Chinese Food
Spicy Maodou
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In fact, I always wanted to find the flavor of the Maodou I ate in Changsha. So I tried to make it myself. When I went to Changsha, I had a meal with my friends in Wen. In addition to lobster and lard rice, I thought the best food was this bean. They don't make beans like I used to eat. They are always pulled out of the soup. There is no hemp taste, no spicy taste. Even the salt taste is very light. You can only eat the taste of pepper. But there are some soup water in the soy bean eaten in Changsha. When it is taken out from the soup, it is wrapped with sesame oil. When it is sucked, it is wrapped with the taste of pepper, onion and ginger, soy sauce and a little vinegar. It is wrapped with the taste of hemp and spicy. It is also wrapped with the soy bean that is neither hard nor soft to rot. Because I can't forget, I pursue this taste. I created this spicy bean myself. See you~
Cooking ingredients
Cooking Steps
Step1:Soak the beans in salted water for about 10 minutes. Wash them several times until they are clean. After boiling water in the pot, add 3 pieces of star anise, 10 pieces of prickly ash, 10 pieces of hemp pepper, scallion, ginger, cinnamon, and 4 spoons of salt. Always cook it (you can taste it from time to time. Decide whether it's soft or hard according to your taste.) Anyway, I like the rotten ones. So I cooked them for a long time.
Step2:Because I've been cooking with gas for a long time. I want to fry at noon. So I put it on the induction cooker and cook it. I can't remember how long it's been cooking. It's better to taste it often.
Step3:Hot pepper section read
Step4:Put about half a spoon of oil into the pan. Add sesame oil, chili oil and spicy oil.
Step5:After the oil is heated, add the pepper section and pepper.
Step6:Stir fry until the pepper is fragrant. Add soy sauce and vinegar. Then add more than half of the water. It can also be determined according to your taste.
Step7:When the water is boiling, add the boiled and filtered soybeans into the pot and cook for 15 minutes. Wait until it's cool enough to eat. It's the best after one or two hours. It's not too strong or too ligh
Step8:It's a good dish. You can eat a basin unconsciously.
Step9:Finished product
Step10:Soft and glutinous Maodou
Cooking tips:(in fact, I know it's two Jin when I buy Maodou. I don't know how much I put in the whole bottle of sesame oil and Maodou. But according to my recollection, it's almost like this ~ Chinese food is good. Unlike baking and Western food, there will be deviation if one gram is less than one gram. This still needs to adapt to personal taste. For example, sesame oil and soy sauce vinegar can be added from less.) There are skills in making delicious dishes.
