Grandma's small vegetable garden is very small, but there are many varieties. Many vegetables have grown taller recently. I brought a lot of eggplant, beans, celery and green onions to my house when I went back. In addition to these fresh vegetables, grandma will give me a jar of sour beans separately every time. These are cowpeas planted by my grandmother and pickled by herself. They have a unique taste, moderate acidity and crispness.
Sour beans can not only be used as a refreshing side dish, but also be eaten directly or simply mixed with rice porridge and steamed bread. If you want to make breakfast in Aauto faster, you can also add a small amount of minced meat or minced garlic to fry together, which is a unique snack. Have a plate for lunch and dinner, and have an appetizer.
Next, I recommend a fried chicken gizzard with sour beans, which won't be cured by itself. Just buy ready-made ones, and the price is also very close to the people and economical. Chicken gizzards are tender, nutritious, sour and appetizing sour beans, especially tasty. The method is very simple, just cut everything and fry it, which is especially suitable for novice Xiaobai to learn.
Name of the dish: fried chicken gizzards with sour beans.
Required ingredients:
Half a catty of pickled sour beans, a proper amount of fresh chicken gizzards, two millet peppers, a small piece of ginger, half an onion, one onion, a proper amount of cooking wine, a proper amount of salt, a little corn starch, a little sugar, a little sesame oil, a little chicken essence and a proper amount of cooking oil.
Cooking process:
1. Clean up the excess fascia and other impurities on the surface of fresh chicken gizzards, then soak them in a clear water basin to remove blood, take them out and rinse them, drain the excess water, and cut them into thin slices with a knife for later use.
2. Slice the chicken gizzard into a container, then pour in a proper amount of cooking wine and a small amount of salt, then add a small amount of corn starch, stir evenly, and marinate for about 10 to 15 minutes.
3. Take out the pickled beans at home, rinse off the marinade on the surface (if you buy ready-made beans, you need to wash them several times to wash off the residual sour and salty taste on the surface), and then cut them into smaller beans with a knife for later use.
First, pour more cooking oil into the wok than usual. Add marinated chicken gizzards and stir-fry them quickly with fire. The fried chicken gizzards will become lighter in color and serve immediately after the meat is firm.
5. Peel the ginger pieces prepared in advance, cut them into fine shredded ginger, wash the onion and cut them into shredded onion, heat the wok for frying chicken gizzards again, pour in shredded onion and shredded ginger, and then pour in the beans.
6. Continue to stir the sour beans in the pot evenly with high fire. At the same time, wash the millet pepper, cut off the pepper stalks, cut into pepper rings, pour into the pot and stir well with the sour beans.
7. Pour in the pre-fried chicken gizzards, stir fry a few times, cook a little cooking wine and a little sugar, and stir fry repeatedly to taste evenly.
8. Cut the shallots into sections, wash them and cut them into chopped green onion. Sprinkle a spoonful of chicken essence and mix well before the finished dish is taken out of the pot to enhance the umami flavor. Finally, sprinkle with small fragrant green flowers and turn off the fire.
Cooking skills:
1, the sour beans themselves contain a certain amount of salt, and the salinity is moderate. When we pickled the chicken gizzards, we also added a proper amount of salt. Chicken gizzards also have salt, so we don't need to add salt when we stir-fry them later. If your personal taste is partial, you can cook some soy sauce to taste.
2, homemade sour beans are more hygienic and safe to eat, and the taste is more in line with personal preferences. Many people will pickle them. Most people are pickled with clear water. Let me tell you a little trick. Using rice washing water instead of clean water can speed up the pickling of sour beans and make the finished product taste more sour and crisp.
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