Main Ingredients: 1500g string beans/cowpeas, 250g sharp chili peppers (increase or decrease according to taste).

Frying oil ingredients: peppercorns, onions, ginger and garlic, olive oil.

Seasoning: moderate amount of soy sauce (about a small bottle), 2 tablespoons of sugar.

Bean curd pickles practice steps:?

1. Wash and cut large pieces of bean curd and set aside.

2. Wash and cut cowpeas and set aside.

3. Large chili pepper cleaned and cut into sections, small chili pepper on the whole spare.

4. pepper seasoning onion, ginger and garlic olive oil cold oil stir fry together over low heat, onion, ginger and garlic discoloration after draining, leave the oil standby.

5. Medium heat, with the fried seasoned oil fried beans (pig ears, cowpeas, single fried or mixed are OK), to be fried off the raw after adding sugar and soy sauce, soy sauce and beans flat, like more soup mixing rice can be just over the beans, open the pot cover the lid, medium-low heat simmering for about 5 to 8 minutes, cooled down and loaded with no oil and no water bottles refrigerated storage for about half a month or so.

Tips:

This must be stored without water or oil, and served on separate plates.

Fried fragrant oil can do more, mixing cold dishes, mixing noodles, cold skin gluten God put a little, completely without MSG chicken essence.

Reference

Bean curd pickles. Lower Kitchen [cited 2017-12-23]