Long bean, also known as cowpea, is a common food on the family table. Eating more beans at ordinary times has many benefits to the body, which can lower blood sugar, lose weight, promote digestion and supplement vitamins. Long beans can be an all-round green vegetable, which can be fried, cold-mixed, pickled and steamed, and there are many classic foods. Today, I will share with you the common practices of four long beans.

[Steamed Long Bean]

Ingredients: long beans, eggs, peanuts

Accessories: starch, garlic

Seasoning: salt, soy sauce, balsamic vinegar and sesame oil.

Exercise:

1. Wash the long beans first, cut them into thin slices, put them in a basin, and then beat an egg and stir.

2. Then sprinkle a proper amount of flour in the middle and stir while pouring. The surface of long beans can be a thin layer. Too much will soften and affect the taste.

3. Put the long beans into the steamer, cover the pot, and steam over medium heat for 10 minute.

4. Mash garlic into mashed garlic.

5. Add a proper amount of vegetable oil to the pot and turn on a small fire. When the oil is cold, add peanuts and stir fry slowly. The fried color darkens and crackles, and the oil is taken out.

6. Pour the fried peanut oil on the garlic to stimulate the fragrance, then add 2g of salt, 5g of soy sauce, 3g of balsamic vinegar and 3g of sesame oil into the bowl and stir well.

7. Steam the long beans for 10 minutes, and then plate them.

8. Finally, pour the prepared garlic juice on the noodles, and then circle the fried peanuts or mash them into peanuts.

[Braised Noodles with Beef and Douchi]

Ingredients: beef, beans, wet noodles

Accessories: onion, ginger, garlic, star anise and pepper.

Seasoning: salt, soy sauce, cooking wine, balsamic vinegar, soy sauce and pepper.

Exercise:

1. Wash the beans first, and then cut them into small pieces of about 5 cm.

2. Slice garlic and ginger and cut onions.

3. Add clear water to the pot, blanch the beef in cold water, add 5g cooking wine, skim off the floating foam after the water boils, blanch for 5 minutes, and then remove it after controlling the water.

4. Add an appropriate amount of vegetable oil to the pot, saute pepper, add onion, ginger and garlic, and stir-fry beef.

5. Then season, add 3 grams of salt, 5 grams of soy sauce, 3 grams of balsamic vinegar, 2 grams of soy sauce and 2 grams of pepper, and stir-fry to taste.

6. Add plenty of water, cover and stew for one hour.

7. Add beans, the amount of soup just does not exceed beans, and the extra soup is released for later use.

8. Then put the wet noodles on the beans, cover them and steam over low heat 10 minutes.

9. Pour the remaining soup on the noodles, then cover and steam for 5 minutes.