1, fried long beans with sesame seeds
First, remove the head and tail of the long bean, clean and cut into pieces, blanch in boiling water for about 5 minutes, then take it out, drain the water for later use, heat the pot, stir-fry the white sesame seeds with low fire, then take it out for later use, then heat the pot, heat it with 1 tablespoon salad oil, then add the long bean pieces and all seasonings, stir-fry evenly until it tastes good, and stir-fry the fried ones.
2, casserole long beans
Soak the long beans in salt water for 15-20 minutes to release excess water. Then mash the garlic and cut the meat into minced meat for use. The next step is to blanch the beans. Boil hot water, add a little salt, a few drops of vinegar and a few drops of oil, then add long beans, take them out for about 20 seconds, and then quickly pass cold water to make the beans.
Put lard and garlic in a hot pot, stir-fry with slow fire, add minced meat, a little pickled pepper and a little salt, stir-fry with beans, then stir-fry with high fire, add a few times of wine, stir-fry until the beans are cooked, and then collect juice with high fire. In addition, vinegar or sugar can be put according to personal taste.
How to choose long beans
1, look at the color, the tender long beans are emerald green and full of water, and the whiter the long beans, the older they get.
2, look at the thickness, long beans are from thin to thick, so generally speaking, the finer the tender, the older the thicker.
3. Look at the size of the beans. The bigger the beans, the older they get. The smaller the beans are, the more tender they are.
4, look at the soft and hard, you can pinch it by hand. If the whole cowpea is hard, it means that the long beans are tender. If long beans are soft, it means elders. Even if the tender bean has not been touched, it will soften. At this time, the taste is much worse.