Chinese Food
Steamed bean with salted vegetable
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The spring in my childhood memory. The evening when the smoke curled up. My sister and I, who were swinging the red scarf of the schoolbag, galloped across the sea of rape flowers. Through the hall, through the patio, straight to the kitchen behind the house. On the earth stove. The smell of rice stewing. Grandma in apron is starting the oil pot. Yila. The dishes are in the pot. MMM ~ the smell of rapeseed oil. The food is on the table. Braised fish, steamed egg in water and steamed bean with salted vegetables. Do you want to steal? Grandma served with chopsticks. Fortunately, grandpa who was working in the field came back. Grandpa took a seat. One mouthful of wine and one chopstick of pickled vegetable and Maodou. Pickles are sour, fresh and crispy. Maodou is tender and chewy. It is wrapped with yellow bright rapeseed oil with unique fragrance. With pickled vegetable and Maodou, Grandpa slowly finished half a bowl of cooking wine. The tiredness of a day's hard work seems to be solved a lot. This dish is for Grandpa. It's a memory of the hard times. It's simple but it's different. Now, this one is simple
Cooking ingredients
Cooking Steps
Step1:Brought from my hometown. Salted vegetables made by myself. Clean and sanitary, so there is no need to clean the
Step2:Chop the pickles. Slice the ginger (Chrysanthemum taro
Step3:Cleaning of Maodo
Step4:Put salted vegetables at the bottom of the bow
Step5:Maodou is evenly spread on pickle
Step6:Drench with canola oil. More oil is needed. Salted vegetables absorb enough oil. Then they will be bright, bright, fresh and refreshing (no need to mix well
Step7:Steam in cold water for 15 minutes (do not cover the bowl with plastic wrap or plate. Let the dish absorb some water and taste better
Step8:Add a little sugar to the steamed vegetables to make them fres
Step9:Finally, mix the pickles and the green beans. It's so bright and shiny
Step10:Salted vegetables are sour, crisp, tender and chewy. They are wrapped in yellow and bright rapeseed oil with unique fragrance
Step11:This one is simple and plain. For Yu Yuan's daughter, it's nostalgia
Cooking tips:1. If it's Salted vegetables purchased outside, it's better to clean them. 2. It's better to put salted vegetables at the bottom of the bowl. Only in this way can you absorb the oil. 3. The amount of rapeseed oil must be more. Only in this way can pickles absorb enough oil and become bright, fresh and refreshing. 4. Take one of the steamed Maodou and taste it. When it's cooked, it's ready to serve. 5. Finally, a little sugar can neutralize the taste of salted vegetables and make them fresh. There are skills in making delicious dishes.
