[circled bean](quan quan dou )

[circled bean]

Introduction:

Production steps:

Step 1: all materials are ready;

Step 2: soak the long beans in salt water for 20 minutes, remove the pesticide and wash them, cut the dried pepper into circles, shred the ginger and chop the garlic;

Step 3: bring to a boil with water in the pan, add the long beans and blanch for about 3 minutes;

Step 4: take out the long beans and quickly put them into the big bowl of cold boiled beans. If possible, add a few pieces of ice in advance;

Step 5: each long bean is divided into two sections and wound into a circle in turn;

Step 6: take another pot, add proper amount of oil and heat it to 50% heat, add dried pepper, ginger and garlic foam and saute until fragrant;

Step 7: when the dried chili is bright red and the garlic foam is slightly scorched, carefully remove the chili and ginger garlic foam, place them on the top of the long beans, and continue to add soy sauce, sugar, Sufu juice, salt and water starch in the original pot;

Step 8: bring to a boil and pour in the rolled long beans.

Step 9: finished product

Materials required:

250 grams of beans

Dried red pepper: 3

Garlic: 3 cloves

Ginger: 10g

Laoganma red oil rotten milk: 1 tbsp

Soy sauce: half a teaspoon

Sugar: 1 / 2 tsp

Starch: 1 tbsp

Salt: right amount

Notes: {Xiaomi Xinyu}: 1. Blanch the long beans once, otherwise it is easy to be poisoned; 2. The long beans are too cold to keep crisp taste, adding ice in cold water can make the crispness of the long beans more outstanding; 3. The blanched long beans will be soft, so you should be careful and careful when you roll the rings. I just make the ordinary rings without much time.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Quan Quan Dou