How to make strange beans delicious, the homely practice of strange beans

Ingredients. Beans.

500 grams. Accessories. Oil. Amount.

Salt. Amount. Sichuan pepper noodles. Amount.

Chilli flakes. Amount.

Allspice. Amount.

Sweet noodle sauce. Amount.

Sugar. Amount.

Caramel sugar. Amount.

Steps. <>

1.Soak the beans in water overnight until each bean swells.

2.After soaking, peel off the shell and leave the watercress.

3.Burn oil in the pot, you need to put more oil, and the actual oil consumption is not much.

When the oil temperature is 50% hot, pour the peeled watercress into the pot.

4.Fry slowly over medium heat.

5.Wait until the beans are crispy and then remove from the pan. This process takes about 15 minutes.

6.After the fried watercress is removed, add the sweet noodle sauce first.

7.Once stirred well, place it to cool well.

8.Add the five-spice powder in turn.

9.Chilli flakes.

10.Sichuan pepper noodles.

11.Sugar, salt.

12.Mix well.

13.Add a little oil to the pan and add the sugar.

14.Stir-fry over low heat.

15.Add the caramel sugar.

16.After the sugar and caramel are completely fused, add the appropriate amount of water according to the amount of beans and mix together.

17.Finally, pour the spiced watercress into the pot and stir quickly, so that each watercress can be evenly coated with a layer of sugar.

18.Remove while hot, sprinkle with cooked powder to prevent the beans from sticking together, and then cool before serving.

I forgot to take a picture of the dusting step.

Teacher, I have beans, and I want to eat strange beans.

Stirred beans. Medium difficulty: 50 minutes to make.

Sichuan cuisine, salty, fragrant, stir-fry, wok.

Although there is a dish in Sichuan that is not as famous as fish-flavored shredded pork and mapo tofu, people over 40 years old know that it is a traditional Sichuan folk dish: stirred beans. In the seventies of the last century, this dish basically became the protagonist of the table, and there was no one who would not make it.

Beans are dried in the fields and served with your favorite seasoning, chopped green onions and coriander, and can be eaten with rice or sake. The first "excited" is the key to the cooking of this dish, that is, the fried beans are immediately put into the mixed juice, a bit like the quenching of iron, so that the beans can inhale the taste of the juice as much as possible, and the "set" in the back has the meaning that all the flavors are concentrated on the beans. The key to the recipe of this dish lies in the mastery of the heat of fried beans.

In the past, the conditions were poor, and the lack of materials stimulated Hu Dou to accompany the growth of a generation, and now that life is good, occasionally make this nostalgic side dish, pour a glass of wine, and taste the spicy taste of garlic, I can't help but sigh the happiness of today's life!

Ingredients: 1 kind.

Dried beans. 200g

3 kinds of excipients.

Pesto, 3 cloves, chopped pepper, a pinch of shallots, a pinch of shallots.

Seasoning: 2 types.

Salt to taste MSG a little.

Cooking steps 8 steps.

Step 1 Ingredients: dried beans Ingredients: ginger oil, pesto, chives.

Step 2: Take a container and put salt, monosodium glutamate, chopped garlic and an appropriate amount of chopped pepper Chives and chop them finely.

Step 3: Add the cool white boil and mix the seasoning well, the flavor at this time tastes slightly stronger than the flavor of stir-frying.

Step 5: Stir-fry until golden brown on both sides.

Step 6: Pour directly into the mixed juice.

Step 7: Add chopped green onion and wood ginger oil, seal with a lid for 20-30 minutes, and then taste whether it is soft on the outside and the inside, if it is continuous, until the beans are not hard in the heart.

Step 8: Serve the finished product.

Tips: 1. Seasoning can be added according to your preference, and the most authentic seasoning is my recipe. 2. The proportion of the soup is that there is not much left after the beans are soaked, if the soup is too much, the beans will be scooped up 3. The sealing time depends on the number of beans, the beans are not "excited", the outside is soft and the inside is hard, not only difficult to bite, but also the taste is not good.

Ingredients: 300g broad beans, 60g barbecue sprinkles, 100g flour, 50g rock sugar, appropriate amount of cooking oil.

Steps: 1. Wash the broad beans with water and soak them overnight.

2. Stir-fry the barbecue sprinkles in the pot until fragrant, then add the flour and continue to fry, stir-fry carefully until the flour turns slightly yellow, and put it out of the pot for later use. This early friend is from last time.

3. Dry the broad beans and fry them in the pan, until you can hear the crunchy sound when you turn them with a colander.

4. Leave the bottom oil in the pot and stir-fry the rock sugar until melted, add the fried broad beans and stir-fry to make each broad bean coated with sugar.

