Mother's taste-----Mahua Bean Stewed Vermicelli
Overview
This is a dish that my mother often made when I was a child. On days when I couldn’t eat meat often, having Mahua makes it as enjoyable as eating meat. Beans are rich in vitamin B, C and plant protein, which can calm people's minds, regulate the digestive system, and eliminate chest and diaphragm swelling. It can prevent and treat acute gastroenteritis, vomiting and diarrhea. It has the effects of quenching thirst and strengthening the spleen, nourishing the kidneys and stopping diarrhea, replenishing qi and promoting fluid production. When eating stewed beans, buy the meaty ones, short and thick, long and thin, crispy, suitable for cold salad.
Tags
Ingredients
Steps
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Main ingredient picture.
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Boil the vermicelli in boiling water until soft, remove and set aside.
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Chop onion and ginger.
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Wash and cut both ends of the beans into small pieces.
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Heat the oil in a hot pan (usually hot pan with cold oil, just heat the oil a little), add onion and ginger and stir-fry until fragrant.
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Add beans and stir-fry.
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Stir fry until it changes color.
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Stir fry until it changes color.
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Stir fry until it changes color.
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Put two small bowls of water.
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Add vermicelli, salt and light soy sauce, bring to a boil and then turn to low heat.
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When the soup is reduced to half, add the twists and stir briefly to stop the heat.
