Braised meat embryo
600g
Dried beans
100g
ingredients
very light blue
of appropriate amount
salt
of appropriate amount
white sugar
of appropriate amount
ginger
of appropriate amount
soup-stock
a bowl of
soy
of appropriate amount
step
1. Soak dried beans in clear water for 12 hours, soak hair and cut into sections.
2. Chop chopped green onion and mince ginger.
3. Buckle the meat embryo, trim the corners and cut into small pieces, cut the rest into thick pieces, put the skin down into the plate, then add the dried beans to fill the empty place in the plate. Code the minced meat, add two spoonfuls of salt, one spoonful of sugar, soy sauce and a bowl of stock, put it in a steamer, steam it for an hour, and take it out.
4. Back out, you can.
Question 2: How to eat dried beans? How to eat dried beans?
Raw materials: usually choose cowpea and broad green beans.
Production process:
1, rinse with clean water.
2. Boil white in a pot with boiling water.
3. air dry or dry all the beans one by one on the drawn line.
4. After drying, tie it up one by one. Put it anywhere, pay attention to moisture, and dry it once in a while.
5, before eating, soak in warm water, then cut into small pieces, stew with meat, the taste is really cool!
Note: It is better to keep the beans old. Pick off the head and tail stems and wormholes, wash them, boil them in boiling water until they boil again, and then take them out to dry. Or steam in a steamer until it changes color slightly. Collect it every night, dry it in the morning, and cut it into 1.5 inch pieces with scissors for later use.
Question 3: the practice of dried beans, how to eat dried beans well, and the home-made practice of dried beans.
350 grams of dried beans
Pork belly100g
Proper amount of salt
Proper amount of soy sauce
Appropriate amount of sugar can be eaten together.
Practice of dried beans
1. Prepare the ingredients.
2. Soak dried beans in warm water for 30 minutes.
3. Blanch the pork belly.
4. Cut the blanched pork belly into pieces of about two centimeters.
5. Fry pork belly in a pan until it is oily.
6. Take out the soaked dried beans and put them on a plate for later use.
7. Then put the dried beans in the pot and stir-fry with the pork belly.
8. Then add a little water, and stir-fry the salt, soy sauce and sugar evenly.
9. Then put it in a pressure cooker and adjust the time to press for 12 minutes.
10. After pressing, wait for the pressure cooker to deflate before opening the lid.
1 1. After the pressure cooker is deflated, open the lid and put it into the plate and you can eat it.
How to watch this dish with mobile phone
Tips
Dried beans are dried, so you must put a little water to cook when you make soft stir-fry in advance.
Pork belly can fry a lot of oil, so there is no need to put peanut oil in this dish.
Question 4: How to cook dried beans well? How to eat dried beans must remember to soak them well before cooking, otherwise they will be difficult to cook, and it is best to cook them with meat dishes, which is more oil-absorbing and very delicious.
Suggestions:
Specific practices are as follows:
First, fried chicken with dried beans
Ingredients: half tender chicken, dried beans 1 small handle.
Seasoning: ginger slices, garlic, red pepper, green garlic, cooking wine, salt, monosodium glutamate, soy sauce, vegetable cooking oil.
Practice:
1, the tender chicken is washed and cut into pieces for use.
2. Soak the dried beans in cold water overnight, cut them into small pieces after soaking, add salt and knead them by hand for a while (make the beans salty).
3, ginger, garlic, red pepper, green garlic for use.
4. Heat the oil in the pot, stir-fry the ginger slices and chicken pieces, add a little cooking wine to remove the fishy smell, and then add soy sauce and salt to taste.
5, stir-fry until the chicken is hard, and the oil on the chicken skin leaks out.
6. Add hot oil to the pot, add red pepper, garlic and dried beans and fry until cooked.
7. Finally, mix the chicken and beans and fry for a while.
Second, roasted meat with dried beans
Raw materials: pork belly and dried beans
Seasoning: light soy sauce, dark soy sauce, cooking wine, pepper, rock sugar, ginger, star anise, rhizoma Dioscoreae Septemlobae and dried pepper.
