Every year in June and July, it is the season when the beans are on the market in large quantities, fresh and cheap. Uneaten carobs can be dried into dried beans and stored. The temperature is high and the sunshine is good, so it will be good in one or two days.
In the village, every family has two points of self-reserved land, and the two points of my family's self-reserved land have become a small vegetable garden, and every season, the vegetables cannot be eaten and picked. Every year, my mother would plant a few rows of beans, cucumbers, tomatoes, and eggplants.
In the past, he and his father pushed the cart to water vegetables every five minutes, but now the uncles in the village have discussed digging a well in the ground, and they are watering every day, and the green vegetables in the small vegetable garden are growing happily.
Every Sunday home there is a harvest, eat endless beans to dry up, leave to eat in winter, stew chicken, stew meat, suck the soup into the taste, chew it more delicious than fresh, and not enough to eat.
Sun-dried beans, directly placed in the sun to dry easy to spoil, the taste is not good, keep in mind 2 points, the aroma is strong and resistant to preservation, put for a year without insects, will not be bad.
【Sun-dried beans】
1. Look at this ridged and tender bean corner, let's simply pick it, cut off both ends, and casually check whether there are insect eyes and fat green insects, this is a kung fu job, you have to look carefully.
2. Pick the clean beans, wash them twice, if you buy the beans, it is best to soak them in salt water for a while to remove pesticide residues. I planted it myself, there is no medicine, just wash the floating soil impurities on it, control the moisture, control the moisture, and place it in the grate.
The first point: sun-dried beans are best steamed out and then dried, steamed beans with less nutrient loss, more tendons and resistant after drying is not easy to produce insects.
In the hometown dried beans, the old people are accustomed to boiling, boiled beans with water nutrients are easy to lose, after drying in the storage process is easy to produce small bugs.
3. After the water is boiled, steam in the basket, turn on the medium heat, steam for 8 to 10 minutes, the purpose is to steam the beans.
The steamed beans will not be watertight, and the color or flexibility will be slightly better than the boiled ones.
4. The auspicious time has arrived, open the lid of the pot to see, emerald green like people, if you can't see if it is steamed, you can try to pinch it with your hands, steaming soft is OK.
5. Take advantage of this big poisonous sun, we end upstairs to dry, the home tied with a rope hanging on the rope to dry better, I do not allow this condition, put on this table is also very fast, dry during the day, put away at night, it is two or three days of kung fu, it is dried.
The second point: put away the dried beans, pack them in a bag, and seal them well.
As long as it is sealed, it will be fine in the new year, I steamed it last year and ate it this year, and it was still very dry when I took it out, no insects, no moisture.
How to make the best dried beans? Today we will share a super relief of the way to eat, first buy a piece of good pork belly, like do not forget to collect, want to eat when you click to see, do it.
【Dried beans with button meat】
Dried beans and meat are definitely a good match, the skin red meat sticky beans are fragrant, not greasy at all, and it is definitely the ceiling of the dry rice world.
1. Soak the dried beans in hot water for half an hour in advance, so that it absorbs water and swells up, which is convenient for frying out the aroma.
2. Prepare a piece of pork belly, put the skin of the meat face down on the hot pot and burn it, and take it out when the pork skin is burned to a brown to remove the fishy smell of the skin.
Then wash in clean water.
3. Prepare a plate, add the shallots and ginger, put the pork belly on top, and steam it together in a boiling steamer for 40 minutes to set the pork belly.
4. Wash the soft beans several times, wash and cut into small pieces. Sauté the beans.
Add a little bottom oil, put in a few dried chili peppers to stir-fry, put the beans in the pot and sauté for 2 minutes, put some salt, fry the water, fry the beans dry, sauté until fragrant.
After 5.40 minutes, the pork belly here has been steamed to seven or eight ripe, and the chopsticks will not overflow with blood and water.
We take the pork belly out, put some small holes in the skin, and release the fat oil inside, so that we don't get tired of eating.
Put 5 grams of honey in the bowl, 5 grams of dark soy sauce to adjust it, there is sugar color directly with sugar color, spread the sauce evenly on the meat pieces,
The skin should be smeared more on the pork belly in advance, so that it is fried to be more ruddy and shiny.
6. Dry the pork belly with water and fry it.
When the oil is 50% hot and the oil surface is slightly smokey, the pork belly skin is dipped downward into the pan and fried, and it is taken out when it is full of small bubbles.
Soak in water for 20 minutes, let the skin absorb water to form tabby spots, after soaking, cut the pork belly into half a centimeter thick slices of meat and put it in the basin.
Add 3 grams of chicken essence, 5 grams of sugar and flavor, a piece of tofu milk, increase the flavor of the sauce, 5 grams of seafood sauce, 10 grams of rib sauce, 5 grams of oyster sauce, grasp well by hand, let the sauce evenly wrap on the meat slices.
Put the slices of meat evenly into the buckle bowl, and then put the fried beans in the bowl and mix them, and also put them into the button bowl.
7. After the water in the steamer is boiled, put in the prepared pork belly, cover it with a bowl or plate, cover the pot and steam for 30 minutes.
When the auspicious time comes, take out the steamed pork belly, control the excess sauce, put the pork belly upside down on the plate, pour the juice that has just been poured, and the ruddy and soft dried bean carob button meat can be eaten on the table.
Don't look at this step, it is very simple to practice.
The button meat has been steamed and fried to force out the excess grease, and it is really delicious to steam it out. The fat meat is refreshing, the lean meat is not chai, the meat aroma overflows in the mouth, the little ones can be enjoyed by at least 80-year-old toothless grandmothers, and it is no exaggeration to say that every bite is a top enjoyment...
(First Gastronomy Editor: 006)