Bean jelly 1 kg
Bean paste 1 tablespoon of food
Pixian bean paste 1 tablespoon
Peanut oil right amount
Proper amount of salt
a little chicken essence
A little sesame oil
Proper amount of onion can be eaten together.
Ginger is a proper amount of food.
Two cloves of garlic are eaten together.
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The practice of frying bean jelly
1. Cut onion, ginger and garlic for later use.
2. Cut the bean jelly into cubes about 1 cm for later use.
3. Take a tablespoon of bean paste for use.
4. Stir-fry the wok, put proper amount of peanut oil, fry the pepper and remove it, stir-fry the onion, ginger and garlic, and then put a spoonful of Pixian bean paste. There is more oil than usual in cooking.
5. Stir-fry the red oil in Pixian bean paste, then add the bean paste and stir-fry.
6. Stir-fry the bean paste, add bean jelly and stir-fry with a little salt.
7. Stir-fry the bean jelly to prevent it from sticking to the pot. Stir-fry the bean jelly until it is brown, add a little chicken essence, and pour in sesame oil to turn off the fire.
8. After frying, put it on a plate and sprinkle with shallots.
Tips
1, stir-fried bean jelly is more than usual, which prevents the pan from sticking and can stir-fry a burnt taste.
2, garlic must be put in order to taste delicious. Finally, shallots can be replaced by green garlic seedlings.
3, salt should be put less, bean paste and Pixian bean paste should be salty.
Question 2: How to stir-fry bean jelly at home?
Ingredients
300g bean jelly
Pepper 1 piece
seasoning
peanut oil
20 grams
salt
2 grams
chicken essence
a little
garlic
2 petals
dry red pepper
two
light soy sauce
1 teaspoon
dark soy sauce
1/2 teaspoons
spring onion
3 pieces
Douchi sauce
1 tablespoon
Lard (suet)
10g
coriander
3 pieces
The practice of frying bean jelly
1. Dice pea jelly.
Step 2 prepare ingredients
3. Cut the ingredients for later use
4. Pour lard into the pot and melt. If there is no lard, replace it with ordinary oil.
5. Stir-fry chopped green onion, garlic slices and pepper until fragrant.
Step 6 pour in pea jelly
7. Stir well
8. Add soy sauce, soy sauce, green pepper and coriander powder and continue to stir fry.
9. Finally, add half a teaspoon of salt and season the chicken essence a little.
Question 3: the practice of stir-frying bean jelly, how to cook it well, and the daily steps of stir-frying bean jelly
1. Prepared water and potato starch
2. Pour potato starch into water and stir it evenly. Stir them evenly and then heat them. Stir while heating to prevent the bottom of the pot from burning. Add a proper amount of salt to taste during heating. Stir and heat until it becomes sticky, then stir for a little while until it becomes slightly elastic milky white, and pour it into a mold to cool.
3. Let it cool and put it in the refrigerator.
Take it out of the refrigerator in two or three hours and eat it.
5. Cut the bean jelly into pieces
6. Mix garlic paste with dried Chili noodles
7. Heat the oil in a wok, pour it into the mashed garlic chili pepper, and make the garlic chili pepper. Add a proper amount of salt into the garlic-spilled chili pepper, stir well, let the salt melt, then add the cold vinegar, and continue stirring to make garlic chili pepper vinegar water for later use.
8. Chop the green pepper, sprinkle with salt and marinate for a while.
9. Mix the pickled green pepper into the diced bean jelly, and then pour the prepared garlic and chili pepper vinegar water to make the cold bean jelly.
10. Wash onions, leeks and garlic and cut them into their favorite sizes.
1 1. Put a little oil in the pan, heat it and add garlic and shallots. Pour in diced bean jelly, stir fry, then pour in a small amount of light soy sauce, add a few drops of oil spicy seeds (you don't need to put them in if you don't like spicy taste), stir fry evenly, and then add spiced powder and a small amount of salt in turn to stir fry evenly.
12. Add leeks after the bean jelly is basically hot, and continue to stir until the bean jelly is completely hot.
13. It tastes better when it is hot.
Tips
Tip:
Pay attention to this homemade jelly when cutting into pieces. Prepare a bowl of cold boiled water before cutting, and brush water on the knife every time you cut it to prevent the jelly from sticking.
Question 4: How to stir-fry eggs with bean jelly? First, stir-fry the eggs, then add bean jelly and seasoning and stir-fry for a few times before serving.
Question 5: the practice of fried bean jelly, how to cook it well, and the details of the home-cooked ingredients of fried bean jelly
Appropriate amount of bean jelly
Proper amount of onion and garlic
Proper amount of salt
Appropriate amount of fresh soy sauce
Proper amount of soy sauce
Appropriate amount of bean paste
Proper amount of raw flour
Xianxian tasty
Sintering process
It takes half an hour.
