Summer cold dish(xia ri xiao liang cai xiang la lu huang dou )

Summer cold dish

Introduction:

"The spicy soybeans made a week ago are the best with porridge! It seems that my 20 cold dishes haven't been finished yet. This is the 17th cold dish. I must finish the 20 cold dishes. I promise my son that I can't keep my word. In fact, I eat cold dishes every day. Sometimes I don't want to take photos. It's hot these days. It's good to make a meal. It's so hot that I don't even have interest in taking photos. "

Production steps:

Step 1: wash soybeans and soak well;

Step 2: prepare the spices;

Step 3: put the soaked soybeans into the pot and add appropriate amount of water;

Step 4: put the soaked soybeans into the pot and add appropriate amount of water;

Step 5: put the spices in the container;

Step 6: add appropriate amount of salt;

Step 7: after boiling over medium high heat, turn to medium low heat and cook for 30 minutes until the soybeans are well cooked. Let cool naturally in the pan;

Step 8: after boiling over medium high heat, turn to medium low heat and cook for 30 minutes until the soybeans are well cooked. Cool naturally in the pan;

Step 9: remove the spices, put them into a bowl, wash the red pepper, remove the pedicels, remove the seeds, chop them, and put them into the soybean;

Step 10: remove the spices, put them into a bowl, wash the red pepper, remove the pedicels and seeds, cut them into pieces, and put them into the soybean;

Step 11: add proper amount of fresh soy sauce, homemade chili oil and mix well;

Step 12: refrigerate for 30 minutes to taste better!

Materials required:

Soybeans: 1 bowl

Red sweet pepper: moderate

Large materials: 2

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Dried pepper: 3

Fragrant leaves: 4 pieces

Fennel seed: appropriate amount

Salt: right amount

Homemade chili oil: right amount

Steamed fish soy sauce: right amount

Water: moderate

Note: 1. The hardness of soybeans depends on their taste. The cooked soybeans can be better tasted if they are put in the pot and cooled naturally. 2. They can be eaten without mixing.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Xia Ri Xiao Liang Cai Xiang La Lu Huang Dou