Fermented Bean Curd Mixed with Beans

Name: Fermented Bean Curd Mixed with Beans
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 piece Carob; 1 short section Red chili; 3 pieces Fermented bean curd; 1 tsp Sugar; 1 tsp White sesame

by Purple rhyme

4.7 (1)

Favorite

2

Difficulty

Easy

Time

10m

Serving

1

Beans are a rich vegetable in summer. Eating more beans in summer can cool off the heat and clear the mouth.
Beans can appetite and invigorate the spleen, nourish the kidney and nourish the stomach, clear away heat and detoxify, and have many effects on gynecological diseases. However, if you want to have these effects, it is best to eat some of its decoction or porridge.

Ingredients

1 piece Carob
1 short section Red Chili
3 pieces Fermented Bean Curd
1 tsp Sugar

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1 tsp White Sesame

Fermented Bean Curd Mixed with Beans

1. Prepare the required materials

2. Remove the head and tail of the beans, wash and cut into small pieces

3. The fermented bean curd is pressed into a puree with sugar, and the red pepper is cut into small cubes

4. Add water to a boil in the pot, pour the beans and cook

5. Scoop the boiled beans in cold water, then drain the water and put on a plate

6. Re-start the pan, add cooking oil to heat, add white sesame seeds and fry until fragrant

7. Then pour the oil and sesame seeds into the fermented bean curd seasoning bowl, and then make the fermented bean curd juice

8. Put the red pepper in the remaining oil, add the oil, pick up and put on the beans, and then drizzle with fermented bean curd juice. (You can also mix well

Tips:
The snap beans must be blanched. The half-cooked snap beans have a beany flavor and can be poisoned if eaten.
You don't need to put the red pepper, the fermented bean curd juice can be poured and mixed well, or it can be dipped and eaten according to personal preference.