Maodou is one of my favorite ingredients. When it's fresh, it tastes delicious and sweet. When it's dried, it can squeeze soybean milk, make tofu and steam salted duck. Maodou is also rich in amino acids - methionine, vitamin B1 and vitamin C - which protect the liver and kidney after drinking. It can promote the decomposition of alcohol. In summer, when rolling strings and drinking, it's especially suitable to have a plate of salted Maodou. In the market, there are usually peeled Maodou rice for sale. Although it's convenient, I usually like to buy Maodou with shell. It's the freshest when I go home to peel and make it. When you buy, you should pay attention to the freshness of the bean. The skin of the bean pods is glossy. If the bean pods are not fresh, they are often soaked in water. If the bean pods are yellow, the hair color is dark, and the bean pods are easy to crack. When they are peeled off, the bean seeds are separated from the seed coat. It means that they are not fresh and are not suitable for eating. The fresh bean pods are hard. There are 23 beans in each pod. The color of the bean rice should be green or green white. The translucent seed coat on the bean is tight Wrap (a white membrane around a bean)
Step1:Cut chicken le
Step2:Chicken wings cuttin
Step3:Shelled peas peel of
Step4:Red pepper cut sectio
Step5:Ginger slice
Step6:Dry pepper cu
Step7:Stir fry the hot and cold oil with bean paste to produce red oi
Step8:Stir fry ginger and dried peppe
Step9:Stir fry chicken pieces evenl
Step10:Add cooking wine, raw soy sauce and old soy sauce, stir fry, color and tast
Step11:Stir fry the beans evenl
Step12:Add 3 / 2 of water to cover the ingredients. Cook for 15 minutes in the middle of the cover
Step13:Stir fry in red peppe
Step14:Add some salt and stir fry for seasonin
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