Cumin bacon bean roll

Cumin bacon bean roll

Introduction:

"This dish is good-looking and delicious, and the method is simple. It can be used as a banquet dish, a drink dish for three or five confidants, or a snack. The salty flavor of bacon infiltrates into the bean skin. The special fragrance of bean skin is sent out after frying. The tender and smooth Flammulina velutipes is wrapped with shredded beans, and the strong flavor of cumin and citronella is added to it. "

Production steps:

Step 1: material drawing

Step 2: wash the bean skin, beans, Flammulina velutipes and red pepper, and cut the beans and red pepper into shreds

Step 3: bring the water to a boil, add a small amount of salt, and then blanch the bean skin, beans and red pepper

Step 4: then blanch the boiled vegetables into a cold river

Step 5: drain the water for use

Step 6: split the bacon into two sections

Step 7: cut the skin into the same size as the bacon

Step 8: put the bean skin on the bacon, then add Flammulina velutipes, red pepper and beans

Step 9: Sprinkle with a small amount of citronella powder (sprinkle with a small amount of salt if the taste is heavy)

Step 10: roll up the joint and fix it with toothpick

Step 11: then cut off the old roots of Flammulina velutipes

Step 12: put a small amount of oil on the pot and put in the rolled bacon roll

Step 13: fry over low heat, turning with chopsticks until the bacon is completely discolored and the dish is juicy

Step 14: sprinkle a small amount of cumin and citronella

Step 15: fry for a while

Materials required:

Bean skin: 1 piece

Bacon: 1 bag (220g)

Beans: 4

Flammulina velutipes: 4 liang

Red pepper: half

Cumin powder: right amount

Citronella powder: appropriate amount

Salt: right amount

Precautions: 1. After touching the bacon, you must clean it in time, otherwise your hands are easy to get eczema. 2. Beans should be blanched longer.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: cumin