Cool vegetables are now very popular with people, especially in the summer time, is a daily must eat a food, cold bean tendon stick, I do not know if you have eaten this cold dish, is a specialty of Sichuan, bean tendon nutrition is quite high, eat and chewy, bean tendon stick in addition to cold, do roast meat is also very delicious, extremely high nutrition, the following to introduce you to the cold bean tendon stick with bean tendon stick burned meat practice I hope you can learn this cuisine.

Cold bean tendon practice

1, the day before going to bed before the bean tendon into cool water soak, until soft.

2. Wash and peel the cucumber. Cut into julienne.

3, mix a cold sauce: minced garlic into a bowl, add soy sauce, vinegar, chicken essence, sugar, a tablespoon of Sriracha and a little salt (because there is soy sauce and Sriracha.)

4, soaked soft soybean tendon knife cut into strips (shape at will), into the boiling water until the water boils again after 1 minute or so. Fish out and cool.

5, beans tendon, cucumber and seasoning sauce together. Toss na mix. Mix well and serve!

This dressing can be mixed with any cold dishes. Even if you don't use Sriracha, it's still delicious with chili oil.

How to make roast pork with bean curd sticks

Information

Main ingredient:

Pork, bean curd sticks.

Seasoning:

Ginger and garlic, soy sauce, cooking wine, star anise (thirteen spices will do), dried chili peppers, pepper, monosodium glutamate, salt, rock sugar, bean paste.

1, in the pork skin smeared with sugar water or honey, hot pan branding so that the skin wrinkled, and then tight water (boiled), cut into pieces.

2, prepare a variety of seasonings.

3, bean tendon stick in hot water (I use boiling water) soaked for fifteen minutes, cut into pieces to be used.

4, hot pan sitting oil, ginger and garlic burst incense under the bean paste fried open.

5, the meat in the pot, more stirring a little, eat up is not greasy.

6, almost on the cut bean curd stick put in, add water, the amount of water to be able to put the ingredients just didn't live for good, add spices; rock sugar, hook old soy sauce coloring, high-fire boil, simmering for fifteen minutes, the water collects the dry, seasoning the pot, the big success.

These are the details of the practice of cold bean tendon stick and bean tendon stick burned meat, this dish are very tasty, in practice is not very difficult, we do this to the dish, we must remember to take the bean tendon stick out of the soak before going to bed, to the next morning when you want to do it, it will be soft and soft, not too hard to do it, but also more tasty.