To introduce you to two ways to eat dried string beans: dried string beans fried chicken, dried cowpeas roast meat. Dry bean curd must remember to soak well before doing, otherwise it is more difficult to cook, and it is best to cook with meat dishes, it is more absorbent, very rice. When I was a kid, my grandmother would put dried cowpeas at the bottom of a bowl, put roast pork on top, and steam them, and they were delicious.

Seasoning: ginger, garlic, red pepper, green garlic, cooking wine, salt, monosodium glutamate, soy sauce, vegetable cooking oil.

Practice:

1, tender chicken wash and chopped pieces to be used.

2, dry bean curd with cool water overnight soak, soak and then cut into small sections, put the salt with a hand rubbed for a few moments (so that the bean curd into the salty flavor).

3, ginger, garlic, red pepper, green garlic to be used.

4, hot oil in the pot, put ginger and chicken pieces stir fry, put a little wine to fishy flavor. Then put soy sauce and salt to taste.

5, stir-fry until the chicken body hard body, chicken skin on the oil leaching out.

6, another hot oil in the pan, add red pepper, garlic, dried bean curd stir fry until cooked.

7, and finally the chicken and beans mixed together to stir-fry for a few moments.

2, dry cowpeas roast meat (Chongqing roasted vegetables restaurant one of the most famous roasted vegetables)

Raw materials: pork, dry cowpeas

Seasoning: soy sauce, old soy sauce, cooking wine, peppercorns, rock sugar, ginger, star anise, Sannai, dry chili.

How to do:

1, three lines of meat (pork) cleaned off the skin of the hair, washed, cut into squares.

2, dry cowpeas soaked in clean water overnight.

3, frying pan put a little oil, put the meat stir fry, meat began to bubble oil, put a little wine, under a piece of old ginger, pepper a few grains, an anise, a triple naphthalene, a few dry chili, stir fry, put raw pumping seasoning, old pumping color, and then add a very small piece of rock sugar.

4, stir-fry evenly, put soaked dry cowpeas, add soaked dry cowpeas water, not over the meat as well

5, transferred to the casserole, cover the lid, turn on the heat, simmering for 1 hour

Cooking Tips:

1, three lines of meat, look at the picture, that is, the fat and lean meat, each with three strips of meat. Chongqing people like to use it to do braised meat, burn white, fat and thin moderate, not greasy and not because of too much lean meat stuffed teeth.

2, do braised dishes, I do not like to put too much spice, anise three naphthalene each one is enough, too much spice instead of masking the flavor of the food itself.

3, dry cowpeas soak before, first wash with water, and then soak with water, this water should not be poured away, boiled soup or roast meat is very good.

4, dry cowpeas roast meat has a flavor, do not like the students, you can change the dry cowpeas into potatoes, or soaked soybeans, can also be.

5, do braised meat will have a very thick layer of oil, with rice to eat, too greasy, if you use the following, and fragrant and not too greasy.