Hudou is the common name of broad bean in Bashu area. There are different names in different regions, such as Luohan bean in Zhejiang, summer bean in Shanghai and horsetooth bean in Taiwan Province province. Hu dou is often made into dishes by cold salad, steaming and frying. For example, you can cook it first and mix it well with chopped Toona sinensis buds, salt and sesame oil. It can also be made into sweet and sour flavor. Soak the beans in clear water first, take them out and drain them, then fry them in a hot oil pan, put them in a pan while they are hot, soak them in the prepared sweet and sour juice, take them out and put them on a plate. Here, the chef ingeniously put beans into water to cook and make dishes.

As we know, boiling technology is generally used for meat raw materials, such as boiled meat slices and boiled fish. One advantage of thick boiled bean skin is that the delicious taste of hot oil poured on the plate can better penetrate into the bean skin. In specific cooking, the green beans are cooked first, then fried in an oil pan until the sand turns, and then put on a plate. Finally, pour in the cooked spicy oil to make the green beans fragrant, so that the cooked dishes will be spicy and garlic.

Ingredients: 250g tender kidney bean, 20g dried pepper, garlic cloves 15g, mint, salt, chopped green onion, lard and salad oil.

Method:

1. After cleaning the tender beans, put them in a clear water pot and add a little salt to cook them, then take them out and drain them. Mint mint garlic cloves, put at the bottom of the plate for later use (see figure 1).

2. Pour melted lard and salad oil into the pot (the ratio of the two is 2: 1), heat, add kidney beans, air dry until the kidney beans are soft and crisp, shovel them out and put them on mint garlic (see Figure 2 and Figure 3).

3. Pour a proper amount of salad oil into a clean pot, add a little dried Chili festival and dried pepper when it is 80% hot, pour it into a kidney bean plate and stir-fry for fragrance, and decorate it with chopped green onion and mint leaves (see Figure 4 and Figure 5).

Production key:

1. When choosing beans, you should choose tender beans with full heads and bright green colors, so that the food tastes soft and delicious.

2. When frying beans in the pot, use the mixed oil of lard and salad oil to increase the oily taste of beans. At the same time, when frying, be sure to dry the beans until they turn over the sand, which is more conducive to oil leakage when pouring hot oil later.

Finally, before pouring the spice oil into the pot, the temperature of the oil should be at least 80% hot, so that the spicy taste of dried peppers and peppers can penetrate the bean skin through the heat of the oil.