Sauvignon in bean paste

Sauvignon in bean paste

Introduction:

"Sword bean is also a lot of guys. Its foreign name is Jackbean, swordbean. It has more regional names, such as Jiandou, yedaobanteng, gedou, daodoudou, dayidou, guandaodou, daobadou, madoudou and meidou. This is due to our great 5000 year culture. I also love concanavalin. It can be used as a regular dish, as a stuffing, or as a cold dish. Today, I'm just sending you a simple and delicious pre meal dish of concanavalin. This is a guest from my family that day. I really can't think of what kind of pre meal dish to make. In a hurry, I took concanavalin. Ten minutes for the guests to send this flavor, material and shape of bean sauce beans ha ha. I hope you'll love this simple bean sauce with bean sauce. "

Production steps:

Step 1: prepare, pick and purify the beans.

Step 2: Boil the soup pot with water.

Step 3: add appropriate amount of fine salt.

Step 4: after boiling, add the processed beans and blanch for 4 minutes until the beans are cooked.

Step 5: drain the blanched beans out of the pot, and then add cold boiled water (or direct cold water).

Step 6: drain the beans with cold boiled water.

Step 7: add the right amount of mixed soybean paste.

Materials required:

Concanavalin: 200g

Mixed soybean paste: 2 teaspoons

Fine salt: right amount

Note: blanch to the bean soup must be opened, and then under the bean, soup with fine salt, and then blanch the bean, bean quality will be more beautiful.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light