Pepper flavored soybean skin

Pepper flavored soybean skin

Introduction:

"Thin bean skin is called Qianzhang in some places. I forgot the bean skin I bought in the refrigerator. By the time it was discovered, it was not very fresh, but it didn't go bad. In the corner of the refrigerator, I found a handful of leek moss which had been hidden for a long time, so I had today's dish. "It's very delicious. It's full of dried bean sauce. It's very delicious."

Production steps:

Step 1: cut the washed bean skin into pieces.

Step 2: put proper amount of oil in the pan, add Chinese prickly ash and dry red pepper and saute until fragrant.

Step 3: put in the bean skin, do not rush to turn, dry fry for a while.

Step 4: turn it frequently, preferably with a trembling spoon.

Step 5: pour in proper amount of soy sauce and continue to fry.

Step 6: add some leek moss.

Step 7: continue to stir fry until the leek moss is dry and soft, and the water content of the bean skin is gradually exhausted. Add a little soup essence to the pot.

Materials required:

Thin bean skin: appropriate amount

Zanthoxylum bungeanum: right amount

Dry red pepper: appropriate amount

Leek Moss: appropriate amount

Soy sauce: right amount

Soup essence: proper amount

Note: 1, do not like strong soy sauce, you can put less soy sauce, add salt to flavor. 2. The pepper of frying pan does not need to be picked out, generally will not enter the mouth with the bean skin.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy