Here is a brief introduction to how most people make olive green beans:

First fry the minced meat and oil residue in advance. Then pour oil into the pot, then stir-fry the onions, ginger, garlic, and red peppers. Finally, add the diced beans, minced meat, and oil residue (if there is no oil residue, there will be more minced meat), stir-fry, and then add Mix the olives and vegetables well, then stir-fry over low heat until the beans almost feel a little wrinkled.

To ensure that the olive greens in the green beans and green beans are not too oily after frying, here is a simple method.

In the first step, the beans need to be blanched first, then flavored, then deep-fried, and then drained.

The second step is to add the minced meat in advance and then fry it again. After frying, pour it into a colander to control the oil

The third step is to fry the beans in a hot pan without adding a little oil, then add the olives and then the fried meat. Crushed, onion, ginger and garlic flavor, and finally out of the pan, it looks less oily.

But in fact, for the dish of olive green beans and green beans, it is better to have a little oil more often. Otherwise, if there is a lack of oil, the effect of the whole dish will not be very good. , especially if you are cooking in a restaurant, this stir-frying method does not taste good, and the minced meat and olive green beans are relatively dry. Of course, if you are making your own dishes and you don’t like them to be too greasy, you can also add less oil. It is best not to add any oil and use the oil brought out by the meat itself to stir-fry. In this way, the fried olives and green beans will be fragrant and oily. It won’t be too much, and the overall taste will be much better.

There are actually many ways to control oil when making a single dish, not only simply controlling the amount, but also including the quality, content, moisture ratio of the oil, and the oiliness of the dish itself. Because some dishes themselves contain some oil components, they will secrete oil once heated. The same is true for the dish of olive green beans and green beans. It also has a certain oil-producing property. To properly control the oil content, not only the actual The amount of food, the amount of oil, and the appropriate amount of water added will all affect the actual outcome of the food.

Of course, it is not too difficult to make this dish well. More often, you need to combine some skills and experience, practice more and fry more, so that the effect will definitely get better and better. I also hope you can fry a dish that is not too greasy - olive green beans.