After the beginning of autumn, several heavy rains in the past few days brought us an extremely comfortable cool breeze morning and evening, and finally had the feeling of an autumn breeze! But at noon, we still felt very hot! This is because we are still in the middle of the three-volt day, the 23rd is only in the summer, the old people say: after the summer, there is at least half a month of hot weather, this is the “autumn tiger” weather, everyone should not be underestimated! It is recommended that everyone prevent the cold in the morning and evening, and prevent the heat at noon. As the saying goes: “Eating beans in autumn is better than eating meat”. In autumn, it is better not to eat meat, but also to eat more bean delicacies, reasonable “sticking autumn fat”. Today, I will share with you the delicious method of long beans, boiled and steamed, and the whole family likes it, let’s see how I make it.
Long beans, also called cowpeas, beans, is a common vegetable in our daily life, rich in protein, dietary fiber, a variety of vitamins, minerals, full of treasure! It is especially rich in potassium, which can maintain the normal function of nerves and muscles and replenish physical energy! Eating more long beans in autumn is stronger than eating meat, and is the best ingredient for “sticking autumn fat”. There are many ways to eat beans, today I will introduce you to the new way to eat beans, many people have not made it, what is the delicacy? Let’s learn from me together.
【Ingredients】: Beans, carrots, flour, garlic, millet spicy, spring onions
【Specific production steps】:1: Soak the beans in salt water for 5 minutes, wash and remove the head and tail. Bring water to a boil in a pot, put in the washed long beans, add half a spoon of salt, half a spoonful of alkali noodles, stir well, add salt to make the color of the beans more vivid, and also kill bacteria and insect eggs on the surface of the beans. Adding alkali noodles can make the beans more soft and rotten, and the color of the beans will be more emerald green.
2: When the water in the pot is boiling again, the beans change color, we fish it out, put it in cool water to cool down, prevent the color of the beans from turning yellow, and then fish it out to control the moisture, straighten the beans, cut them into pieces, and put them in a larger basin for later.
3: The beans are cut, we also cut the washed carrots into cubes and put them together with the beans, add an appropriate amount of five-spice powder, a little salt into the taste, a little alkaline noodles to increase the flavor, promote the soft rot of the beans, add half a spoonful of chicken essence, an appropriate amount of small sesame oil to lock in the moisture of the long beans, stir well, let the beans fully taste, and then marinate for 5 minutes, let the beans out a little water, so that it is easier to stick to the flour.
After 4:5 minutes, we add a small amount of flour to the beans many times, stirring while adding, do not add water again, until the beans and flour can be fully integrated, and there is no need to add flour when it can be caught into a ball. Then pick up a small piece of dough and form a dough the size of a ping-pong ball, press a nest with your thumb in the middle, so that a beautiful bean nest is ready.
5: Put a non-stick cage pad on the cage drawer, put it into the prepared nest head green in turn, arrange a satisfactory formation neatly, boil and steam for 13 minutes over high heat, simmer for 2 minutes, and the delicious bean nest is cooked.
6: In the free time of steaming nest head, we cut the millet spicy into rings, cut the spring onion into circles, and finely chopped the garlic into a clean glass bowl, pour a spoonful of sesame seeds, put in a few green peppercorns, pour in the hot oil of green smoke, fully stimulate the aroma of the head of the sauce, season oyster sauce, salt, small milled sesame oil, chicken powder, steamed fish soy sauce, stir well, and the delicious dipping sauce is ready.
7: When the time is time to steam the nest and nest, we lift the lid of the pot, and the strong aroma of beans comes to the nose, which is simply too fragrant! Can’t help but drool. Clip it out with a clamp, put it on an eye-catching plate, pour the adjusted dipping sauce into the middle of the nest head, one bite at a time, spicy and refreshing, the more addictive it is! It’s delicious! Cute little appearance, the whole family rushes to eat on the table, which is more enjoyable than eating big fish and meat! After the beginning of autumn, I would rather not eat meat than eat more of this dish, full of treasures, boiled and steamed, too fragrant!
