Hot maodouzi

Mao Douzi:750g dried pepper:1 small bowl jingcong:a few octagon:3 pepper:a few fragrant leaves:a few cinnamon:a few garlic:half salt:a few soy sauce:a few sugar:a few chicken essence:a few white vinegar:2 scoops Wang Shouyi spicy:1 spoon https://cp1.douguo.com/upload/caiku/9/2/9/yuan_92f321a747dbe0ee9125b0a404f93a69.jpeg

Hot maodouzi

(94863 views)
Hot maodouzi

Maodou with mashed garlic, boiled Maodou, fried meat with Maodou, and Maodou with delicate taste for a long time. Sometimes, I want to reduce my stress, roll up a string, have some spicy Maodou, and drink some iced beer. This spicy soy bean will keep you from stopping. Chopsticks hold the soy bean and send it to the mouth. First of all, you can feel the juice, spicy, hemp and marinade outside the soy bean are rich and a little sour. Bite out the beans with your teeth, spit out the shell. The marinade and the sweet and clear of the soy bean are mixed in your mouth. Finally, you will eat the shell of the soy bean, drink beer when it is spicy, until the bowl of spicy soy bean is finished. It's spicy. It's called incisive. -

Cooking Steps

  1. Step1:Cut one end of the soybean slightly (or not

  2. Step2:Wash and soak for several times. Remove impurities and hair outsid

  3. Step3:Prepare the spice

  4. Step4:In the oil pan, put in dried chili, garlic and scallio

  5. Step5:Then add the star anise, cinnamon, fragrant leaves and peppe

  6. Step6:Stir fry in soy bean

  7. Step7:Stir fry until the beans turn green. Put in clear water. The water should not exceed the position of the beans

  8. Step8:Add spicy food (if not, you can leave it alone

  9. Step9:Add soy sauc

  10. Step10:Add salt and suga

  11. Step11:Cover the pot. Simmer over low heat until the peas are crisp and rotten

  12. Step12:Open the lid. Add chicken essenc

  13. Step13:Add white vinega

  14. Step14:Cover the pot over medium heat. Keep simmering for 3 minute

  15. Step15:Turn off the fir

  16. Step16:Finished produc

Cooking tips:Try not to cut two ends of the bean (if you really want to cut, cut the end with branches). Because this bean is crispy. If you cut two ends too much, the bean will run out of the pod. You will not feel the taste of the brine in the pod. In fact, this kind of soy bean is spicy. The most important step is to add white vinegar when the soy bean is close to crumbling. It's a finishing move. You can't miss this step. If there are not so many kinds of spices, you can use five spices instead. There are skills in making delicious dishes.

Chinese cuisine

How to cook Chinese food

How to cook Hot maodouzi

Chinese food recipes

Hot maodouzi recipes

You may also like

Reviews


Add Review