Materials

Beans, salt, oil, pepper, sugar, minced garlic, vinegar, chicken essence, sesame oil

Method

1. Beans Choose slender and tender beans. The smaller the seeds, the more tender the beans. How to clean beans: remove the tendons at both ends, and then break them into half as long as your middle finger

2. The trick to blanch vegetables in boiling water is to put a drop of oil in the water and a small spoonful of salt. It can make the beans more green and particularly bright. After the water boils, blanch the beans for two to three minutes to remove the beany smell (if fried, you can add a little sugar or cooking wine to remove the beany smell). It's easy to have too much water and strong fire. Don't simmer it in the pot after it's cooked. The color will turn yellow if it's simmered for a long time. Then take out the blanched beans, drain them and quickly put them into the cold water prepared in advance. (Ice water is better. In Western food, blanched vegetables must be immersed in ice water, which can make the beans crisper and greener)

3. Place the beans on a plate, flatten the garlic, peel it and chop it into minced garlic< /p>

4. Heat a little oil in a pan, add a few Sichuan peppercorns to make Sichuan peppercorn oil. Remove the peppercorns and pour the oil into the beans. Add salt, sugar, minced garlic, vinegar, chicken essence, and sesame oil, mix well, and a crisp and refreshing little cold dish is ready. If you have cooked sesame seeds at home, you can also sprinkle some on them