Dry fried beans
Introduction:
Production steps:
Step 1: pour the beans into the cold oil (about 80 ℃).
Step 2: open the fire and deep fry until dry, with yellowish surface.
Step 3: pick up the filter oil.
Step 4: put the string beans aside, you will find that its color will gradually darken, so it must not be fried too much.
Step 5: start another pot, or pour out the oil in the pot, then add sesame oil into the pot, and stir fry pepper over low heat.
Step 6: stir fry the minced ginger and garlic over low heat until fragrant.
Step 7: put the pork in.
Step 8: quickly disperse and add dried pepper.
Step 9: add a little bean paste.
Step 10: stir fry until two minutes, then add a little.
Step 11: stir fry the bean paste and meat until fragrant.
Step 12: put all the remaining bean paste in and stir fry evenly.
Step 13: pour in the spare string beans and stir fry slowly over low heat until the string beans are more and more dry.
Step 14: Sprinkle with white sesame, put in soy sauce and mix well.
Step 15: add sugar and stir fry evenly, then add appropriate amount of water.
Step 16: stir fry in low heat until the water is dry, then take out the pot.
Materials required:
Kidney beans: 250g
Pork: 100g (ground pork)
Minced garlic: 1 tbsp
Ginger powder: 1 tbsp
Dried pepper: 1 tbsp
White Sesame: right amount
Water: moderate
Chinese prickly ash: 1 tbsp
Black bean paste: 2 tbsp (black beans)
Yellow rice wine: 1 tbsp
Sesame oil: 1 tbsp
Sugar: 1 tbsp
Soy sauce: 1 tbsp (soy sauce)
Note: the hot pot small fire long time slow fry until the food color is deep, the taste is fragrant, called dry stir.
Production difficulty: ordinary
Technology: stir fry
Production time: three quarters of an hour
Taste: spicy
Chinese PinYin : Gan Bian Dou Jiao
Dry fried beans
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