Stewed bean paste(men dou er jiang )

Stewed bean paste

Introduction:

"In the past, the famous palace restaurant in old Beijing would have been" Fangshan ". The most traditional and famous fried dishes in the shop are "four grabs", "four soups" and "four sauces". Snacks include pea yellow, kidney bean roll, small nest head and minced meat pancake. Now we can't eat anything. We've changed it into bird's nest, shark's fin, sea cucumber and abalone. The quality has been improved, but the tradition has been lost! Let's count the delicious food that people remember in the past! The four major tasks are: stir fried fillet, stir fried kidney, stir fried prawns and stir fried fish fillets. The four pastries are crisp fish, crisp meat, crisp chicken and crisp kelp. Four sauce, fried cucumber sauce, fried carrot sauce, fried pea sauce, fried soybean sauce. They're all cheap, nice and inexpensive. Who still likes to make them now! The old people just sigh! It's all gone! Don't mention it, there are people who can do it. That's the big spoon. We make it at home. We make it by ourselves. Ha ha! If you like to eat, you like to think about doing it. If you don't know how to do it, you can go to a knowledgeable expert to learn it when it's convenient. If you learn to do it again and again, you can practice it again and again. well! At the beginning, it really made people taste it. First, it was OK! Later, it became. People who have eaten this dish pick their thumbs and use three words to describe it. It's really authentic! ha-ha! It's really not in vain! The following big stir fry spoon shakes the "stewed bean paste" which used to be called "seven butterflies and eight bowls" in old Beijing, ha ha! Let friends laugh

Production steps:

Step 1: all ingredients.

Step 2: stir fry the spoon on the fire, add oil and heat for 50% heat, add star anise to fry until fragrant, and then add onion and ginger to stir fry until fragrant.

Step 3: add onion and ginger to stir until fragrant.

Step 4: cook in soy sauce and add proper amount of soup for pig's hoof, about 1000g.

Step 5: at the same time, add the pig trotter and soybeans to boil.

Step 6:

Step 7: cover the wok and simmer for 20 minutes.

Step 8: cook for 20 minutes, add diced carrots and cook for another 10 minutes. At this time, 80% of the juice has been collected.

Step 9: finally add green peas, season with chicken powder and white pepper, stir fry for several times over high heat, collect the soup, and then put it on the plate.

Materials required:

Soybeans: 200g

Pig's feet: 100g

Carrot: 80g

Peas: 50g

Scallion: 20g

Ginger powder: 15g

Star anise: two

Soy sauce: 20g

Shaoxing Huadiao wine: 15g

Chicken powder: right amount

Pepper: right amount

Cooking oil: 10g

Note: 1, this dish seems simple, in fact, the preliminary work is also very complex, pig's feet must choose clean hairless, buy it back, first soak in clean water for 2 hours, and then boil with boiling water for 30 minutes, 30 minutes later, take out the pig's feet, pour out the first boiled soup, and then add fresh water to boil, put in scallion, ginger, star anise, a little yellow rice wine, boil for an hour and a half, and then After that, remove the bone and cut into small pieces for use. 2. This dish belongs to the old Beijing stew type, which requires soybeans, diced pig feet and diced carrots to be soft and rotten. In the past, seven butterflies and eight bowls were used in festivals and weddings. This dish is the most traditional dish, and it is called stewed broad beans. In old Beijing, there used to be a saying about stewed soybean paste, fried soybean paste and boiled soybean paste. Stewed soybean paste is a combination of the two. This dish is often sold in restaurants. Because it is troublesome and cheap, no one in restaurants has made it any more!

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Men Dou Er Jiang