Simple difficulty
Steps of frying bean jelly
1
Wash and dice bean jelly. (The smaller it is, the more delicious it is or directly chop it)
2
Chop onion and garlic into powder.
three
Take a bowl, add half a bowl of water, a tablespoon of cornstarch, a little fresh soy sauce and soy sauce, and mix well with minced onion and garlic to make juice.
four
When the pan is on fire, add a little base oil, stir-fry chopped onion and garlic at 50% oil temperature, and then add bean paste to stir-fry the fragrance. (To prevent sticking, I use a flat-bottomed non-stick pan.)
five
Add the cut bean jelly and stir well.
six
Add the juice and stir well. Cover and simmer for a while. Stir fry halfway.
seven
Add a proper amount of salt (put it as appropriate) to make it taste good.
eight
Sprinkle chopped green onion before cooking.
nine
Finished product drawing
Question 6: the practice of fried bean jelly, how to make it delicious, and the materials used in the daily practice of fried bean jelly
Ingredients
300g bean jelly
Pepper 1 piece
seasoning
peanut oil
20 grams
salt
2 grams
chicken essence
a little
garlic
2 petals
dry red pepper
two
light soy sauce
1 teaspoon
dark soy sauce
1/2 teaspoons
spring onion
3 pieces
Douchi sauce
1 tablespoon
Lard (suet)
10g
coriander
3 pieces
The practice of frying bean jelly
1. Dice pea jelly.
Step 2 prepare ingredients
3. Cut the ingredients for later use
4. Pour lard into the pot and melt. If there is no lard, replace it with ordinary oil.
5. Stir-fry chopped green onion, garlic slices and pepper until fragrant.
Step 6 pour in pea jelly
7. Stir well
8. Add soy sauce, soy sauce, green pepper and coriander powder and continue to stir fry.
9. Finally, add half a teaspoon of salt and season the chicken essence a little.
Question 7: How to prepare fried bean jelly;
Lean meat, cooking wine, salt, soy sauce, raw flour, bean jelly, leek, ginger, chicken essence.
Steps:
1, shredded lean meat, a little cooking wine, salt, soy sauce, raw flour and marinate for a few minutes.
2, bean jelly cut into small squares, leeks cut into sections.
3, the shredded pork is oily and discolored and immediately fished out.
4, put oil in the pot, fire, pour in bean jelly and stir fry, put some light soy sauce, stir fry until the surface of bean jelly is sticky, then pour in leek, Jiang Mo and fried shredded pork and stir fry quickly for half a minute, sprinkle a little salt, and chicken essence out of the pot.
I think it will be my specialty in the future, and I don't know how much more delicious it is than cold rice noodles.
Tip:
1, put more oil, and the shredded pork that slips out is delicious. Of course, it is impossible to use up so much oil, and the remaining oil can be used for other purposes.
2, when frying bean jelly, the fire should not be too urgent, because the river flour is made of starch, which is easy to paste the pot.
3. Stir-fry the leeks a few times. After a long time, the leeks will be fried and taste bad.
Question 8: The practice of bean jelly is complete. How to eat the main ingredients well?
Appropriate amount of bean jelly (peas)
seasoning
salt
of appropriate amount
soy
a little
vinegar
a little
monosodium glutamate
a little
scallion
a little
ginger
of appropriate amount
garlic
2 petals
Sichuan pepper
A little (noodles)
sesame oil
a little
capsicol
a little
white sugar
of appropriate amount
fermented soya beans
(sauce) in moderation
Practice of bean jelly in northern Sichuan
Material * * * Figure:
1. Chop black lobster sauce and Pixian watercress respectively;
2. Heat the pan and drain the oil, and add Pixian watercress to stir fry;
3. Add black lobster sauce and Jiang Mo and stir-fry until fragrant;
4. Add sugar and monosodium glutamate to taste, thicken with water starch, and cool to serve as the seasoning of bean jelly.
Method for make bean jelly in northern Sichuan:
1. Cut the bean jelly into thin bar codes and put them in a bowl;
2. Mix Douchi sauce, onion, garlic, soy sauce, sesame oil, salt, vinegar, pepper noodles, Chili oil, monosodium glutamate and sugar into sauce according to your own taste, and mix well to enjoy.
Question 9: How to stir-fry sweet potato jelly to make it delicious?
Ingredients
Sweet potato starch100g
seasoning
light soy sauce
35 grams
Sesame oil
15g
capsicol
15g
water
450 grams
Practice of sweet potato bean jelly
1. Sweet potato raw powder is poured into a container, and sweet potato raw powder generally has small bumps. it doesn't matter
2. Pour water into the raw sweet potato powder.
3. Filter it with a sieve, and the pimples will not be pulled.
Then put the filtered water in a container, preferably a pot with a thick bottom.
5. Stir constantly with medium and small fire.
6. Stir until it changes color, then pour it into a container, cool it and put it in the refrigerator.
7. Take it out of the refrigerator and you can buckle it on the chopping board.
8. Cut into strips
9. put seasoning on it, and if there are peanuts, cucumber shreds and so on.
knack for cooking
1, the proportion of making sweet potato jelly must be 1 for powder and 4 or 5 for water. Too much water will make the finished product too thin.
2, there is no alum to make the bean jelly more reassuring.
3, the same method can be used to make mung bean jelly and pea jelly. The proportion will be adjusted.
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