Chinese Food
Old Beijing bean paste
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The taste is q-shaped. Salty, fresh and smooth bean paste. Make a large piece and refrigerate it. When you want to eat it, take a proper amount of it and cut it into small pieces. Then pour in wax vinegar and a few cloves of garlic. The taste is delicious. It's a pity not to introduce such a classic dish. So last night the flowers were busy. It's not complicated to make soy sauce. More time is spent on cleaning the pork skin. Clean the meat skin. The final stewing process is very simple. -
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients you need. Clean the pig hair on the surface of the pork skin.
Step2:Put water without meat skin in the pot. Boil for another 5 minutes.
Step3:After cooking, clean the pork skin. Scrape off the fat and dirt on the surface of the skin with a knife. This step is very important. It also needs patience. If the treatment is not clean, the soy sauce will not only affect the taste, but also feel greasy.
Step4:Peel and dice one carrot. Wash the green beans and soybeans. Prepare some seasoning.
Step5:Clean the skin and cut it into small strips. The seasoning spices are made into gauze bags.
Step6:Make more than half a pot of water. Put in the meat skin. Add half a spoon of old soy sauce. 1 spoon of cooking wine. 1 spoon of raw soy sauce. A little salt. Add gauze and spices.
Step7:Turn to low heat and simmer for 1 hour until the soft and rotten broth starts to gel. Add diced carrots, green beans and soybeans. Cook for about 10 minutes.
Step8:Wait for 5 minutes after cooking. Pour it into the bowl or mold. Don't wait for the heat. Then it will almost set.
Step9:There's no need to grease the mold. The aspic is easy to demould.
Step10:It can solidify in 1 hour at room temperature. Of course, it can be covered with plastic wrap and refrigerated. The taste is better. Then cut into pieces. With Laba garlic and garlic juice. The taste is excellent.
Cooking tips:There are skills in making delicious dishes.
