Gold and Silver Jade Broad Bean Crisp

Name: Gold and Silver Jade Broad Bean Crisp
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Broad Beans; 25g pickle; 1 piece Salted egg; 5g Sugar; Some sesame oil

by Coconut Dream on the Sea

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

As soon as Lixia is over, the broad beans grow old, and the broad beans with scallion oil can no longer be eaten. But the way of eating broad beans is not only that. There are many ways to eat Douban in Shanghai: Youyu Douban, Douban Bacon Rice, Pickled Douban Crisp. Today we are introducing an innovative way of eating based on pickled bean curd cake, which overturns the previous cooking method and taste. Sometimes adding ordinary ingredients to the original recipes and changing the way of arranging the dishes will arouse your appetite and increase the freshness of the food. "

Ingredients

150g Broad Beans
25g Pickle
1 piece Salted Egg
5g Sugar
Some Sesame Oil

Gold and Silver Jade Broad Bean Crisp

1. Boil the watercress in the pot for about 5 minutes until it is cooked and scoop it up, then use a tool to crush the watercress; separate the salted egg whites from the egg yolks and chop them separately; the pickles are set aside.

Gold and Silver Jade Broad Bean Crisp recipe

2. Put peanut oil and 5 grams of sugar in the pot, and stir-fry the pickles and saltiness in the pot over low heat.

3. Then add the crushed watercress and stir-fry to make watercress puree, put a little sesame oil in the pan and serve.

4. The cover photo of this dish is a tree-shaped watercress cake made by hand with a biscuit mold, which is beautiful and appealing, and it is suitable for drinking and eating. The pickled bean curd with salted egg is rich in color and unique in taste, so it is called "gold and silver jade bean curd."

Tips:
1. Add a little salt when blanching fresh watercress, do not cover the pot, in order to prevent the watercress from discoloration and affect the appearance;
2. There is enough salt in pickles and salted eggs. You don't need to add salt when you stir-fry the watercress. Putting 5 grams of sugar is to neutralize the saltiness.