simple method of stir-frying beans Ingredients: beans: 5g. Ingredients: pepper 2g, dried chili 2g, shredded ginger with a little seasoning: salt method: the beans are broken into about one inch long, and the dried chili is cut into sections. Open a large wok and pour in vegetable oil. When the oil temperature rises, stir-fry the beans and shredded ginger. Add pepper to change color. Stir-fry dried peppers (stopping will fry the beans into black, which is unsightly). When they are nearly ripe, add salt (according to your own taste) and stir-fry evenly. Take a pan and serve. Refer to the first practice: 5g of green beans, 3g of ground meat, 25g of dried shrimps, 2g of pickled mustard tuber, 5g of chopped green onion, 5g of soy sauce and 5g of Jiang Mo, 7g of sugar, 1g of refined salt and sesame oil.

Production process 1. Remove the three knives and tendons on both sides of the green beans, wash and drain them for later use, and soak the shrimps and chop them twice; 2, put the oil in the pot, heat it, add the green beans and fry it, then take it out and drain the oil; 3. After the oil is heated, add the onion, Jiang Mo, minced meat, dried shrimps and pickled mustard tuber and stir-fry. Finally, add the fried dried green beans to stir-fry for fragrance, and pour in soy sauce, sugar, salt, water, sesame oil, monosodium glutamate and vinegar, and continue to stir-fry until the juice is dry. Reference practice 2 ingredients: half a catty of beans, a proper amount of peppers, two garlic seedlings and a little salt. Production: cut the beans into two centimeters, and cut the garlic seedlings into slightly longer sections for later use.

burn the oil to 8% heat, fry the beans, and feel that the surface has been fried to crisp, and it is like a leaky basin to drain the oil. Add a small amount of leaked oil into the pot, heat it to 4% to 5%, add pepper to fry, add garlic seedlings after fragrance, and then add beans to stir fry.

when the beans are cooked, add salt and stir well, and then serve. Reference Practice 3 Materials: 5 grams of green beans, 2 grams of minced pork (marinated with soy sauce and water starch), 1 grams of minced garlic, some seasonings of dried peppers: 25 grams of oil (5 grams of actual consumption), 3 teaspoons of cooking wine, and 1 teaspoon of soy sauce, salt and chicken essence. Practice: 1. Cut off two ends of green beans, wash and control drying; 2. Put the oil in the pan until it is 8% hot, put in the green beans, fry for 3 minutes until the surface of the beans is wrinkled and shrunk, remove and drain the oil. 3. Leave the bottom oil in the pan, and stir-fry the minced garlic and minced meat. Pay attention to putting the minced garlic and minced meat into the oil first, and then stir-fry the minced meat with a spatula. If you start the fire first, the meat will be closely United into pieces when you put it in the pan, and stir-fry until the surface of the minced meat is crisp. 4. Put the oil in the pan, pour the fried beans after the oil is hot, stir-fry them with low fire, then pour the minced meat and minced garlic into the pan, sprinkle with dried peppers (the dried peppers can be stir-fried with oil alone in advance, so the fire is not too big), add salt and chicken essence, and pour some soy sauce before taking out the pan, so as to get out of the pan ~ Refer to Practice 4: Fresh and tender beans.

2. Make an oil pan. When the oil reaches 7% heat, keep the oil pan under the beans and fry it on medium heat. When it is dry and blistered, turn up the heat and fry it on high heat for another 15 seconds to force out the excess oil and take it out. 3, another pot, add the base oil, then pour the pepper and dried pepper into the pot, stir-fry the hemp flavor, add the onion and stir-fry, add the beans and stir-fry for one minute, add the right amount of salt and monosodium glutamate, and put them out of the pot.

How to make Sichuan food (stir-fried beans)

Stir-fried beans are stir-fried green beans, which are commonly called in restaurants.

beans are called in the northeast, but they are usually made of beans called green beans in the south. I like this dish very much, too. There are many ways to eat beans. I have a novel way to eat them: the improved version of dried beans.

There are some differences between this improved version and the fried beans in Sichuan cuisine. The practice is as follows: 1. Wash the beans, put a proper amount of oil in the pot, neither too much nor too little, increase or decrease according to the amount of beans, and then fry the beans in the oil until the beans turn green to light green. At this time, remove the beans from the oil and pour out some of the remaining oil in the pot.

2. Burn the remaining oil to red, and pour the ingredients such as pepper, garlic and ginger into the oil and fry until the color of pepper becomes darker. 3. After the ingredients are fried, directly pour the beans into the pot. At this time, add salt, stir, and mix the beans and ingredients evenly. It takes about 5 minutes to put the beans in the pot.

So an improved version of dried stir-fried beans is made. The difference between this process and Sichuan cuisine is that you don't put pepper, but put some favorite ingredients in it to make your favorite taste.

How to stir-fry beans, please. Thank you.

Method of stir-frying beans 1. Ingredients: long beans 5g 2. Ingredients: 2g of dried peppers and peppers (you can add more copper coins with spicy taste). Ginger 5g 3 seasoning: salt and chicken essence 4. Practice: wash long beans and control drying, and break them into small pieces about one inch long.

turn on the big fire, pour oil into the wok, and when the oil temperature is 6% hot, pour in the beans and shredded ginger and stir fry. When the color changes, add pepper and dried pepper and stir fry constantly. Never stop at this time, otherwise the ingredients will turn black! When it is almost ripe, add salt and chicken essence, stir fry, and evenly take out the pot and serve. 5 Tips: ① Be sure to fry the beans. When you feel that they are almost cooked, taste them first, and then put the ingredients after confirming the heat. If the beans are not cooked, it will cause poisoning! (2) Wait until the beans are almost ripe before putting the ingredients, otherwise frying the beans after putting them early will lead to blackening of the ingredients.

what's the best way to stir-fry beans? I'm a novice, so I'd better have a detailed process

1. Remove the tendons from the beans: beans, minced meat and pepper.

dry stir-frying of beans, white mushrooms, oil left in the pot, ginger cut into powder; 2. Put the wok on the fire, add the oil (slightly more than usual), and add the beans to stir fry. When the water in the beans comes out, it becomes wrinkled: beans, olives and peas are used.

stir-fried beans with olives, soy sauce and chopped green onion. Stir-fry the meat stuffing.

