add pepper or pepper powder, soybeans, Jiang Mo, chicken essence, salt and oil.
Practice and tips
Recipe:
1. It is best to make the pepper powder yourself. Put the pepper in the pot and stir it over low heat. Then grind it into powder.
2 cut the ginger into pieces, more. When the soybean can bite, it is cooked.
3 put oil in the pan. When the fire is 8% hot, put pepper, soybean, monosodium glutamate and pepper powder, and then put Jiang Mo, especially put more salt after stir-frying, and put more salt to make it fragrant.
Method 2: Do not put oil in the wok on the rack, stir-fry the soybeans with low fire, so as not to scorch them. This will remove the raw bean flavor of the soybeans, which will take more than 1 minutes to stir-fry, and then put the cooking oil in the wok. When the oil is hot, add the onion, ginger, garlic, pepper and lobster sauce, and then add the stock (the stock must be full of bean noodles). However, if the heating is insufficient, it can cause poisoning after eating.
Toxicity: Soybean contains trypsin inhibitor, urease and hemagglutinin, all of which are heat-resistant toxic substances. Toxins in untreated soybeans or their products cannot be completely destroyed. If eaten, it will stimulate the gastrointestinal tract, inhibit the activity of protease in the body and cause various clinical symptoms.
Poisoning symptoms: headache, dizziness, nausea, vomiting, abdominal pain and other symptoms usually occur within 1 hour after eating, and diarrhea occurs in severe cases. It can be restored to normal in a few hours.
emergency treatment: take 1g of activated carbon immediately, drink plenty of water, and pay attention to rest.
Poisoning prevention: Dry fried soybeans can't completely destroy their toxins, so you can't eat more; The undercooked soybean milk contains toxins. When the soybean milk is foamed, the soybean milk has not yet boiled, and the toxins have not been destroyed. You should continue to heat until the foam disappears and the boiling lasts for several minutes before eating.
still cowpea?
The method of frying cowpea is as follows:
1. Wash cowpea and pick it into sections for later use.
second, beat two garlic pieces flat, put them in the oil pan, stir-fry them until they are fragrant, and then put in cowpeas. Stir-fry for a while, add a little water (or broth), and finally add monosodium glutamate and salt to serve.
method 2:
main ingredient: cowpea
auxiliary materials: pumpkin, red pepper and minced pork
seasoning: salt, cooking wine, chicken essence, soy sauce, broth, water starch, sweet noodle sauce, onion, ginger, garlic and cooking oil
practice:
2. Put oil in a pan, stir-fry chopped onion, ginger and garlic when the oil temperature is 4% hot, and stir-fry minced pork, cooking wine and sweet noodle sauce when the fragrance is
, then add diced cowpea pumpkin, diced red pepper, soy sauce, chicken essence, broth and water starch, and take out the pan.
characteristics: the sauce is fragrant, salty and pleasant.
tip every day: release and extract fresh, but not too much. don't suppress the color of pumpkin.