Bean curd in oil

Bean curd in oil

Introduction:

"Youpo Doupeng" is to use mung bean sprouts to remove buds and roots, and its stem is called "Doupeng". The bean sprouts are as white as jade, crisp and refreshing. There is also a historical story about this dish: it is said that Emperor Qianlong of the Qing Dynasty once went to Confucius' house to eat very little because he was not hungry. "Yan Shenggong", who was waiting for dinner, was very anxious, so he called on the chef to find a way to make a dish that could not only appetizer but also satisfy himself. Cook will take mung bean sprouts, add a little pepper, fried by hot oil on the table. After eating, Qianlong felt that mung bean sprouts were white, crisp and sweet with pepper. He was very satisfied with the appetizer. He praised this dish as "delicious, a good dish never tasted before"! In this way, the bean curd becomes a famous dish of Confucius

Production steps:

Step 1: wash the bean sprouts with water twice and drain.

Step 2: pinch the bean sprouts to remove the sprouts and roots.

Step 3: heat the oil in the pan, add pepper and seasoning, fry until fragrant and remove.

Step 4: put the bean into the leaky spoon.

Step 5: put the spoon on the oil pan with your left hand, ladle the hot oil with the spoon, and pour it on the beans repeatedly.

Step 6: pour the beans until they change color, sprinkle with salt, mix well and serve.

Materials required:

Mung bean sprouts: 400g

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Peanut oil: right amount

Salt: right amount

Note: 1, buy bean sprouts when the best choice is more neat, stem big point, so pick up faster. 2. Eat the vegetables as soon as possible to avoid softening the bean sprouts.

Production difficulty: simple

Process: mixing

Production time: one hour

Taste: salty and fresh