2. Cut the cowpea into small pieces half a centimeter long. A small bowl of meat. Small red dried Chili peppers are broken into foam (small bowl, you can put more spicy ones if you like). Half a bowl of mashed garlic.
3. The meat stuffing is flooded with sesame oil, salt, chicken essence, a little black pepper and a little soy sauce.
4. Turn on the fire and put the cowpea segments into the wok without oil or dry water.
5, put oil in the pot, it doesn't matter if it is more. Don't wait for the oil to be too hot before putting the meat stuffing into the row. It doesn't matter if you put the color of soy sauce and put salt, but because it is fried rice or noodles, put more salt. Stir-fry the dried Chili foam in turn, and then stir-fry the garlic paste. Finally, add the fried cowpea and stir fry. Add boiling water until the cowpea is slightly soaked.
6, cover the lid and simmer, (small and medium fire) the soup is almost collected. Add a few drops of sesame oil and monosodium glutamate and stir fry.
1 Put sour beans, 50g minced meat, 5 dried peppers, 20g onion, 20g ginger and 20g minced garlic.
1. Wash the sour beans and cut them into cubes for later use. Marinate minced meat with salt, soy sauce and cooking wine for 20 minutes. Chop dried peppers, onion, ginger and garlic.
2. Put less oil in the pot to promote oil production. After heating, add onion, ginger, garlic and pepper to stir-fry until fragrant, and then add marinated minced meat to stir-fry until cooked.
3. Pour in diced sour beans, stir well, and then add the right amount of salt, soy sauce and sugar. Sprinkle some sesame oil when you get out of the pot! Salt and soy sauce must be in moderation. If the sour beans are salted, there is no need to put salt and soy sauce.
Sour beans, pickles, salt, sugar, white wine, boiled water, a few slices of ginger, garlic cloves, two dried peppers, lean meat and chopped green onion.
1, a bundle of cowpea horns. I think it will be more delicious if it is tender and thin beans.
2. Boil the water in the pot, throw the beans in and scald them, and then take them out to dry the surface moisture.
3. Lock the glass box and disinfect it with hot water inside and outside.
4. Roll up the beans, put them in a box, put kimchi spices in the middle, and sprinkle with salt, sugar and white wine.
5, add boiling water, add a few slices of ginger, garlic cloves and two dried peppers.
6. put the lid on. On the first day, the beans changed color. I came home the next day and found water on the table where the pickle box was placed. It is speculated that kimchi water is fermented. On the third day, I soaked it in the joint venture company and put it on the fresh-keeping layer of the refrigerator. On the fourth day, I took it out and washed it.
7. This is the sour bean after four days. Wash with water and cut into small pieces.