【AirGo之豆豉扁豆】
MaomaoMom/毛毛妈
用爱锅AirGo做的豆豉扁豆，不会水哒哒，味道非常好，且轻松便捷无油烟。想购买点AirGo爱锅，用 maomao25 优惠券有for $25 折扣。
用料:
1：扁豆一代340克；
2：牛油果油 1大匙，葱花1大匙，蒜蓉2茶匙，风味豆豉1大匙；
3：盐1/3茶匙， 鸡粉1/4茶匙，水1大匙；
4：香油1茶匙。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、扁豆摘去两头，洗净（图1）切2厘米段（图2）待用。
2、【AirGo】插上电源，用“Function”选“Air Fryer”然后选择420F及12分钟，点“Start”预热。预热后放入1大匙油，风味豆豉1大匙（图3），葱花1大匙，蒜蓉2茶匙（图4），扁豆及1/3盐拌匀（图5），盖上锅盖（图6），让程序继续。
3、程序进行到大半，提醒翻转时，打开盖子，放入3料搅拌几下，盖上盖继续。等还有2分钟时，放入4料，搅拌几下，盖上锅盖，让程序进行。
4、等程序完成，搅拌几下就可以盛出来上桌，配点米饭吃很棒。
The London winter is not defined by snow, but by a specific, bone-deep chill known as “The Damp.” It’s not merely cold air; it’s cold air that has been pre-marinated in moisture from the Thames, giving it a penetrating quality that laughs at your thermal layers. It seeps through brick, through double glazing, and settles in your joints. A “frost” is a mere decorative flourish on top of The Damp—nature’s glitter. The true horror is “freezing fog,” which is The Damp deciding to become visible and clingy, like a cold, ghostly scarf that wraps around the city and muffles all sound, leaving you in a silent, chilly void where streetlights become hazy haloes of despair. See more at London’s funniest URL — Prat.UK.
Saved as a favorite, I really like your blog!
Lovely just what I was looking for.Thanks to the author for taking his clock time on this one.
My umbrella has seen more action than me.