3； Onion, add cooking wine, add chicken essence, add olive vegetables and fried peas+white mushrooms, continue to stir fry, Jiang Mo, sugar and salt. Put the beans in the pot, stir-fry them evenly, then take them out of the pot and put them on a plate. Wash them and drain the water. Because the olive vegetables have a salty taste, put less salt and add pepper and pepper to stir-fry them slightly. 2。

seasoning: salt, soy sauce, cooking wine, onion, ginger, sugar, dried red pepper, with dark spots on it. Fill out.

Practice: 1. Boil the beans for 5 minutes in advance, and then stir-fry them for 8 minutes.

how to stir-fry beans? What precautions are needed?

method 1: 3g of beans, 15g of beef stuffing, 4g of salt, 5g of soy sauce, 3g of cooking wine, 2g of monosodium glutamate, 5g of bean paste, 5g of onion, 3g of ginger, 7g of oil and 1g of sugar.

1. Remove the tendons from the beans, wash them and drain them; Chop onion and ginger into powder; Chop the bean paste with a knife. 2. Put the wok on the fire, add oil, and when the oil surface is slightly smoky, stir-fry the meat stuffing, add bean paste, stir-fry until the water in the meat stuffing is basically clean, and then add cooking wine, soy sauce, chopped green onion, Jiang Mo, sugar and salt.

put the beans in the pan and stir them constantly. When the water in the beans is basically clean and the color is light green, add monosodium glutamate, stir them evenly, and then take them out of the pan and put them on the plate. The taste is salty and spicy, the color is light green and the taste is crisp and tender.

method 2: green beans (one catty), pork (three liang), dried peppers, sprouts, ginger, wine, salt, sugar and soy sauce. Practice: 1. Wash and chop the pork. Second, the green beans are torn to the tendons, washed and dried.

fry in the oil pan for a while, then remove the oil. 3. Heat a pan, add two tablespoons of oil, saute dried Chili and ginger, add pork and sprouts and stir-fry for a while, add green beans, praise wine, add salt and sugar, change the heat to medium heat until the juice is dry, sprinkle a little soy sauce and stir well.

the following links are illustrated and detailed: lifest/content/26-11/26/content _ 36694.

The method of dry stir-frying beans

It is also delicious. Ingredients: green beans, oil, salt, sugar, garlic, hot pepper, pepper and bean paste 1.

wash the green beans, select them and cut them into three sections. Brush the pan clean, heat it, put the green beans under it and fry it. Keep turning it, and don't let it burn.

fry for a few minutes (without looking at the watch) until the green beans shrink and become soft and ripe, and put them away for use (it is said that eating the immature green beans will kill people). Heat a little oil, add dried pepper, pepper and garlic slices and stir-fry until fragrant.

Add the stir-fried green beans, salt, sugar, monosodium glutamate, and two spoonfuls of bean paste, stir-fry for 3 or 4 minutes, and you can start the pot. _ _ Ingredients: beans: 5g ingredients: 2g pepper, 2g dried pepper, shredded ginger, a little seasoning: salt method: beans are broken into about one inch long, and dried pepper is cut into sections. Add pepper to change color. Stir-fry the dried pepper constantly (stopping will stir-fry the beans to black, which is unsightly). When it is almost ripe, add salt (according to your own taste) and stir-fry evenly. Take the pan and serve ..................................................................................................... I felt good. I tried it once when I went home. Alas, I didn't get to the point. When the beans were cooked, the peppers and peppers were burnt, which was not good-looking or delicious. Hehe. What's that smell? Do it yourself! .

how is a cold dish called stir-fried beans cooked? It is delicious! ! ! ! ! ! ! -Baidu

Authentic baked beans don't put shrimp at all, and the practice upstairs is basically not authentic.

My mother is from Sichuan, and her specialty is stir-fried beans. It can be said that I grew up eating Sichuan food, hehe! It is impossible to eat dried stir-fried beans with shrimp in any restaurant in Sichuan.

below, I will provide a copy of the authentic Sichuan dish "stir-fried beans" to the landlord. The method is very simple, and I believe you can learn it at a glance. The practice of dry stir-frying beans 1 Ingredients: long beans 5g 2 Ingredients: 2g of dried peppers and peppers (friends who love spicy tastes can add more) Ginger 5g 3 Seasoning: salt and chicken essence a little 4 Practice: After washing and drying the long beans, break them into small pieces about one inch long, and cut the dried peppers into corresponding small pieces.

turn on the big fire, pour oil into the wok, and when the oil temperature is 6% hot, pour in the beans and shredded ginger and stir fry. When the color changes, add pepper and dried pepper and stir fry constantly. Never stop at this time, otherwise the ingredients will turn black! When it is almost ripe, add salt and chicken essence, stir fry, and evenly take out the pot and serve. 5 Tips: ① Be sure to fry the beans. When you feel that they are almost cooked, taste them first, and then put the ingredients after confirming the heat. If the beans are not cooked, it will cause poisoning! (2) Wait until the beans are almost ripe before putting the ingredients, otherwise frying the beans after putting them early will lead to blackening of the ingredients.