Stir-fried green beans with minced meat: Ingredients: dried beans 1 kg, lean pork150g, and more than half of green peppers.
Seasoning: a few pieces of ginger, 1 onion, 2 cloves of garlic,
Seasoning juice: 2 tablespoons soy sauce, 2 tablespoons soy sauce, 2 tablespoons white sugar, 1 tablespoon oil consumption, 1 tablespoon spiced powder, 1 tablespoon salt, 1 tablespoon rice vinegar, 1 tablespoon cassava starch, and half a bowl of cold water.
Step: 1. Put peeled soybean grains into a bowl, put cold water to rub off tender skin by hand, take them out after cleaning, and leave the water control for intervention.
2. Cut the lean pork briefly, then chop the minced meat into a bowl, then put a small plate with 2 tablespoons of light soy sauce, 2 tablespoons of light soy sauce, 6 tablespoons of white sugar 1 tablespoon of oil consumption 1 tablespoon of spiced powder 1 tablespoon of salt 1 tablespoon of rice vinegar, 2 tablespoons of cassava starch and a small bowl of cold water.
3. Cut onion and garlic into powder, remove seeds from green pepper, and then cut into small particles for later use.
4. Continue to boil the water in the pot, add a spoonful of salt and a small amount of cooking oil, pour the edamame into the pot, boil it with high fire, and cook the edamame.
5. The beans won't be cooked for long. Peas taste bad when they are cooked and heated, usually for 3 minutes, and then they are taken out, leaving water control for intervention.
6. Put a spoonful of oil in the wok and pour the minced meat into the wok. Stir-fry minced meat over low heat.
7. After the minced meat is stir-fried, put a spoonful of soy sauce, stir-fry evenly to discolor the minced meat, and put a spoonful of rice wine into the stir-fry at the same time to volatilize the wine and remove the fishy smell of the minced meat.
8. After the wine smell of minced meat volatilizes, pour in green beans and green peppers and stir well.
9. Stir the edamame and minced meat evenly, and then pour into the prepared seasoning juice. Stir-fry again, thicken the sauce and coat the edamame with seasoning juice.
10. Soybeans are all wrapped in seasoning juice and the sauce is also very thick. Then, stir-fry shredded chicken in the pot.
Tip: (1) Be sure to choose fresh peas. If I buy it the next day, the fried green beans this summer will taste terrible. I must buy peeled ones, or I will peel them myself at home.
(2) The tender skin of soybean seeds must be cleaned. Because tender skin is bitter and astringent, it is not delicious to fry. Tender skin will fall off after soaking in tap water, and will float up when mixed in water, which is very easy to solve.
(3) Blanch the peas before frying, because the beans are not cooked, which is very easy to cause food poisoning. Blanched green beans not only don't have to worry about not being cooked well, but also can shorten the frying time, so that minced meat won't taste bad because of long-term processing.
(4) A little salt and vegetable oil can be added in the soaking process to keep the green of the green beans, and at the same time, it can reduce the outflow of nutrients from the green beans, but the soaking time should not be too long, and the taste of the green beans will not be good after a long time, and the nutrients will also flow out with the longer the high temperature time.
(5) When the minced meat is fried in the pot, it should be cooked with slow fire to avoid the minced meat sticking to the pot.
(6) Putting all seasonings together to make seasoning juice can also avoid being at a loss. Because the beans are not easy to taste, the sauce can wrap all the beans with a layer of seasoning, so that the fried beans are delicious and save processing time.