2. Pan heat, add white sesame seeds stir fry on low heat, remove and set aside.
3. Heat a wok, pour in 1 tablespoon of salad oil and heat. Add minced garlic over medium heat and sauté 1 long bean curd segment and all seasonings until flavorful. Sprinkle method 2 fried white sesame seeds from the pan.
How to eat long bean curd:Homemade long bean curd
Materials
Ingredients:Beans
Ingredients:Salt, soy sauce, garlic, dried chili peppers, cooking oil, Yeh Dan Original Hot Sauce.
Working method
(1)Cut the long beans into three pieces and the garlic seeds into three cloves.
(2) Boil a pot of boiling water and blanch the long bean curd, then drain.
(3) Heat a pan of oil, pour in the long bean curd and fry until the tiger skin rises.
(4) Push the fried long bean curd further down the pan, add garlic and dried chili pepper and stir-fry, add Ye Dan Original Hot Sauce and stir-fry.
(5) Add soy sauce, a little salt and stir fry.
How to eat long bean curd:casserole long bean curd.
Materials
Bean curd, pickled peppers, garlic, minced meat, wine (I used ginseng wine stored at home)
Working Methods
1. Take garlic and cut it into large pieces, and cut the meat into minced meat.
2. Soak the beans in salted water for 15-20 minutes to release the excess water inside.
3. Now comes the crucial step. Blanch the beans by bringing them to a boil in hot water with a pinch of salt, a few drops of vinegar and a few drops of oil, then add them, strain them out in about 20 seconds (the color of the beans can change), and then cool them down quickly so that they stay bright green.
4. Since there is no casserole dish that can be left unused at home, you have to use an iron pot. Lard in a hot pan, add garlic, stir fry with low heat, add minced meat, a little pickled pepper, salt ~ stir fry, add beans, open high heat press several times, add wine (here please note that the alcohol concentration of the wine is very high, the pot will catch fire, operation of the safety). Quickly stir fry ~ beans cooked can collect juice seasoning (according to personal taste plus vinegar or sugar), out of the pot.