[How to make Ganjiang beans?

】 _How to do_Making method

[How to make Ganjiang beans?
】 _How to do_Making method

  Jiangdou is very high in people’s diet, and it is almost impossible for other vegetables to reproduce beauty. Jiangdou is very edible and is an excellent ingredient that can be used in various cooking. Jiangdou eats a lotAmong them, Ganjiang beans are a kind of special ingredients that can make a variety of delicious food. Let’s take a look at how to make Ganjiang beans.

Long cowpea is divided into three types: green pod, white pod and red pod according to the color of the young pod. The red pod is not suitable for processing, and the white pod is the best after processing.

Cowpea provides high-quality protein, starch and multivitamins, trace elements, etc., which can supplement the body’s signature nutrients.

Diabetic beans appetizers, spleen and spleen theory, Yiqi Sanxue swelling, clearing away heat and detoxification are ideal foods for people with diabetes.

Baked Beans with Roasted Pork 1.

1. Fat and boneless pork belly, cut into thick slices after washing; 2.

2. Tofu dried in warm water and cut into inch segments;

Sit on the stove, add oil (you can run the pot to the amount), pour pork belly and stir fry after the oil temperature; 4.

Put the braised pork belly into the saucepan, add salt, cooking wine, raw soy sauce, old soy sauce, rock sugar, onion ginger, and add hot water to avoid the meat pieces. After the high heat is boiled, change to low heat and simmer until it is cooked5,

5. Turn the sauce over medium heat and gradually turn it to low heat to boil the fat in the fat.

Pour in dried tofu, add an appropriate amount of hot water, and simmer over low heat until the meat is crispy.

The practice of braised pork with dried beans: 1.

Cut pork belly into pieces and rinse with water until bloodless, drain and set aside.

Dried tofu (please click: microwave baked tofu), cut into sections, slice ginger, and cut onions.


When the sugar is fried in the pan until the sugar foam is small and gradually disappears, add the drained pork belly and keep frying over low heat until the sugar is completely wrapped on the surface of the meat.


Turn to high heat, put cooking wine and a little old stir-fry evenly and turn off the heat.


Take a casserole, pour a little edible oil, stir-fry ginger slices and shallots after heating.


Pour the pork belly in the wok into the casserole, and heat the water until the meat is over (it is best to add water once, and if you want to add water, also add boiling water), add a small spoon of white sugar and a small amount of salt.


Cook over high heat, cook on low heat for half an hour, open the lid, and add homemade dried soy beans (if it is the kind of dried soy beans sold outside, you need to soak it before use).


Continue to simmer on low heat for half an hour or so until the soup is running low.


Open the lid and turn to high heat, add chicken essence and stir until the soup is thick.