Chinese Food
Spicy and drunk broad bean
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Sichuan cuisine is mostly spicy. And broad bean Sichuan is also the main production area. This is the way to make drunk peanuts. But the taste is different from peanuts. Because the oil content of broad beans is less than that of peanuts, the taste is a little harder. As long as the teeth are needed, this one is also delicious. My family like to use this for food and wine. The guests also like it.
Cooking ingredients
Cooking Steps
Step1:Soak the dried broad bean in water for about a day. Soak it sof
Step2:Take off the skin with the soaked broad bean
Step3:All peeled fava bean
Step4:Refrigerate in plastic bag
Step5:Take out the beans that have been frozen for a da
Step6:Just a little melting of the cake on the surface is enough to fry
Step7:Put oil in the pan. Add a spoon of salt. This will prevent the oil from splashing when frying
Step8:Put the broad beans in when the oil is 40% ho
Step9:It's OK to fry the broad bean in the middle of the fire until it floats
Step10:Take out oil contro
Step11:Prepare Chinese prickly ash and pepper. I use pepper with spicy base. It doesn't taste very spicy. You can choose chili with high spicy if you like it
Step12:Stir fried pepper and pepper in a dry po
Step13:Pour in the fried broad beans. Add a teaspoon of salt at the same tim
Step14:Stir fry for about 2 minutes, and then you will be out of the po
Step15:Finished product drawin
Step16:Finished product drawin
Step17:Finished product drawin
Cooking tips:I use hot pepper. It doesn't taste very hot. You can choose hot pepper to make dishes.
