material
Ingredients: 300g broad bean, 50g leek150g,
Seasoning: 5 grams of ginger, 4 grams of onion, 4 grams of white garlic, 3 grams of sugar, 3 grams of salt, 5 grams of cooking wine, 5 grams of sesame oil, monosodium glutamate 1 gram, and 40 grams of vegetable oil.
working methods
1. Peel fresh broad beans and make watercress;
2. Wash and chop ginger, onion and garlic;
3. Wash and drain the leek, and cut it into sections for later use;
4. Heat the wok over medium heat, pour in vegetable oil, add ginger, onion and minced garlic, and stir-fry until fragrant;
5. Put the broad beans into the pot and add a little water to fry until cooked and soft;
6. Finally, add leeks and seasonings and stir fry for a while.
Method 2: Stir-fry dried beancurd with spicy douban.
material
Dry black beans 1 slice, shredded pork 100g, 2 onions, minced garlic 1 spoon, chopped green onion 1 spoon, spicy bean paste 1 spoon, soy sauce 1 spoon, wine/kloc.
working methods
1. Marinate shredded pork with seasoning 10 minutes or so.
2. Cut the dried bean curd into half silk for later use.
3. Put the shredded pork into the oil pan and drain the water.
4. Add chopped green onion, minced garlic and spicy douban in another oil pan, stir-fry until fragrant.
5. First, add dried bean curd and shredded pork, add a little water and fry until the juice is collected.
6. Add the onion and stir fry, then serve.
Exercise 3,
material
Beef-300g
Sweet pepper-moderate amount (it is best to put all three colors of sweet pepper, so that the color looks better)
Onion segments-moderate amount
Oil-1 tbsp
Garlic-1 petals
Bean paste-moderate amount
Water-a little.
working methods
1. Slice beef and blanch in hot water for later use.
2. Cut the sweet pepper into strips for later use.
3. Heat a red pot, add 1 tbsp oil to saute garlic, add beef and tri-color bell pepper and stir fry.
4. Add a little water and bean paste and simmer for about 3 minutes.
5. Add onion and serve.
Practice 4,
material
Ingredients: 300g cowpea, 30g bean paste.
Seasoning: oil 10g.
working methods
1. Prepare ingredients. Pick off the sharp stalks at both ends of the beans, tear off the hard filaments, cut them into 5 cm long sections, wash them, soak them in clear water for 30 minutes, and drain them.
2, the pot is hot, pour the oil, pour the beans into the pot and stir fry quickly until the surface changes color, which can be adjusted to medium and small fire, and pay attention to prevent oil splashing.
3. Then pour a bowl of clear water, cover the pot until the beans have not passed, and keep the fire for about 7-8 minutes.
4. Open the lid and see that the beans have softened and the water is almost collected. Pour in the prepared bean paste and stir quickly and evenly.
skill
1. When frying hot oil, fried beans are easy to spill oil. Attention should be paid to splash prevention and scald prevention. Holding a spatula in the right hand and a lid in the left hand is a good protection method.
2. Cooking beans will have a better flavor in stock. If there is no stock, you can make clear water. Note that the amount of water is mainly beans. Boiled beans must be cooked before eating to prevent poisoning.
3. When adding bean paste, try to leave a certain amount of soup in the pot, which can better make the beans taste and not stick to the pot.
4. The bean paste itself is salty after brewing, so you don't need to put salt when frying beans.
5. Keep the beans you want to fry green. You must put enough soup or water in one time to cook. After covering the lid, keep it on medium heat for 7-8 minutes. Never uncover the pot cover, because repeatedly uncovering the pot will turn the beans yellow.