Braised bean skin with flat tip of sea rice
Introduction:
"Haimi is sweet, salty and warm in nature. It has the functions of tonifying kidney and strengthening yang, regulating qi and appetizing. It has the functions of helping digestion, increasing appetite, cooling and detoxification. Bean skin is a nutritious food with high protein, low fat and no cholesterol
Production steps:
Step 1: prepare the main ingredients.
Step 2: remove the old roots of flat bamboo shoots, cut into thin slices, soak in water for 1 hour, remove the saltiness, remove the roots of Auricularia auricula, and then break into small pieces.
Step 3: soak the bean skin in warm water for 15 minutes, and then cut it into inch long strips. Soak in warm water for 15 minutes until soft.
Step 4: slice ginger and garlic, cut pepper into small sections.
Step 5: heat the oil over medium heat. When it is 60% hot, add ginger slices, pepper and garlic to saute until fragrant.
Step 6: stir fry the sea rice and put in a spoonful of yellow rice wine to wake up.
Step 7: stir fry agaric and bamboo shoots for 3 minutes.
Step 8: stir fry the bean skin, add a little water, cover and cook for 5 minutes.
The ninth step: finally, stir in salt and stir fry evenly.
Materials required:
Haimi: 50g
Flat tip: 2
Bean skin: 100g
Auricularia auricula: 2
Oil: right amount
Salt: right amount
Cooking wine: moderate
Ginger: 3 tablets
Garlic: 1 slice
Pepper: 3
Note: 1 shrimp must be cleaned before cooking, generally do not use the water soaked for the first time. 2. Soak the flat tip in clean water to remove saltiness, impurities and make it expand. Haimi and bianjian are very fresh, so there is no need to put monosodium glutamate.
Production difficulty: ordinary
Process: firing
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Hai Mi Bian Jian Shao Dou Pi
Braised bean skin with flat tip of sea rice
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