How to cook beans and pickles, pickles boiled tofu pickles boiled tofu practice

Here's how to cook beans and pickles:

Ingredients: edamame, pickles, canola oil.

1. Remove the husk of the edamame and peel out the beans.

2. Wash the pickles and cut them short.

3. Put an appropriate amount of vegetable oil in the pot, add edamame, and stir-fry.

4. Stir-fry until the edamame beans change color, add pickles and continue to fry.

5. Finally, put an appropriate amount of water and cook until it is cooked thoroughly.

Ingredient breakdown. Soybeans, appropriate amount of green beans, appropriate amount of peanuts, appropriate amount of shredded green onions, appropriate amount of ginger slices, appropriate amount of Sichuan peppercorns, appropriate amount of star anise, appropriate amount of refined salt, appropriate amount.

Soybeans, green beans, and peanuts are soaked in water. Wash well.

It is brewed overnight and becomes plump.

Add water to the pot, pour in the soybeans and green beans in boiling water, boil for about 15 to 20 minutes, and it will generally be cooked thoroughly.

Place the boiled beans in a washed, oil-free basin.

Change the water in the pot and bring to a boil, pour in the peanuts, roll 3 to 5 and remove them.

Pour into a pot with the beans.

When boiling the beans, prepare shredded green onions, ginger slices, and Sichuan peppercorns.

Put a little water in a pot, add star anise and peppercorns to the boiling water, and boil until it changes color.

Add shredded green onions, ginger slices, and salt, stirring a little.

Pour in the boiled beans and peanuts.

Stir to combine. Find a breathable lid and put it until it cools and puts it in the refrigerator.

When eating, eat as much as you want.

Put the beans in the pan and stir-fry for a while, add the pickles and salt, and add monosodium glutamate after frying.

Here's how to cook beans and pickles:

Ingredients: edamame, pickles, canola oil.

1. Remove the shell of the edamame and peel out the beans.

2. Wash the pickles and cut them short.

3. Put an appropriate amount of vegetable oil in the pot, add edamame, and fry.

4. Stir-fry until the edamame beans change color, add the salty bucket and continue to stir-fry.

5. Finally, put an appropriate amount of water and cook until it is cooked thoroughly.

1. Cut the selected tofu into pieces first, and the size is moderate.

2. Cut the pickles into granules and play the role of an adjunct in the soup, so cut them slightly smaller.

3. Pour the oil into the pot, wait for the hot pan, first add the tofu to stir-fry, and then add soy sauce, old wine, salt and other seasonings.

4. Tofu should not be fried for too long, it is easy to get old, as long as it tastes, then put in pickles and continue to fry a few times, then pour in a small amount of water, and steam for four or five minutes over medium heat.

5. After the soup is boiled, it should continue to simmer for two or three minutes, so that the tofu can completely absorb the flavor. Sprinkle some chopped green onions before scooping into the soup bowl for both beauty and flavor.

6. Finally, a bowl of pickled tofu with all the color and flavor is served.

<> material. Ingredients: 200g of tender tofu, 30g of pickles;

Excipients: appropriate amount of oil, a little salt, appropriate amount of water.

Pickled vegetables and stewed tofu.

Cut the tender tofu into cubes.

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Salty chain or vegetable. <>

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Serve with tender tofu. <>

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Simmer over high heat. <>

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Under the pickles. Pants slow.

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Simmer over high heat to drain the soup.

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Tips: Stewed over high heat, the pickles have a salty taste, and the dish is seasoned with salt as appropriate.

The materials are stupid. Bean curd.

Pickles. Sesame oil.

Shallots. June fresh soy sauce.

The preparation of tofu and pickles.

Cut the tofu into cubes. Put oil in the pan and fry the beans and plum bean curd to brown.

Leave oil in the pot, fry the chopped chives, add tofu and chopped pickles, add sugar, add a small amount of fresh soy sauce in June, put some water, simmer for a while, let the fragrance of the pickles fully soak into the tofu, pour sesame oil on the plate after collecting the juice. With scrambles.

Summary. Hello dear dear, I am happy to answer your questions, pickled stewed tofu is a dish made with tofu and pickles as the main ingredients, and mussels, green onions and other auxiliary materials.

Hello dear dear, I am happy to answer your questions, pickled vegetable stewed tofu is a dish made with tofu and pickles as the main ingredients, and mussels, green onions and other auxiliary materials. Huizhaozhou.

Parents mainly need the following condiments: tofu, pickles (snow mushroom), mussels, chopped green onions.

Ingredients: salt, cooking oil.

The method of boiling tofu with pro-pickles is as follows: 1. Wash the pickles (canned ones can be exempted) and chop them, and cut the tofu into pieces after drying the water; Wash the mussels and soak them in warm water;

2. Heat a little cooking oil in a pot, stir-fry the chopped green onions, add pickles, and mussels and stir-fry for a while; 3. Count the tofu under the oranges, stir-fry carefully for a while, add an appropriate amount of stock (or water) to boil, change to low heat and simmer for about 15 minutes; 4. Add an appropriate amount of salt to taste, and then the potato balls can be put out of the pot and put into the pot. Trembling (the pickles themselves already have a salty taste).

The above is the method of boiling tofu with pickles, please refer to it.

I wish you a happy life and a happy day

1. Ingredients: 2000 grams of cowpeas, appropriate amount of salt, 1 head of garlic, 1 piece of ginger, sauce: a few slices of carrots, green onions (half a root, the best taste) or 3 shallots, 3 coriander, a few celery leaves, a few onions, 3 bay leaves, 2 star anise, a small piece of cinnamon, half a bottle of light soy sauce, a small bowl of cooking oil, 1 piece of angelica.

2. Wash the cowpeas, dry them, cut them into sections, layer of cowpeas, a layer of salt, and marinate.

3. After marinating for 24 hours, some moisture will come out, and the moisture will be thrown away.

4. Prepare the ingredients for the sauce, wash and wipe dry. (Frying can not have moisture, it will splash out, dangerous).

5. Pour a small bowl of oil into the pot.

6. Heat the oil temperature to 5, add onion, carrot, shallot, coriander, celery leaves, star anise, fragrance, cinnamon, angelica.

7. Fry until the surface is slightly yellow, turn off the heat, remove and throw away.

8. Add half a bottle of light soy sauce, add sugar, bring the sauce to a boil, turn off the heat and let cool.

9. Slice the ginger and garlic, put it in the cowpeas and mix well.

10. Put the cowpeas in the bottle, pour in the sauce, marinate at room temperature for half a month and then eat.