Practice:
1, pork belly, remove the hair from the skin, wash it and cut it into squares.
2. Soak dried beans in water for one night.
3, put a little oil in the wok, stir-fry the meat, the meat begins to take off oil, put a little cooking wine, the next piece of old ginger, a few pieces of pepper, an octagonal, a tri-naphthalene, a few dried peppers, stir-fry, release the flavor, stir-fry and color, and then add a small crystal sugar.
4. After stirring evenly, put the soaked Jiangdou Gan and add the water soaked in Jiangdou Gan. It is better not to have meat.
5. Transfer to the casserole, cover it, turn to low heat and stew for 1 hour.
Question 5: How to burn dried beans and delicious beans? The method of burning meat: pork belly, cut into pieces, heat the oil in a pot, stir-fry the meat to dry, add a little cooking wine, stir-fry, then add a little Haitian soy sauce, add the cut dried beans, stir-fry, add water, drown the meat, boil, and then use a casserole or iron pot with a very small fire (keep water-like) I love to eat shredded pork and beans. I accidentally ate the practice of shredding beans once, which was very tasty. So I learned to shred the meat once, marinate the beans with starch and cut them into shredded onion and garlic, then stir-fry the meat and add shredded beans, add soy sauce and salt. Just simmer 10 minute. Add oil to the pot, heat it, add salt, and add beans until the water in the beans is controlled to dry. Then put them in the remaining oil, add meat and red pepper or bean paste, stir-fry them for a while, and just add beans to flatten them. The problem is time-consuming, so I rarely eat them. Anyway, it's not very expensive. It's very simple to introduce one of my favorite practices. . Ingredients: beans (cut into small pieces), eggs (beaten into egg liquid with appropriate amount of salt), minced meat, appropriate amount of garlic, and white sugar. Jamlom method: stir-fry garlic until the meat is not stir-fried for a while, then add beans, add a little white sugar (because I don't like monosodium glutamate), and when the beans are almost ready, add the egg liquid and stir-fry until it is slightly dry. If the fried beans feel too dry, add a small amount of water. Hee hee, I like to cook this dish. . It feels good!
Question 6: How to cook well, the home-cooked practice of fried meat with dried beans. Details of ingredients
A handful of dried beans (about 300g after soaking)
Pork belly 500 grams
Soy sauce 1 tablespoon
Soy sauce 1 tablespoon
Cooking wine 1 tablespoon
Sugar 1 spoon
Salt 1 spoon
Proper amount of onion and ginger
The broth is about 500ml.
Proper amount of aniseed
Original tasty
Sintering process
Hours are time consuming.
Simple difficulty
Steps of braised pork with dried beans
1
Wash pork belly in a cold water pot, add ginger and pepper, boil over high fire, skim off the floating foam, and cook over low heat until the meat is 7 minutes cooked.
2
Take out the meat and cut it into small strips of moderate size. Don't throw the water in cook the meat and keep the stew.
three
Add oil to the hot pot, cut the pork belly, and stir-fry the oil with low fire.
four
Stir-fry aniseed with ginger slices and onion segments to make it fragrant.
five
Add light soy sauce, dark soy sauce, cooking wine and sugar and stir-fry for a while.
six
Add soaked dried beans (soaked for 6-8 hours in advance) and stir-fry for two minutes.
seven
Add the soup for boiling pork belly (don't worry about being too greasy, dried beans have a better appetite than expected, and eat oil). After the fire is boiled, turn to low heat for stewing.
eight
When the soup is only 1/4, add salt to taste.
nine
Change the fire and collect the soup until it is thick.
