Mixed bean skin

Mixed bean skin

Introduction:

"When I first went to the north, I fell in love with this cold bean skin, which is light and not greasy. Maybe every year is the Spring Festival and my husband back to the north, the Spring Festival dishes are always very greasy, the more I feel that cold bean skin is really delicious! Every time I come back, I always miss the fresh bean skin in the north. A few years ago, I searched several major supermarkets in the city and found that there was no fresh bean skin. Only the sun dried oil bean skin, which can be served with soup, was not suitable for cold mixing. A few days ago, I found that our market is also advancing with the times. We have sold some fresh ones. I'm so happy that I can't wait to eat them when I go back to the north! I like spicy food. If I don't like spicy TX, I can add less pepper. When I cook, I don't like chicken essence and monosodium glutamate. JM can add it by himself. And if you have old Ganma chili oil at home, you can mix it in, it will be more fragrant! Of course, it's OK to add some red oil. This dish is very simple and delicious. You can play it freely! For the first time, please send the recipe to the experienced TX

Production steps:

Materials required:

Bean skin: 1

Cucumber: 1

Chaotian pepper: right amount

Zanthoxylum bungeanum: right amount

Garlic: right amount

Salt: right amount

Sugar: right amount

Oil: right amount

Sesame oil: right amount

matters needing attention:

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy