cooking ingredients
Cooking Steps
Step1:It's very simple to make this kind of smoked bean. Peel and wash the bean. Boil the seasoning until it's dry. Boil the water over low heat. Do not dry it. According to personal preferences can also put dried bamboo shoots and other things. It's not very technical.
Step2:Then it's going to take advantage of the autumn sun. Just lay the beans in a clean container (better if there is a bamboo plait) and dry them. The sunshine makes the fragrance of beans stronger.
Cooking tips:Everyone's taste is different. It's salty or light. So the seasoning is still based on their own subjective awareness. There are skills in making delicious dishes.