5. Sprinkle the fried powder into the pot and stir-fry evenly.

6. Remove from the pot. Model Respect.

Strange flavor of beans. Ingredients: 60 kg of beans, 30 kg of Sichuan sugar, 7 kg of starch syrup, 2 kg of cooked sesame seeds, kg of chili flour, 14 kg of vegetable oil, kg of pepper flour, kg of monosodium glutamate, kg of five-spice powder, kg of alum, kg of Zheng Song salt, 4 kg of sweet sauce.

Method: Soaking beans: Soaking with cold water, it is advisable to drown the beans, soak for about 12 hours under the condition of temperature above 36, soak for about 30 hours below 30, and soak for more than 48 hours when the temperature is below 10.

Go to the "mouth": After soaking, the beans must go to the "mouth", that is, the shell of the sprouts must be broken, and they will be crispy after frying.

Soaking: After removing the mouth, the beans are soaked again, and the proportion of 100 kg of beans and 1 kg of alum is proportioned in water, and the soaking time is about 10 hours, which should not be too long.

Frying: Fry for 10 to 15 minutes at about 200 for 10 minutes until the beans are crispy.

Mix the auxiliary materials: mix the sweet sauce first, if it is too dry, you can add an appropriate amount of soy sauce, and the sweet sauce needs to be fully cooled after mixing, before mixing other auxiliary materials such as salt and spices.

Drip icing: white sugar and starch syrup are dissolved in water, and boiled to 115 can be used to coat the beans that have been mixed with accessories.

Packaging: After dripping the beans with Kai Zheng sugar coating, they are packaged after cooling.

Ingredients: 300 grams of dried beans; 80 grams of water, caster sugar, and brown sugar; maltose 15 g; Cooking oil to taste.

Seasoning: 15 grams of cooked white sesame seeds; 15 grams of paprika; 13 spices 8 grams; salt 9 grams; 4-5 grams of Sichuan pepper powder.

Step 1: Rinse the beans, soak in warm water for more than 16 hours, soak until swollen, change the water halfway, drain the water, make a small opening with a knife (fried to be crispy and safe), and cut the skin. Don't go too deep;

Step 2: Wrap the beans in a towel and scratch them a few times to absorb the surface moisture;

Step 3: Bake in the oven at 90 degrees for 25 minutes to dry the water (it can also be air-dried naturally, but it takes a longer time) to avoid unsafe moisture when the oil is trapped and fried;

Step 4: The color and taste of brown sugar are pure, and everything is scattered to have a caramel aroma;

Step 5: 1: Mix all the seasonings in a bowl 2: Mix granulated sugar, brown sugar and maltose in a mixing bowl, 3: Set aside with water;

Step 6: Pour a wide amount of oil into the hot pan (the actual oil consumption is not much), and the oil temperature will be heated until six or seven layers are hot;

Step 7: Put in the beans and adjust the heat to medium-low, fry until the sixth layer is ripe, and turn off the heat for about 5 minutes! Remove the oil and let the beans cool for a while;

Step 8: From the new **, wait for the oil temperature to rise and then fry again, fry for about 6 minutes;

Step 9: The refried beans are slightly yellow and crispy in the opening, it is best to taste the crispy taste, and fry them for a few minutes if they are not crispy;

Step 10: Boil the syrup, pour water, caster sugar, brown sugar and maltose into a deep non-stick frying pan, and heat over medium-low heat;

Step 11: Use a wooden spatula to break up the sugar;

Step 12: The syrup gradually boils out the bubbles;

Step 13: Continue to boil the bubbles to get thicker and thicker, and there is still water splashing up, stir slowly with a wooden spatula;

Step 14: Boil the syrup to become thick and caramel-colored, and this state is ready;

Step 15: Pour in the mixed seasoning, stir quickly, turn off the heat;

Step 16: Then pour in the beans and mix well, so that each bean is coated with syrup, at the beginning pour the beans are moister, and when the temperature drops, it will become drier and drier;

Step 17: Continue to stir, while the syrup on the bean is still a little moist, break a few sticky beans as soon as possible, and then you can't turn it;

Step 18: After cooling, the strange flavor beans become dry and crispy, and there is very little seasoning residue left, and it is done.

Strange flavor of the bean method.

Soak the dried broad beans in hot water overnight, you can add a little baking soda, soak until twice the size of the drained water, and use a knife to open a mouth for each broad bean, so that it will not explode when fried.

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When frying, you have to re-fry it a few times, that is, you can pick up the broad beans with bright royal things, and then pour it down when the oil temperature is high, so that it is almost the same when the broad beans float up twice, you can taste it to see if the inside is soft, if it is soft inside, you should fry it again, drain the oil after frying, and put it on a dry plate.

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Add water and sugar to the pot and stir-fry to bubble, add chili powder, salt, peppercorns and mix evenly, pour in the fried broad beans and evenly.

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Stir with chopsticks, so that the broad beans do not stick together, and let them cool.

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When it's cold, it gets crispy, okay, a beer