Crispy bean with preserved vegetables

How to make bean plate crispy with preserved vegetables

Raw materials for making bean plate crisp with sauerkraut:

300 grams of broad beans and 70 grams of sauerkraut

Seasoning for making bean plate crispy with preserved vegetables:

250g edible oil; 40g actual consumption; 9tbsp soup (270g); 2 tbsp sugar (6g)

Processing steps of sauerkraut bean cake:

1. Wash the sauerkraut, soak it in water for 10 minutes, squeeze the water and dice it; wash the broad bean and drain the water;

2. Put oil in the pot. When it's 70% hot, add the sauerkraut. Cook for 2 minutes until the color is bright dark green. Remove the oil;

3. Leave the bottom oil in the pot, heat it, stir fry it in the fresh broad bean board, pour in the soup, change the medium heat and cook for 10 minutes, then press the soft broad bean into mud with a spatula;

4. Add a little soup to the broad bean paste, mix well, add the cabbage, add the sugar, change the high fire to boil, just collect the juice.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

Characteristics of sauerkraut bean crisp

Soft and sweet, green and fresh.

Attention should be paid to when making bean plate crispy with sauerkraut

Mustard is potherb mustard.

Crispy bean with preserved vegetables

Sauerkraut bean plate is a delicious food. The main ingredient is 300 grams of broad beans and 70 grams of sauerkraut.

Fresh, green, crisp, sweet, rich in local flavor, meet the health requirements.

Material Science:

300 grams of broad beans, 70 grams of sauerkraut,

Seasoning:

250 grams of edible oil (actual consumption of 40 grams), 9 tbsp soup, 2 tbsp sugar,

Method:

1. Wash the cabbage, soak it in clean water for 10 minutes, squeeze out the water, and dice it,

2. Wash broad beans and drain water,

3. Put oil in the pot. When it's 70% hot, put in the cabbage. Cook for 2 minutes until the color is bright dark green. Remove the oil,

4. Leave the bottom oil in the pot, heat it up, stir fry it in the fresh broad bean board, pour in the soup, change the medium heat to boil for 10 minutes, and press the soft broad bean into mud with a spatula,

5. Add a little soup to the broad bean paste, mix well, add the cabbage, mix in the sugar, change the high fire to boil, just collect the juice.

characteristic:

Soft and sweet, green and fresh.

Chef one touch:

Mustard is potherb mustard.

Special reminder:

·It can also be used as a substitute for high soup or canned chicken soup.

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