Cumin bean skin(zi ran dou pi )

Cumin bean skin

Introduction:

"The meat flavor of Qianzhang is due to the addition of cumin powder and onion to improve the flavor. The bean skin is fried dry with a little spicy. When you eat it in your mouth, you can chew it thoroughly and eat it very well."

Production steps:

Step 1: prepare a thousand.

Step 2: cut into small pieces.

Step 3: cut the onion into strips.

Step 4: put some oil in the pot, add onion and stir fry.

Step 5: stir fry until the onion is fragrant and slightly soft.

Step 6: add a thousand pieces and stir well.

Step 7: add light soy sauce.

Step 8: pour in a little spicy Supreme (or chili powder)

Step 9: add salt and stir well again.

Step 10: stir fry until the skin is slightly dry, add cumin powder to seasoning, and leave the pot.

Materials required:

1000 sheets: moderate amount

Onion: right amount

Cumin powder: right amount

Soy sauce: right amount

Salt: right amount

Spicy: moderate

Note: 1, this dish, eat is dry flavor, so do not add water in the process of frying. 2. If you add some streaky pork to the frying pan, it will be more fragrant.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: cumin

Chinese PinYin : Zi Ran Dou Pi