How to make buckwheat jelly, which is more tender than konjac tofu, and eats more without growing meat? Buckwheat bean jelly looks black, which is not so beautiful compared with potato bean jelly, but it does not damage its taste. The nutrition of buckwheat noodles is very rich and colorful, which can not only reduce blood pressure and fat, but also has low calories, so it is also suitable for people with three highs and slimming. This kind of food is suitable for both hot and cold, and fried is the most delicious. Tender than konjac tofu, often can't eat meat!

I think everyone has eaten buckwheat jelly. In summer, the taste is silky, refreshing and delicious, and every household will make it. In autumn, buckwheat bean jelly will be fried and cut into small pieces for stew. It's warm. I'm warm all over, and my family likes it very much. Eating cold is more fragrant than mixing cold dishes in summer. Many people don't know. You can eat three bowls if you know. Fried buckwheat bean jelly is more suitable for autumn and winter. When the weather gets cold, the temperature drops. Just fry a plate of buckwheat bean jelly and eat it, and the heat in your stomach will burn down, which is not cold at all.

I now recommend the practice of "stir-frying buckwheat bean jelly" to everyone. Friends who like it can go against the menu, give their families a delicious meal and give them care! Food: buckwheat bean jelly 1 piece, 2 pieces of garlic, a small amount of Chili powder, 2 pieces of garlic, 1 tablespoon of soy sauce 1 piece, 1 teaspoon of soy sauce, and a small amount of chicken essence powder. Exercise:

The first step must be to prepare the ingredients. Buckwheat jelly is available in the supermarket. After the bean jelly is cleaned, cut into pieces of moderate size. Wash garlic and cut into pieces. Chop the fish sauce. Add a proper amount of cold water to the pot to boil, pour in the cut bean jelly, add a little salt, and soak in water for about 1 minute.

Step 2, pour a little oil into the pot, add garlic paste and stir-fry until fragrant, and add Chili powder and stir-fry until fragrant. Pour in the chopped buckwheat bean jelly and stir well. Add a little salt, 1 tablespoon soy sauce, a teaspoon soy sauce and a little chicken essence powder, and stir-fry until the bean jelly becomes loose. Finally, add the minced garlic and stir-fry the garlic.

This delicious food is both a dish and a meal. It's warm, full and comfortable to swallow in a bowl. MoMo Wu cooked all the way, and everyone knew Xiao Mian's aunt. Hello, friends! I am aunt's face. Inadvertently cooking technology has been waiting for everyone on the cooking road for five years! Get along with the Japanese, share the common sense of food life and feel the happiness of food life together!