Lu Xun's memory -- Shaoxing fennel beans

Lu Xun's memory -- Shaoxing fennel beans

Introduction:

"After Mr. Lu Xun's endorsement, Shaoxing fennel beans have become a famous snack in Shaoxing. Kong Yiji in Xianheng Hotel, even if he has no money, will take fennel beans with mellow and pleasant Shaoxing wine, also known as Shaoxing Jiafan wine. The taste, not to mention how pleasant, we want this petty bourgeois flavor ~ ~"

Production steps:

Step 1: wash the dried broad beans and set aside

Step 2: put the washed beans in the pressure cooker, add appropriate amount of water, the water is just better than the beans, steam for 10 minutes on the pressure cooker

Step 3: prepare seasoning in the pot, add cooking wine, Shaoxing rice wine is better, add appropriate amount of thirteen spices, cinnamon, anise, pepper

Step 4: put the beans in the pressure cooker, bring to a boil over high heat, bring to half of the raw water, and turn to low heat

Step 5: add salt, chicken essence, sugar and seasoning, stew the beans in low heat until the water is dry, and keep stirring to avoid paste

Materials required:

Dry broad bean: one jin

Cooking wine: moderate

Thirteen spices: appropriate amount

Fennel: right amount

Cinnamon: moderate

Large material: moderate amount

Pepper: right amount

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Note: pressure cooker cooking is to make the beans easier to mature. After all, dry broad beans are difficult to mature without soaking. If the beans are boiled in high heat, the skin of fennel beans can be shrunk, and the beans can be stewed in low heat to make the beans taste better. In this way, fennel beans are soft, chewy, salty and sweet

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and sweet