Raw materials:
Beans (one catty), pork (three liang), mustard tuber, shrimp, onion (one tablespoon each), ginger (one teaspoon), wine (one teaspoon), seasoning: salt (1/4 teaspoon), sugar (one teaspoon), light soy sauce (half teaspoon) and sesame oil (half teaspoon).
Production process:
First, wash and chop the pork, and soak and chop the shrimp.
Second, the beans are torn, washed and dried. Fry in oil for a while, then take out the oil.
3. Heat a wok, add two tablespoons of oil and saute ginger, add pork, dried shrimps and pickled mustard tuber, stir-fry for a while, add beans, add wine, add seasoning, change to medium heat until the juice is dry, sprinkle with chopped green onion and stir well, then serve.
Dry frying means putting more oil in cooking than other dishes. It is best to cover the vegetables with oil. Never add water to it. Let the vegetables fry in oil until they are cooked. When they are almost ripe, turn them over a few times to prevent them from burning. You can also fry long beans or something.
Dry frying is the main cooking method of Sichuan style. There are also stir-fried winter bamboo shoots, stir-fried beef shreds, stir-fried string beans, stir-fried pork shreds, stir-fried carrot shreds, stir-fried eel shreds, stir-fried frog legs and stir-fried pork shreds.
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Dry stir-fried beans
1 Ingredients: 500g long bean.
Ingredients: 20g dried pepper and pepper (copper coins can be added for those with spicy taste) 5g shredded ginger.
Seasoning: a little salt and chicken essence.
4 practice: after washing and drying the long beans, break them into small pieces of about one inch, and cut the dried peppers into corresponding small pieces. Turn on the fire, pour the oil in the wok, and when the oil temperature is 60% hot, pour in the beans and shredded ginger and stir fry. Add pepper and dried pepper and stir fry constantly. Don't stop at this time, or the ingredients will turn black! When it is almost cooked, add salt and chicken essence, stir-fry, and serve evenly.
5 tips: ① Be sure to fry the beans. When you feel almost cooked, try it first, and then put the ingredients after confirming the heat. If the beans are not cooked, they will cause poisoning!
(2) Wait until the beans are almost cooked before putting the ingredients, otherwise frying the beans early will lead to the blackening of the ingredients.
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The raw materials are: 500g of mung bean, 300g of minced meat, 25g of shrimp skin, 20g of pickled mustard tuber, 5g of chopped green onion, 5g of soy sauce, 5g of Jiang Mo, 7g of sugar, 3g of refined salt 1 0g, 3g of sesame oil and vinegar, 0g of monosodium glutamate1g and 50g of water and oil.
manufacturing process
1, peeled on both sides of green beans, washed and drained for later use, soaked shrimps twice and chopped;
2. Put the oil in the pot, heat it, add the green beans and fry until cooked, then take out the drained oil;
3. After the oil is heated, add onion, Jiang Mo, minced meat, dried shrimps and mustard tuber and stir fry. Finally, add the fried dried green beans and stir-fry until fragrant, pour in soy sauce, sugar, salt, water, sesame oil, monosodium glutamate and vinegar, and continue to stir-fry until the juice is dry.
Refer to Exercise 2:
Ingredients: half a catty of beans, appropriate amount of pepper, two garlic seedlings and a little salt.
Production: cut the beans into 2 cm sections, and cut the garlic seedlings into longer sections for later use.
Heat the oil to 80% heat, stir-fry the beans, feel that the surface has been fried to crisp, and drain the oil like a leaky basin.
Add a small amount of leaked oil to the pot, heat it to 40% to 50%, add pepper and stir-fry until fragrant, then add garlic sprouts and beans and stir-fry.
When the beans are cooked, add salt and stir well.
This is my personal favorite dish, but it is useless to eat more, because too many peppers are easy to cause internal fire.
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Ingredients: half a catty of beans, one or two peppers, two garlic sprouts and a little salt.
Production: cut the beans into 2 cm sections, and cut the garlic seedlings into longer sections for later use.
Heat the oil to 80% heat, stir-fry the beans, feel that the surface has been fried to crisp, and drain the oil like a leaky basin.
Add a small amount of leaked oil to the pot, heat it to 40% to 50%, add pepper and stir-fry until fragrant, then add garlic sprouts and beans and stir-fry.
When the beans are cooked, add salt and stir well.
Refer to Exercise 3
Ingredients: 500g green beans, 20g minced meat (marinated with soy sauce and water starch), minced garlic 10g, and a little dried pepper.
Seasoning: 250g of oil (actual dosage 50g), 3 teaspoons of cooking wine, soy sauce 1 teaspoon, salt and chicken essence.
Practice: 1, pinch off both ends of green beans, cut into long sections, wash and control drying;
2. Put oil in the pot and heat it to 80% heat. Add green beans, stir-fry for 3 minutes until the beans are wrinkled and shrunk, and take out the drained oil.
3. Leave the bottom oil in the pot, stir-fry the minced garlic and minced meat, pay attention to put the minced garlic and minced meat into the oil first, and then stir-fry the minced meat with a spatula. If you light the fire first, when you put the meat in the pot, it will stick together tightly. Stir-fry until the surface of minced meat is crisp, add cooking wine and serve out;
4, put oil in the pot, after the oil is hot, pour in the fried beans, stir-fry with low fire, then pour the freshly fried minced meat and minced garlic into the pot, sprinkle with dried peppers (the dried peppers can be stir-fried with oil separately in advance, remember not to stir the fire), add salt and chicken essence, and pour some soy sauce before taking out the pot, so as to take out the pot ~
Refer to practice 4
Ingredients: fresh and tender beans, peppers, dried peppers and onions.
1. Wash fresh and tender beans, break tendons, break them into 4~5cm long, cut onions into sections, and shred ginger.
2. Make an oil pan. When the oil reaches 70% heat, put the oil pan under the beans and fry it over medium heat. After drying and foaming, fry on high fire 15 seconds, force out the excess oil and take it out.
3, another pot, add the base oil, then pour the pepper and dried pepper into the pot, stir-fry to get a hemp smell, add the onion and stir-fry for one minute, add the right amount of salt and monosodium glutamate, and take out the pot.