Chinese Food
Smoked green beans (sweet Tianjin) simple traditional Jiangnan delicious snacks
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In the mature season of Maodou, I have planted many kinds of Maodou. My hardworking mother peeled it twice in a row. I always like to eat Maodou twice. Finally, I have a bit of appearance. The taste and taste are recognized by my colleagues. I want to share my production experience with you.
Cooking ingredients
Cooking Steps
Step1:Fresh peas are peeled well. About 1000g (one and a half hours' work) is praised by the hardworking mother. The first choice for peas is the flat and big one of the late peas. As shown in the figure below, five peas will not be harvested much this year. Generally, you can choose the full one with ordinary round peas (above).
Step2:Put 2 pieces of ginger 2G salt in the pot. Bring the beans to the pot and boil for 35 minutes
Step3:When the beans are cooked, pour them into the drain basket and drain the hot water
Step4:Then pour in the basin with cold water to remove the floating bean coat. Repeat for about 4 times until the floating skin is basically finished. Pour in the water basket to drain
Step5:You can also use the tools to remove the floating skin. Prepare a clean iron pot.
Step6:Wash the fennel. Put it in the pot with the soaked pea
Step7:Open the fire. Add salt and sugar. It doesn't matter if it's not cooked or soft just now. Stir with a wooden spoon until the sugar juice is nearly dry
Step8:Stir fry until the sugar water is basically dry, but not too dry. Too dry will make the sugar water turn caramel color. Prepare a big bamboo scree
Step9:At this time, the beans are soft and ripe. When they are out of the fire, immediately pour them into the bamboo screen and spread them evenly. I usually use the middle end of the vertical electric fan to blow for about 810 hours a night. The air volume can be adjusted properly, but it can't be blown for too long, so as to prevent the lavender beans from being too hard and affecting the taste.
Step10:The next morning, the smoked green beans of TIANJINJIN were ready. The simple Jiangnan delicacy was too delicious to stop. Remember to refrigerate if you can't finish.
Cooking tips:Sugar can be adjusted according to personal preferences. But if it's too little, the skin of the bean will wrinkle less and crack easily. The sugar water doesn't need to be fried too dry. When the sugar is fried into a burnt color, the bean will be dyed red. It will affect the color. The bean just out of the pot is relatively sweet. But the finished product will be lighter after it's done. If it's too light, you can add 2G of salt. If you don't like fennel, you can have skills without cooking.
