Fried soybean seed with water bamboo in early summer(chu xia shi ling jia chang cai jiao bai chao mao dou zi )

Fried soybean seed with water bamboo in early summer

Introduction:

"Zizania latifolia is an aquatic vegetable in China. In ancient times, it was called "three treasures of Jiangnan" together with Brasenia schreberi and perch. The main ingredients are protein, fat, carbohydrate, oxalic acid, nicotinic acid, vitamin C, etc. It has the effect of relieving heat toxin and relieving thirst. Maodou, also known as vegetable soybean, is a kind of vegetable soybean specially used for fresh and tender pods in soybean crops. Because the stem is hard and hairy, its pods are flat and hairy, so it is called Maodou. When it is fresh, the pods are tender green, green and lovely, and taste delicious. In the fresh legume vegetables, nutrition is the most abundant. This dish is made of water bamboo peeled, cut into rolling pieces, and then cooked with soybean seeds. After the vegetables, the color is light red, crisp and tender, fresh and salty, light and refreshing

Production steps:

Step 1: raw material picture.

Step 2: shell the water bamboo and peel off the old skin.

Step 3: after cleaning, cut into hob pieces.

Step 4: remove the root of scallion, wash and cut into powder.

Step 5: rinse the soybean seeds with clean water and set aside.

Step 6: wash the pan, put it on a high heat, add 400 grams of water and bring to a boil, add in the soybean seeds and blanch for about 6 minutes.

Step 7: blanch until broken, remove and cool in clear water.

Step 8: wash the pot, put it on the middle fire, ladle in the vegetable oil, heat it up, add the chopped green onion and stir until fragrant.

Step 9: then, pour in the water bamboo and stir fry, then add in the soup and bring to a boil.

Step 10: add soy sauce and refined salt and cook for about 3 minutes.

Step 11: add the blanched soybean seeds, add sugar and continue to cook for about 3 minutes.

Step 12: add monosodium glutamate and adjust the taste.

Step 13: add monosodium glutamate and adjust the taste.

Step 14: drizzle with sesame oil, stir fry and serve.

Materials required:

Water bamboo: 300g

Soybean seed: 100g

Chives: 5g

Soy sauce: 10g

Sugar: 5g

Refined salt: 4G

MSG: 2G

Fresh soup: 150g

Vegetable oil: 25g

Starch: 5g

Sesame oil: 5g

Note: 1. Choose Tender water bamboo, the old must be peeled. The cutting roll and block should be even. 2. Choose fresh soya bean seeds, and it's better to buy fresh tender soya bean pods and peel them by yourself. If you use fresh soybean seeds, you don't need to blanch water. You can stir fry the beans in the oil pan first, and then put water bamboo. You can also beat the water bamboo with a knife, which is easy to taste. 3. This dish can be cooked without soy sauce or thickening. Preparation time: 10 minutes cooking time: 15 minutes

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Chu Xia Shi Ling Jia Chang Cai Jiao Bai Chao Mao Dou Zi