Prepare ingredients: a number of beans, 3 grams of salt, and a little cooking oil.

1. Add a proper amount of water to the pot (just don't eat beans), bring to a boil, add salt to the water, and drop a little cooking oil. The function of oil and salt is to keep the color and taste of beans.

2. Pour the chamfer, gently stir it in the water with a filter screen, and take it out 1 min after the water boils.

3. The boiled beans are green in color, crisp and tender in taste, and delicious whether fried or cold in the later period.

Precautions:

1 min blanching time is just right. If you like something softer, you can extend the blanching time appropriately.