Complete works of home-cooked beans and practices
Fried diced pork and pickles with beans
Ingredients: long beans, pickles, diced meat, salt, chicken essence.
Exercise:
1. Wash and cut long beans, pickles, diced meat and long beans into pieces.
2. Heat the oil in the pan, pour the pickles and diced meat, stir-fry and serve.
3. add oil to the pot and stir-fry the long beans. When the color changes, add a small amount of hot water to cover and cook for five minutes, then add diced pickles and a small amount of salted chicken essence to stir fry.
Baked beans with corn kernels and potatoes
Ingredients: beans, potatoes, corn kernels, ginger, aniseed, salad oil, monosodium glutamate, refined salt, soy sauce and onion.
Exercise:
1. Remove gluten from beans, wash them, break them into two pieces, and put them on a plate for later use.
2. Peel the potatoes, wash them, cut them into small pieces and put them on the plate for later use.
3. Put the corn kernels into the plate for later use.
4. Put oil in a hot pot and heat it. Put the potato granules into the pot and fry until golden brown. Save the fire for use.
5, hot pot put oil to heat, saute chives Jiang Mo.
6. Pour in the beans and stir well. Stir the beans until they are broken.
7. Pour in the fried potatoes.
8. Stir well and pour in corn kernels.
9. Stir well, add salt, soy sauce, aniseed and a little water.
10, stew for a while, cook the beans, potatoes and corn kernels, and finally add monosodium glutamate to taste.
1 1, stir-fry evenly, and put it in a bowl.
Fried beans
Ingredients: long bean 1 kg, pepper, pepper, dried pepper, garlic, ginger, onion, meat stuffing, starch, cooking wine, soy sauce, sugar and salt.
Exercise:
1. Wash the beans, remove the silk at both ends and break them into 6-7 cm segments.
2. Pour water into the pot, add a spoonful of salt, bring to a boil, and blanch the beans. After the color turns dark green, take it out and drain it for later use;
3, put a little more oil in the wok, which is twice as much as the usual cooking. Put less beans and slowly fry them into tiger skin, take them out, and then put them in the wok to fry and drain the oil for later use;
4. Add the flour, cooking wine and salt into the meat stuffing, mix well and marinate for 20 minutes.
5. Leave the bottom oil in the pot, slide in the meat stuffing, stir fry and remove it evenly;
6, put oil in the pot, add pepper, pepper slowly burn out the fragrance, add dry red pepper, stir fry slowly, add onion and garlic Jiang Mo, stir fry until fragrant, add minced meat and beans, stir fry, add a spoonful of soy sauce, half a spoonful of soy sauce, half a spoonful of cooking wine and some sugar, stir fry dry juice, add salt.
Doujiao braised noodles
Ingredients: pork belly, beans, noodles, starch, onion, soy sauce and sesame oil.
Exercise:
1. Shred pork, add salad oil and stir, wrap evenly, then add a little starch and stir evenly. 2, the noodles are cooked, and the beans are diagonally shredded.
3. Take out the noodles, take a bath and mix well with sesame oil.
4. Heat the pan, pour the oil, add the chopped green onion and stir fry. Add shredded pork and stir fry.
5. Add shredded beans and stir fry.
6. Pour in soy sauce, add noodles, add appropriate amount of salt, drop sesame oil, stir well, and take out the pot.
Braised eggplant with lobster sauce
Ingredients: long beans, eggplant, salt, soy sauce, garlic, ginger, monosodium glutamate.
Exercise:
1, eggplant washed and cut into strips, and long beans washed and cut into sections.
2, ginger minced, garlic minced.
3. Heat the pan, add a little oil, add Jiang Mo and stir fry garlic.
4. Stir-fry eggplant until soft and discolored, add long beans and stir-fry, add salt, monosodium glutamate and soy sauce and stir-fry until the beans are cooked.
Fried meat with beans
Ingredients: pork belly, beans, red pepper, salt, soy sauce and sugar.
Exercise:
1, wash beans and cut obliquely, cut pork belly into small strips or slices, and cut red pepper into sections.
2. Heat oil in a hot pot, add pork belly and stir fry, and add appropriate amount of sugar to stir fry until it becomes discolored.
3. Add pepper first, then add beans and stir fry, add appropriate amount of soy sauce and stir fry, and finally add appropriate amount of salt and stir fry evenly.
Stewed potatoes with beans
Ingredients: beans, pork belly, potatoes, pepper, star anise, cinnamon, dried Chili, onion and ginger.
Exercise:
1, potatoes are peeled and cut into pieces, beans are removed from head and tail, old tendons are removed, hands are broken into sections, and pork belly is cut into small pieces;
2. Put pepper, star anise and cinnamon into a tea bag, cut dried pepper, garlic and onion;
3. Add a little oil to the pot, heat it, and add potato pieces;
4. Fry on low heat until the potato pieces are slightly yellow and transparent, and remove them for use;
5, another pot, add a little oil, add garlic slices and dried Chili slices after the oil is hot;
6. After a small fire smells, add pork belly;
7. Stir-fry until the pork belly changes color and pour in the green beans;
8. Stir fry 1 min, and pour in the fried potatoes;
9. Add dried peppers and a little salt, and add cooking wine and soy sauce;
10. After stir-frying, add tea bags and shallots, and add clear water until the water level reaches 2/3 of the ingredients. After the fire boils, turn to low heat, cover the pot and stew for 20 minutes.
Common practices of cumin beans
1. Prepare about 10g cumin.
2. Cook the prepared beans in boiling water.
3. Drop two drops of cooking oil.
4. After the beans are completely cooked, take them out and put them in cold water.
5. After the oil pan is heated, add cumin granules and stir-fry until it changes color and taste.
6. Add the cooked beans and stir fry.
7. Add the right amount of salt and eat immediately.
Introduction to cumin knowledge
Cumin is Uygur language, which means rest fennel. Native to Central Asia and Iran, introduced and cultivated in Xinjiang, China. Cumin has a unique taste and flavor, rich in oil and fragrant. It is used to cook beef and mutton after grinding or grinding. It is an essential first-class seasoning for burning and roasting food, and it is also one of the main raw materials for preparing curry powder.
High-quality cumin is mostly yellow-green, with strong spicy taste, no mildew and no impurities. "Cumin" is a transliteration of Uygur language. There are two varieties of cumin produced in India, the black one is called "Kara"; White is called (Safed), and the former smells better.
Cumin nutritional analysis
Seeds contain volatile oil and fatty acids. The main components of fatty acids are cuminic acid, limonene acid and linoleic acid.
Cooking purposes: Cumin seed powder has the function of removing fishy smell and enhancing fragrance. It is mainly used to relieve the smell of mutton and make "curry powder" and "Chili powder" ingredients. Its stems and leaves are used by Europeans to make kimchi.
1, processing beef and mutton with cumin can dispel fishy smell and relieve boredom, make the meat more delicious and fragrant, and stimulate appetite;
2. Cumin has the effects of refreshing the brain, dredging the pulse, reducing fire and calming the liver, dispersing cold and dampness, regulating qi and appetizing, expelling wind and relieving pain, and has curative effect on dyspepsia, stomach cold pain and frequent defecation caused by kidney deficiency;
3. The dishes seasoned with cumin can also be preserved and sterilized.
Everyone should know the method of cumin beans, and you should eat them often. Everyone should know such a method of beans. After all, it will taste good, and we all have to work hard to make it. This way of eating beans will never let you down.