Black beans in Korean sauce(han shi jiang hei dou )

Black beans in Korean sauce

Introduction:

"Black bean has the characteristics of high protein and low calorie; it can tonify the spleen, promote diuresis and detoxify. Although black bean has many advantages, it has only entered my life in recent years. At first it was used when cooking, and later it was made into a small dish to eat. Today's soy sauce is a home cooked dish on the Korean table. "

Production steps:

Step 1: wash the black beans and soak them overnight.

Step 2: slice the scallion obliquely.

Step 3: pour 1 spoonful of vegetable oil into the pot, heat the oil, add scallion slices, and stir fry the scallion flavor.

Step 4: pour in the black beans, stir fry until the black beans are covered with oil, add 5 tbsp soy sauce, 1 / 4 tbsp Da Xi Da beef powder, a little pepper, and continue to stir fry for several times.

Step 5: add 150ml water, turn to low heat, cover and simmer.

Step 6: uncovering and stir frying for several times at 1-2 minutes intervals (water loss can be observed). Until the water is dry, turn off the fire.

Step 7: uncovering the cover and stir frying several times every 1-2 minutes (water loss can be observed). Until the water is dry, turn off the fire.

Step 8: serve on a plate and sprinkle with sesame seeds.

Step 9: the spoon of seasoning dosage is the spoon used by ordinary families (not soup spoon). As shown in the picture

Materials required:

Black beans: 250g (wash and soak overnight)

Scallion: 10g

Soy sauce: 5 teaspoons

Beef powder: 1 / 4 spoon

Pepper: a little

Vegetable oil: 1 teaspoon

Sesame: a little

Water: 150ml

Note: 1. Due to different personal tastes and products, the dosage of ingredients and seasonings can be appropriately increased or decreased. 2. This dish uses soy sauce more, it is easy to paste the pot, so you should pay attention to it when cooking.

Production difficulty: simple

Technology: Sauce

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Han Shi Jiang Hei Dou