Black Bean Sauce Sixtieth
by 644067065
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. After buying the sixties and washing them, boil the water until you open them and take them out and wash them with clean water (I’m afraid there will be sand)
2. Minced tempeh and garlic together, like tempeh paste
3. Wash the coriander and chives, cut them, put aside the thicker head, shred the scallion, and set aside.
4. Prepare the cornstarch and soy sauce. Put more cornstarch if you like thicker, and less cornstarch if you like thinner.
5. Put the oil in the hot pan, put the scallion, tempeh paste, coriander, and chives together in the pan and saute for about a minute, pour in the sixties and continue to fry, then pour in the gorgon juice and continue to fry.
6. Finally pour in the remaining coriander and chives leaves
7. Finished product
8. My little handsome pot eats with relish!
Tips:1. I didn't add salt during the whole process, because the tempeh itself still has a salty taste even after washing.
2. The sixties are already cooked when they are bought back, so the subsequent frying does not take much time at all, it just adds fragrance