Question 7: How to cook vegetarian fried dried beans and how to eat ingredients well
Ingredients
Dried beans
100g
ingredients
oil
of appropriate amount
salt
of appropriate amount
cured meat
of appropriate amount
Dried red pepper
of appropriate amount
scallion
of appropriate amount
step
1.
2. Use boiling water for about 20 minutes.
3. Soaked dried beans
4. batching diagram
5. Put the oil in a hot pot and then add the bacon to fry the oil.
6. Add dried red pepper and garlic and saute.
7. Add the soaked beans and stir fry.
8. Add appropriate amount of water and bring to a boil.
9. Add chicken essence and salt, then sprinkle with chopped green onion.
10. Finished product drawing
Question 8: How to eat dried beans 5 ways to make dried beans delicious Introduction:
Dried beans, also known as dehydrated beans, are usually made of cowpea and broad green beans. After being cooked at high temperature, the finished products are black and fragile.
The vitamin B content of dried beans is very high. This nutrient has a good conditioning effect on the stomach, which can promote gastrointestinal peristalsis and help the stomach digest food effectively. Eating dried beans often can reduce flatulence caused by indigestion, reduce the incidence of vomiting and reduce the possibility of diarrhea, so it can play a strong preventive role in gastroenteritis. The vitamin C content of dried beans is very high. Eating more dried beans is beneficial to the smooth production of various antibodies and can enhance the body's resistance and immunity.
Practice:
Braised pork with dried beans:
Ingredients: 300g pork belly, Jiangdou Gan amount, a little star anise, a little onion, a little ginger, a little rock sugar, a little soy sauce, a little soy sauce and a little salt.
Steps: 1. Cut the pork belly into small pieces, soak the Jiangdou Gan in warm water for 2 hours, rinse it with water, cut it into small pieces (random length), slice the ginger and cut the onion into small pieces; 2. Pork belly is blanched in boiling water for 2 minutes, then taken out, washed away with water and drained; 3. Pour a little oil into the pot and heat it with a small fire. Add rock sugar and stir it until it melts, and the color turns brown, that is, caramel color; 4. Pour the cooked meat and stir-fry until the meat is colored; 5. Pour enough boiled water, light soy sauce, dark soy sauce, onion, ginger slices and aniseed, and simmer on low heat for about 1 hour; 6. 1 hour later, add the beans, stir well, continue to stew for about 20 minutes, stir fry a few times in the middle, and let the beans taste. If you feel that there is more soup, collect the juice on high fire and add appropriate amount of salt according to the taste.
Steamed dried beans with preserved pig's trotters;
Ingredients: 300g of dried pig's trotters, 30g of dried beans, and100g of vegetable core. Seasoning Liuyang douchi15g, ginger rice 5g, garlic rice 5g, monosodium glutamate 2g, dried red pepper powder10g, chicken essence 2g, chopped green onion 5g and salad oil 50g (actual consumption 30g).
Steps:
1, cut the dried pig's trotters into 3cm cubes, soak them in rice washing water for 40min, rinse them, blanch them in boiling water for 5min, and take them out; 2. Blanch the vegetable core in boiling water 1 min for later use; 3. When the oil in the pot is burned to 40% heat, the trotters will be oiled for 5 minutes (small fire), and the oil will be drained; 4. Soak the dried beans in warm water, cut them into 4 cm long sections, and fry them in a clean pot to dry the water; 5. Place the trotters in the buckle bowl. Leave the bottom oil in the pot, heat it to 60%, stir-fry the lobster sauce with strong fire, add ginger rice, garlic rice, dried beans, dried red pepper powder, monosodium glutamate and chicken essence, stir-fry for 1 min, cover it on pig's trotters, and steam it in a cage with strong fire for 60 minutes; 6. Pour the soup out of the buckle bowl, turn the trotters over the buckle plate, thicken the soup in the pot and pour the oil on the trotters, sprinkle with chopped green onion, and surround the plate with vegetable cores.
