Carrot and Bean Tendons

Name: Carrot and Bean Tendons
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Doujin; Some carrot; Some garlic; Some salt; Some Sugar; Some Vinegar; Some Soy sauce; Some Cooking oil

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

This bean jelly is not the same thing as what we usually call bean jelly, because our local call it that way, so I still call it this way. There are also bean shreds or soy protein or artificial meat. In fact, the name is not very important. It is important to talk about how it is made. Soybean oil is cold-pressed from soybeans, and the bean dregs become bean cakes, which cannot be thrown away. Another group of machines crush the bean cakes and squeeze them into this kind of bean tendon. In terms of raw materials, it is actually soybeans. In terms of shape, it resembles bean tendons. It is top-grade in taste and resembles meat. In our local area, after soybeans are harvested, every household keeps this thing for making soup or stir-fry. It's all great when it's cooked and mixed. When my mother used to farm the land, the store used to process this food on behalf of the shop, and we often used various methods to eat this side dish. I said this is a home-style side dish, and we should eat it often.
I used sweet and sour sauce to make this dish today. This is the first time I have done this. The taste is okay. It used to be salty and umami or five-scented. It's nice to change it.
Ingredients: soybean tendon and carrot Ingredients: garlic Seasoning: salt, sweet and sour soy sauce, cooking oil practice:"

Ingredients

Some Doujin
Some Carrot
Some Garlic
Some Salt
Some Sugar
Some Vinegar
Some Soy Sauce
Some Cooking Oil

Carrot and Bean Tendons

1. The bean tendon used here is like this.

2. Soak in warm water.

3. Prepare carrots.

4. Prepare garlic.

5. With Goudalai's pat and music, cutting garlic is very easy.

6. Shred the carrots, shred the bean tendons, and smash the garlic.

7. Prepare a bowl of seasoning juice and mix the sweet and sour salt light soy sauce you need.

8. Start the pan, pour the oil and fry the chopped garlic, add the carrot shreds and bean tendon and stir fry.

9. After it's fried, pour it into a bowl and mix it evenly out of the pan.

Tips:
1. Use a large iron pan for this dish, and it will be better to fry it quickly over high heat. There are always subtle differences in pots and pans. My pot has a better water-locking effect, but the quick frying effect is not particularly good.
2. If there are green garlic sprouts when they are out of the pot, it would be better to throw in some pieces.