300g bean cake, 2 green peppers, 1 red pepper, 4 garlic sprouts

Accessory ingredients: appropriate amount of oil, appropriate amount of salt, appropriate amount of onion and ginger, appropriate amount of sesame oil, 2 garlic cloves, 15ml soy sauce, sugar 2g pepper 1·5g, balsamic vinegar 3ml, starch 3g

Step 1. Prepare the bean cake.

2. Wash and shred the green and red peppers, wash and cut the garlic sprouts into sections and set aside.

3. Take a small bowl and add light soy sauce, sugar, balsamic vinegar, pepper, salt, starch and a little water, stir well and set aside.

4. Heat the oil in the pot and sauté the onion, ginger and garlic.

5. Add green and red peppers and garlic sprouts and stir-fry.

6. Add the bean cake and stir-fry. 7. Add the prepared sauce and stir-fry evenly.

8. Pour in sesame oil. 9. Stir fry evenly and turn off the heat.

1 Wash the green vegetables 2 Mix flour, bean dregs and eggs with water and a little salt to make a batter

3 Add a little oil to the pan and spread the batter into a pancake

4 Cut the cake into squares

5 Add olive oil to the pan, add some light soy sauce to the cake and stir-fry

6. Add the green vegetables and sprinkle with chives Stir-fry a little and keep the heat low throughout

Half a catty of bean cakes, two green peppers, one red pepper

Seasonings: onion, ginger, garlic, light soy sauce, sugar, salt, chicken essence, sesame oil, A little starch

Method 1. Shred green and red pepper, chop green onion, ginger and garlic, light soy sauce, sugar, salt, chicken essence, starch, stir everything evenly and set aside

2. Wok Pour oil and sauté minced onion, ginger and garlic, 3. Add green and red pepper shreds and stir-fry, 4. Stir-fry until fragrant, add bean cakes and stir-fry

5. Stir-fry evenly, add the seasoning and stir-fry evenly. , add a little sesame oil and take it out of the pan

This dish requires more oil, it is best to use a non-stick pan

Pour in the bean cakes and stir-fry quickly, add seasonings and stir-fry evenly. Shuanghuo Bean Cake

Peel the mung beans, grind them into bean flour, add some flour and water to make a slightly thick dough paste, and put it in a special container like a watering pot. After heating and solidifying on the pancake pan, it is the bean cake

To make the bean cake: First wash the rice and mung beans. Generally, soaking them for 4 hours in summer is enough, and about 10 hours in winter.

With the washing, the mung bean skins continue to peel off, revealing white particles.

The next step is to grind the pulp, mix the mung beans and rice, add a little water, and mix it in a mixer (it used to take half a day to grind the old stone grinder, but now we use a mixer). It forms a thick slurry, exuding a strong bean aroma.

After grinding into pulp, use a pointed bottom pot to bake the pancakes. First, use pine hair (dried pine leaves) to burn the pot until it becomes slightly smokey, and then use a piece of pork skin to wipe the pot until it is shiny. Immediately scoop a spoonful of rice milk to the bottom of the pot, quickly use a large paste brush to swirl in the pot, and cover the pot. After about half a minute, open the lid and a fragrance will hit your nostrils. , the fresh bean cakes are golden in color and mouth-watering. Take a bite, it's crispy on the outside, tender on the inside, fragrant and refreshing.

There are many ways to eat the cooked bean cakes: First, wrap the spread bean cakes about 25 cm in diameter into the prepared dumpling fillings. When wrapping, fold the four sides in half to the middle, which will be about the size of a lunch box. , then pour an appropriate amount of vegetable oil into the pan and fry over medium heat until both sides are golden brown, and serve the fried bean cakes with a little wine.