Braised soybean with kelp: kelp root, soybean mouth, flower meat, dried pepper, onion, ginger, garlic, cooking wine, soy sauce, salt and monosodium glutamate.

Technical practice

stew

Chinese name

Braised soybeans with kelp

taste

delicious

material

Kelp and soybean

working methods

1. After washing kelp roots, put them in an autoclave for 3 minutes (after boiling);

2, naturally exhausting, taking out, washing and draining, and cutting into kelp strips;

3. Pick out the discolored and peeled soybeans, clean them and drain them for later use;

4. Slice onion, ginger and garlic, and slice flower meat for later use;

5. Start the oil pan. When the pan is hot, add a little oil. After the oil is hot, add the pork and fry it on low heat;

6. When the pork turns yellow and most of the oil is forced out, add onion, ginger, garlic and red pepper and stir-fry until fragrant;

7. Stir-fry the soybeans for one minute and cook the cooking wine and soy sauce;

8. Add kelp strips and hot water just passed, and bring to a boil;

9. Turn into a casserole and simmer for about 15 minutes;

10, add appropriate amount of salt and monosodium glutamate, and you can get out of the pot.

Cuisine characteristics

Simple cooking

nutritive value

Normal nutrition

Food tips

1. If dried kelp is used, it needs to be pressed in a pressure cooker for five minutes in advance, and then boiled for half a day before cutting.

2. Fresh kelp and soybeans can also be stewed together, but kelp is not easy to cook compared with soybeans, so I choose to press kelp with a pressure cooker in advance;

3, the pressed kelp is easy to boil, so after the dish is put into the casserole, it can be cooked as long as the soybeans are boiled;

4, this dish can also add tofu or radish strips, which tastes particularly good;

5. This dish is oily and works well with pork belly. If stewed with pork trotters and ribs, the effect will be better.