Lentils are a common ingredient, in the past, each family's wall courtyard, randomly planted a few lentils, will be able to climb half of the yard. It really affects people coming in and out, but also caused people to bear the pain, cut off most of the cut. Lentils more to the late fall, the results are more vigorous, lentil frame full of clusters of white lentil flowers, full of bunches of fresh lentils, people not only appreciate the scenery, but also eat the seasonal fresh lentils. Lentils are a kind of alkaline ingredients, eat lentils must be blanched mature or fried, this can be remembered, enjoy the delicious at the same time, safety is the most important.

Sauce, the flavor of a city

Today, we share with friends a classic Beijing home cooking, stewed lentils. This dish simply use the seasonal tender lentils, selection of materials to try to choose the kind of flat round lentil varieties, long lentils from the center of the two, to not too long, affecting the character of the dish. Sauce is one of the favorite seasonings of our old Beijingers, and it is also the flavor of a city. Old Beijing's fried noodles is the typical representative of noodles with sauce to the extreme, but also one of China's top ten classic noodles. The soul of this dish is the soybean sauce, and the richness of the sauce is the best feature of this dish. Below, let's make this sauce stewed lentils, worth waiting for.

Lentils in sauce

Main ingredient: 370 grams of fresh lentils

Working ingredients: 5 grams of green onion, 20 grams of garlic

Seasoning: 30 grams of vegetable oil, 30 grams of soybean paste, 15 grams of cooking wine, 150 grams of water, 3 grams of sugar, 1 gram of monosodium glutamate (MSG) or chicken powder (optional), 2 grams of soy sauce and 30 grams of starch

Description: All the ingredients labeled "(optional)", please feel free to choose according to your personal preference.

Making process

1, choose fresh lentils 370 grams, this time in the rural home to bring back the long lentils, clean, choose to remove the edge of the silk, from the center of all into two. The lentil side of the silk and tough and hard, must be selected, otherwise the dish and how to do also failed. Because, the use of a long time simmering cooking techniques; therefore, this dish lentils do not need to blanch, but also absolutely safe, feel free to eat.

2, this dish with the amount of garlic than usual 2-3 times more, full of rich garlic flavor. The first thing you need to do is to cut 20 grams of garlic into fine garlic powder; cut 5 grams of finely chopped green onion; and prepare 30 grams of fresh soybean paste.

3, the pan into the 30 grams of vegetable oil, oil temperature 45% hot, into the garlic, stir fry on low heat, the rich garlic flavor, fragrance overflowing. Add the chopped scallions and sauté again. Add 30 grams of fresh soybean paste, stir fry over low heat, cook 15 grams of cooking wine, remove the soybean smell of fresh soybean paste. Add the lentils and stir-fry quickly. Pour in 150 grams of water, add 3 grams of sugar, 1 gram of monosodium glutamate or chicken powder (optional), 2 grams of soy sauce, high heat to boil, reduce to medium heat and continue to cook for about 3 minutes, until the soup thickens.

4, dripping into the water starch 30 grams (optional), to the water starch slightly paste sticky, quickly stir fry evenly. Sample the lentils in the sauce into a shallow bowl and serve while hot. Old Beijing sauce stewed lentils classic practice, rich sauce, 5 minutes on the table, more delicious than the meat.

Note

1, because of the use of sauce stew cooking techniques, so this dish lentils do not need to blanch mature, are absolutely safe, blanching instead of affecting the taste of the dish.

2, fresh yellow sauce itself contains a certain amount of salt, there is a heavy salty flavor, this dish do not remember to adjust into the salt for seasoning. After the dish, the sauce is rich, salty and fresh is the biggest feature of this dish.