Sour and spicy bean flower practice details dishes and efficacy: home cooking recipes taste: sour and spicy flavor Sour and spicy bean flower preparation materials: main ingredients: dry soybean 750 grams. Accessories: 500 grams of thin crisp. Seasonings: 100 grams of balsamic vinegar, PI County soybean paste (crispy soybean paste) 150 grams of red oil chili 100 grams (see spicy flavor type), 100 grams of soy sauce, monosodium glutamate (MSG) 10 grams of sesame oil 30 grams of sesame seeds 30 grams of cooked sesame seeds 30 grams of green onions 30 grams of cilantro 30 grams of coriander leaves. (Prepare 50g of 33% salt brine). Hot and Sour Bean Flower: Sour and spicy, salty and refreshing. Teach you how to do sour and spicy bean flower, how to do sour and spicy bean flower is delicious 1. dry soybeans amalgamated clean, soaked through with water (summer soak 4 hours, 8 hours in winter), fished up to change the water, with a home blender to beat fine into pulp. Use gauze to filter the coarse soybean paste into a small stainless steel bucket, remove the coarse soybean residue. Put the bucket on the fire to boil, stir the soybean milk with a hand spoon to make it rotate in the bucket, the brine slowly dripping into the soybean milk, to be gradually condensed into soybean paddles, when the soup becomes clear, change to a micro-fire, keep the temperature into a slightly open shape, a little fire to rely on the fire for 10 minutes, turn off the fire. Then use gauze to cover the top, with a funnel spoon gently downward pressure, until it has been knotted into a whole piece when it is done. Spoon the bean curd into a large soup bowl and divide the thin crisps into 10 small plates. 2. will be balsamic vinegar, 煵 PI County soybean paste, red oil chili, soy sauce, monosodium glutamate, sesame oil, cooked sesame into a bowl and mix well, into 10 small dishes, and in each small dish of seasoning sprinkled with chopped green onions, cilantro. Serve with bean curd and thin crispy plates for dipping and eating. Tip: in the sauce, you can choose to mix in sesame sauce 50 grams, 10 grams of pepper, 25 grams of crispy bean drums, 20 grams of fresh garlic, 30 grams of crispy peanuts, 30 grams of crispy minced beef, 30 grams of sauerkraut and grass carp rolls in the practice of the detailed description of the cuisine and effects: delicious porridge soup delicious porridge soup delicious porridge soup taste: sour and spicy flavor sauerkraut and grass carp rolls of the preparation of the materials: the main ingredient: live grass carp (white grass carp) 1 (weighing about 750 grams). The main ingredient: 1 live grass carp (white grass carp) (weighing about 750 grams). Accessories: 125 grams of pork through the spine, 20 grams of fresh red pepper, the head of the flower (carrot flower blade) 2 grams. Seasonings: sauerkraut (Sichuan pickled cabbage) 150 grams, pickled red pepper 30 grams, pepper 2 grams, 3 grams of salt, 6 grams of monosodium glutamate, 5 grams of wine, 1 egg white, 20 grams of dry starch, 5 grams of minced green onion, 5 grams of minced ginger, 5 grams of scallion white section, 3 grams of ginger, 750 grams of broth, 5 grams of garlic oil (fried garlic oil). Sauerkraut and grass carp rolls: sour and spicy, salty and refreshing, broth clear to the bottom. Teach you how to do sauerkraut and grass carp rolls, how to do sauerkraut and grass carp rolls to be delicious 1. Wash pickled bok choy, remove the leaves, the leaves will be laid in the soup nest (cup) in the bottom. Pickle stalks flat knife slice open into large thin slices, part of which will be cut into julienne. Remove the stems and seeds from the fresh red bell peppers, and cut them into 5-centimeter-long julienne strips. Pork loin tendon, with a meat churn into a puree into the bowl, add salt 1 gram, 1 gram of monosodium glutamate, 5 grams of wine, pepper 0.5 grams, into the green onion, ginger, egg white, stirring well into the filling. Will pickle red pepper, seeds, cut diagonally into horse ear section. 2. the grass carp starvation two days, to its fishy smell, so that its fish meat firm, and then slaughtered to scale, gills, viscera, wash and sop up the head, along the neck spine with a knife flat piece to the tail, up the next two sides of the fish fan, and then sliced off the ribbed thorns, picking off the skin, cut off the tip of the tail, the net fan of the fish original skin-side down on the chopping board, with a knife from the tail side of the diagonal sliced into a 5-cm-long, 0.4-cm-thick slice, and then patted on the dry starch, smeared with a layer of pork stuffing! Spread a layer of the pork filling over the top, add 3 pickled vegetables and 1 fresh red bell pepper, and roll into a 2-cm diameter roll. Place the rolls on the pickled cabbage leaves in the soup pot, and steam for about 5 minutes (the steam should not be too big, just cooked and set). Soup into the pot, add pickled red pepper section, pepper, salt, material head flower and the rest of the sauerkraut stalks slices boiled, poured into the soup nest, with a toothpick to the green onion segments, ginger slices inserted into the pot, cover the lid, on the cage and then to steam on high heat for 15 minutes, get up out of the off-set of the green onion segments, ginger slices, adjusted to the monosodium glutamate, pouring into the garlic oil into the Sour and spicy woolly adzuki bean curds practice details dishes and efficacy: home-cooked recipes taste: hot and sour spicy sour and spicy woolly adzuki bean curds Preparation Materials: Main Ingredients: 300 grams of fresh capers Seasoning: 20 grams of red bell pepper, a little garlic Hot and Sour Capers features: hot and sour appetizer, beans tender Teach you how to do Hot and Sour Capers, how to do Hot and Sour Capers to be tasty Preparation process: fresh capers into the boiling water to break off standby; blanch the blanching of capers into the pot with a caper ring, garlic rice to eat the taste of the mixing of the bright oil on the plate that is ready. Sour and spicy cabbage practice details cuisine and efficacy: Szechuan cuisine home cooking recipes private dining taste: sour and spicy flavor Sour and spicy cabbage preparation materials: Main Ingredients: Chinese cabbage 1/4 (about 400g) Seasonings: dry ginger 1 large (about 30g), dry red pepper 8, pepper 1 small handful (about 30), balsamic vinegar 2 tablespoons, 2 teaspoons of soy sauce, 1 tablespoon of sugar (15g), 1 teaspoon of chicken essence (5g), salt 1 1 teaspoon (5g), oil 1 tablespoon (15ml) Teach you how to make hot and sour cabbage, how to make hot and sour cabbage is delicious Directions: 1, dry ginger scraped and cut into julienne strips, cabbage outside the old leaves peeled off without. Place the cabbage leaves squarely into a pot of boiling water. Blanch and cook for 1-2 minutes until 8 mature. Remove and drain. In cut into 2cm wide, 5cm long strips. 2: Combine the balsamic vinegar, soy sauce, salt, sugar and chicken broth in a small bowl and whisk well to make a dressing. Toss with the cabbage strips in a slightly larger container, place the cabbage strips wrapped in the sauce on a plate and top with shredded ginger. 3: Heat wok over high heat, add cool oil, add dried red chili peppers and peppercorns to wok, reduce heat to low and fry slowly until chili peppers turn brown. Remove from heat before peppers turn black. Drizzle the oil directly onto the cabbage arranged on the plate.