I am from the northeast, and I especially like to eat beans produced in the northeast. Every summer, when a large number of real estate vegetables beans are on the market, beans are basically essential on the table every day.
Why do factory canteens seldom or never make beans?
Personally, I think there are several reasons.
1, In recent years, the media reported many times that the dish of beans was cooked in canteens and individuals, which led to bad stomach and serious food poisoning. Most of these incidents occurred in the south. There are also some reports that bean poisoning is attributed to northeast oil bean poisoning.
Some experts also reminded that beans contain natural toxins and need to be cooked for a long time to be destroyed. Consumers are advised to buy cooked food carefully.
In that case, who dares to make beans in the factory canteen or collective meals?
There are differences in cooking methods between the south and the north when cooking beans.
People in the northeast or north cook beans, and stew is the main method most of the time. The shortest stew of beans takes more than 20 minutes. Even if you do "dry stir-fry beans", you need to fry them in oil first, and then dry them. If it is fried beans, you need to cut the beans very finely, so that you can fry them fully. Therefore, for many years, poisoning incidents caused by eating beans have rarely occurred in Northeast China.
Southerners cook exquisitely, pay attention to the color and appearance of products, and cook for a short time. The "stew" in the northeast is very rustic. So many southern friends are not suitable for cooking beans.
3. There is another reason why the factory canteen does not cook or rarely cooks beans, that is, there is not so much time to stew beans.
Share the stewed beans I made at home with my friends.
Prepare ingredients: 500 grams of snap beans. Pork100g
Seasoning: onion, ginger, garlic, soy sauce, cooking wine, salt.
Steps:
1, beans with two stalks and tips removed, washed and drained.
2. Slice pork belly, shred ginger, slice onion and slice garlic.
3. Stir-fry shallots and ginger first, then stir-fry meat slices to change color, then stir-fry beans, and season with cooking wine, soy sauce and salt. Continue to stir fry for a few minutes.
4. When the beans in the pot are fried to wilt, add boiling water to the pot, and it is best to add water to the beans at one time.
5. Cover the pot and stew the beans over medium heat for at least 20 minutes.
By the time the soup was almost collected, the beans had been stewed thoroughly. This can be said to be a safe way to eat.