Stewed ribs with dried beans:
Ingredients: pork ribs, northeast beans, onion, ginger and garlic, sugar, soy sauce, cooking wine, pepper powder and pepper.
Steps:
1, add oil to the pot, stir-fry onion, ginger and garlic, and taste; 2, add a spoonful of sugar, a spoonful of soy sauce, the next row of backbone fried, when the ribs are seven ripe, add boiling water and put beans; 3, another spoonful of cooking wine, a spoonful of soy sauce, add a little pepper powder and pepper; 4. Bring the fire to a boil, simmer for 10 minute, add some shredded onion and then stew. Stew until the beans completely absorb the meat flavor of the ribs, and then take out the pot.
Stewed pork with dried beans;
Ingredients: pork belly, dried beans, onion, ginger, garlic cloves, two dried red peppers, cooking wine, soy sauce and salt (a little chicken essence can be added).
Steps:
1. Wash pork belly in small pieces, blanch with boiling water, control the water to dry, add a little base oil to the wok, add a tablespoon of sugar, stir-fry until the sugar bubbles and turn dark, stir-fry the meat pieces, add onion, ginger, garlic cloves, cooking wine, soy sauce and salt, and simmer over low heat/kloc- 2. Wash the dried beans in warm water for about 10 minutes, and it is just right to start softening slightly. Squeeze out the water and add it to the meat pot to stew until the meat is crisp and rotten. When the dried beans are chewy, they can be served.
Braised pork with dried beans:
Ingredients: 300g pork belly, 200g shredded dried beans. Seasoning soy sauce, chicken essence and monosodium glutamate 5g each, white sugar, maltose and water starch10g each, cooking wine 20g, red yeast powder 5g, onion slices, ginger slices and garlic slices 3g each, broth100g, salt10g, and soybean oil 20g.
Steps:
1, put the pork belly on a low fire to burn the hair, wash it with clear water, and then cut it into 3 cm square pieces. Soak dried beans in boiling water for 2 hours, then take out and control the water; 2. Put 1 kg of clean water into the pot, add maltose and boil it with low fire, add pork belly pieces, cook with low fire to keep the noodle soup slightly open for 3 minutes, then take it out and drain it, and keep the soup for use; 3. Add 20g of soybean oil to the pot, and add it when it is heated to 50% ...... > >
Question 9: How to make dried beans to taste the ingredients?
Ingredients
3 kg of beans
seasoning
salt
1 teaspoon
water
1 pot
Practice of dried beans
1. Rinse the beans several times first, then soak them for 10 minutes, and then rinse them clean.
2. Boil a pot of water, add salt, then put the beans in the pot for about two or three minutes until the color turns green, and soak them in cold water immediately after taking them out.
3. After that, it can be hung in the sun and dried (if the sun is good, it can be dried in about 2 days), and then it can be bundled and stored in a dry place. You can take it out every month or two to dry it (about 200g)
Dish features
Dried vegetables have irreplaceable flavor and taste. Especially when it is stewed with meat, it becomes meat. Introduce a kind of roasted meat with dried beans.
Question 10: Practice, how to cook cold dried beans, and the home-made ingredients of cold dried beans.
Ingredients
Dried beans
150g
ingredients
Fresh yellow pepper
20g
garlic clove
15g
ginger
5g
scallion
2g
seasoned soy sauce for seafood
50ml
Sesame oil
6ml
step
1. Dried beans are soaked in water in advance.
2. the soaked beans are cut into pieces with a knife.
3. Chop ginger and garlic separately.
4. Chop the yellow pepper with the top knife and cut it into fine powder together with Jiang Mo and minced garlic.
5. Boil water in the pot, add a little salt, blanch the diced dried beans, take them out, shower with clear water, and put them in a large bowl for later use.
6. Steamed fish and soy sauce.
7. pour sesame oil.
8. Sprinkle minced ginger, garlic and yellow pepper on dried beans.
9. Mix well, seal with plastic wrap and refrigerate for half an hour before serving.