How long does it take to cook a bean curd
If you are making a gazpacho, this needs to be based on the level of crispness needed to make a decision, and naturally, there is a prerequisite that it should be boiled. It is recommended to boil the water and cook for 5 to 10 minutes, depending on the size of the beans are not the same, you can Pin try to eat a little bit of cooking can add salt and oil can make the beans to maintain the bright green color. Once the time is up, the beans can be made into coleslaw.
If you do is to stir-fry cowpeas, net editor also suggests using boiling water to cook the beans to feel a little soft look immediately fish out, can not be boiled for a long time Oh, the next step is very important, is to immediately rinse with cold water, in order to prevent the color of the beans to yellowish color does not look good, not fresh feeling. Cooked beans fried up is also very easy to cook.
The following net editor will give you a detailed introduction to the 5 ways of bean curd.
One, cold cowpeas
Raw materials: beans, peanut butter, ginger, salt, monosodium glutamate
How to do:
1. beans cleaned to remove tendons, cut into segments, blanch in boiling water for five minutes, blanch and then put into cold water ice, and then fished out drained;
2. peanut butter with warm water, add salt, monosodium glutamate, adjusted evenly. A small piece of ginger cut into julienne, the alignment of the peanut sauce and ginger poured on the beans, eat when mixing open.
Two, chili bean gizzard
Raw materials: bean curd, gizzard, ginger water, small chili pepper, salt, sugar, soy sauce, oil
How to do it:
1. bean curd and lotus root into the boiling water, followed by a plate.
2. Oil boiled to eight perfect, then poured on the dried chili peppers, put in the squeezed ginger water, soy sauce, sesame oil, sugar and salt and stir.
3. Pour the sauce over the bean curd and lotus root.
Three, eggplant roasted bean curd
Raw materials: bean curd, four seasonal beans, raw pork, red bean paste, sugar, garlic, morning glory
Methods:
1. bean curd removed and cleaned, remove the head and tail, cut the development of the section, four seasonal beans cleaned and cut into the same long section with the bean curd.
2. Four season beans into the pot, add salt water infiltration reserved.
3. pot fire appropriate vegetable oil, pour into the eggplant strips burst pan.
4. The eggplant strips popping pot until soft and transparent situation out.
5. pot to leave some oil, pour into the bean curd burst pot.
6. will be the same after the beans popping pot also out of the reserve.
7. Wok hot a little oil, pour into the fish paste, asahi pepper grain, garlic together to burst incense.
8. Raw pork chopped, mixed into a small amount of salt, added to the seasoning stir-fry until cooked, add a tablespoon of red bean paste.
9. To be Pixian bean paste stir-fried chili oil, pour into the pot beforehand over the eggplant beans.
10. Stir fry after adding gravy powder, to be thickened when the sauce can be taken out.
Four, bean curd fried sausage
Raw materials: 200g cooked salted pork, 300g bean curd, millet chili 20g, oil appropriate, salt, ginger 2g, soy sauce 2g, MSG 1g
Methods:
1. Bean curd tap water foam cleaning, cut strips, blanch 5 minutes with boiling water and salt and fish out of the cold water to wash and control the water.
2. millet chili wash and cut strips, salted meat cut into slices.
3. hot pot of cold oil with ginger foam, add bean curd salt stir fry for a while.
4. Add salted meat slices, add millet chili stir-fry, add a small amount of water together with stir-fry simmer for a while into the flavor.
5. Add soy sauce, monosodium glutamate (MSG), stir-fry proportionate can be.
Five, sour cowpeas
Raw materials: 1000 grams of beans, salt 1 frying spoon, 40 grams of old rock sugar, ginger 5 slices, star anise 4, pepper 30, aniseed fennel 2 slices, chili pepper 4 dried, 4 slices of ginger, 60ml of pure grain wine, 80 grams of millet pepper
Methods:
1. Sufficiently large pots and pans or utensils, add about can not over the Bean curd water flow, add the auxiliary ingredients: pepper, ginger, aniseed, star anise, dry red pepper, and a tablespoon of salt, high heat until the water boils water boiled 2 minutes, remove from the heat and let cool. (about the amount of salt used, can taste the salinity of their own, to be more salty than the usual roasted vegetables taste).
2. After boiling the water, the marinade should be thoroughly cooled before applying.
3. Long cowpeas choose to remove the 2 head stalks, wash, put in a natural ventilation area to dry the surface water, or in the sun to dry the water.
4. Thoroughly dry the cowpeas, divide them into equal parts and tie them like a knot.
5. (Sealed vessel for sour cowpeas, cleaned early, scalded with hot water, control the water inside) Then put the coiled beans into it one by one, later add 80Ml of wild peppercorns and wild peppercorns water to the vessel,
6. add 4-5 slices of ginger, add 40g of old rock sugar.
7. Later, pour the brine with accessories into the beans, and then add the water to the vessel. Pour it into the bean curd together with the auxiliary ingredients.
8. In the end add 60Ml of pure grain wine.
9. Sealed well, put into the shade of the region hair alcohol ten days up and down, you can take.