Production ingredients: long beans, lard, cooking oil, garlic, millet spicy, salt, sugar, pepper, soy sauce and mature vinegar.

Methods and steps

1. Prepare a handful of long beans, soak them in clear water for 5 minutes, and then wash them again. Then, after the beans are finished, remove the head and tail of the beans. This season's beans are particularly tender, without any bean gluten. After directly removing the head and tail, it can be cooked.

If the beans are grown at home, you don't need to soak them, because these beans have no pesticide residue. You'd better soak the beans bought in the market. )

2. Next, prepare some ingredients. A few cloves of garlic are cleaned and diced for use, and then some millet peppers are prepared and cut into rings for use. Then, boil water in the pot and add more water to the pot. After boiling water on high fire, pour in proper amount of cooking oil, add beans into boiling water and cook for two minutes.

When boiled with clear water, adding cooking oil can lock the chlorophyll in the beans, so that the beans will not turn black when fried. After the beans are boiled and cut, they can be taken out by controlling the water. Don't overcook the beans, so the fried beans won't be crisp.

Boiled beans need to be soaked in cold water, which will make them more crisp and tender. Then, hot oil is added to the pot, and a proper amount of lard is added to the pot. After the lard is heated and melted, the beans with controlled moisture are added to the pot, and the beans are stir-fried until the surface is wrinkled.

Then put the prepared garlic and millet chili into the pot, stir-fry to give a fragrance, and finally add a proper amount of salt, sugar, pepper, soy sauce and vinegar to the pot to flavor the beans, then stir-fry them with high fire for half a minute, and then take them out of the pot and put them on a plate when they are fully ripe, so that the fresh, sweet and crisp fried beans are ready.

skill

1. Cook the beans before frying them, and let them cook completely until they are cut off. Because raw beans are poisonous, they must be cooked well.

When the beans are cooked, the cooking oil must be added, so that the beans will not be oxidized and blackened after being fried.

3. When frying beans, you don't need to prepare too much seasoning, just prepare some millet and garlic.