Red kidney bean sweet millet chili salad

Hot pepper salad with red kidney bean and sweet millet

Raw materials for red kidney bean sweet millet chili salad:

375 grams of dry red kidney beans, 1 onion, 2 cloves, 1 bunch of vanilla (including 5-6 parsley stalks, 2-3 Thymes and 1 piece of laurel), a little salt, pepper, 4 fresh corn, 1 red sweet pepper, 1 green sweet pepper, 1 yellow sweet pepper, 750 grams of tomato, 6 pieces of tacos, 1 / 4 teaspoon of chili powder, spicy oil vinegar juice, 1 bunch of fresh coriander, 125 ml apple vinegar, 1 / 2 teaspoon of vinegar Fennel powder, 3 green peppers, 125ml safflower oil (for tortillas and baking plates).

Processing steps of red kidney bean sweet millet chili salad:

1. Prepare red kidney beans

(1) Put the kidney beans into a large bowl and add plenty of water to soak for at least 8 hours. (another way to soak red kidney beans is to put them into a deep pot filled with water, bring them to a boil, cook them over low heat for 30 minutes, drain the water, rinse them with cold water, and then drain them. )

(2) Peel the onion and nail the cloves on it. Put the soaked red kidney beans into a wok, add vanilla, onion and pepper, and plenty of water. Bring to a boil over high heat for another 10 minutes. Simmer over low heat for 1-1.5 hours until the red kidney beans are soft. In the middle of the cooking can put the appropriate salt seasoning. Take out a few red kidney beans from the pot. After cooling, squeeze them with your index finger and thumb. The cooked red kidney beans should be soft. Remove the onion and vanilla. Drain and rinse with running cold water

Red kidney bean sweet millet chili salad

Red kidney beans, sweet millet and pepper salad is a delicious food. The main ingredient is dry red kidney beans, the ingredients are cloves, corn, etc., and the seasonings are onion, sweet pepper, etc., which are cooked slowly.

Introduction to menu

[dish name] red kidney bean sweet millet chili salad [raw material] 375 g dry red kidney bean, 1 onion, 2 cloves, 1 bunch of vanilla (including 5-6 parsley stalks, 2-3 Thymes and 1 piece of laurel leaf), a little salt, pepper, 4 fresh corn, 1 red sweet pepper, 1 green sweet pepper, 1 yellow sweet pepper, 750 g tomato, 6 Mexican tortillas, 1 / 4 teaspoon chili powder, spicy oil and vinegar juice 1 bunch of fresh coriander, 125 ml apple vinegar, 1 / 2 teaspoon fennel powder, 3 green peppers, 125 ml safflower oil (for tortillas and baking plates).

Production method

(1) Put the kidney beans into a large bowl and add plenty of water to soak for at least 8 hours. (another way to soak red kidney beans is to put them into a deep pot filled with water, bring them to a boil, cook them over low heat for 30 minutes, drain the water, rinse them with cold water, and then drain them. )

(2) Peel the onion and nail the cloves on it. Put the soaked red kidney beans into a wok, add vanilla, onion and pepper, and plenty of water. Bring to a boil over high heat for another 10 minutes. Simmer over low heat for 1-1.5 hours until the red kidney beans are soft. In the middle of the cooking can put the appropriate salt seasoning. Take out a few red kidney beans from the pot. After cooling, squeeze them with your index finger and thumb. The cooked red kidney beans should be soft. Remove the onion and vanilla. Drain and serve.

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