How to make dried beans delicious?
Cut the beans into sections, and drain the water. Don't cut them too short, and they will pump after oil. Remove tendons from beans and clean them; Wash the pork; Chop into minced meat with a knife for later use; You can put the beans in the hot pot and cool the oil. Fry the beans slowly with medium heat, and turn them constantly with a shovel. The fried beans are put out for use; Add pepper and dried pepper into another oil pan; Add minced meat and stir fry; When the meat is fried until it changes color, add a little cooking wine and stir well; Add fried beans; Add appropriate amount of salt, soy sauce and chicken essence, stir well, and add appropriate amount of minced garlic before taking out the pot; Bring out the fried beans and you can start!
Dry stir-fried beans method 1
Ingredients: half a catty of long beans, one or two peppers, a few red peppers, salt and chicken essence.
Preparation: Wash the beans and control the moisture, pinch off both ends and break them into sections by hand. Cut the red pepper into sections.
Practice: put more oil in the wok, heat it, add the beans and stir fry, and fry the water in the beans until the surface becomes wrinkled and dark spots appear on it. Leave the bottom oil in the pot, add pepper and pepper and stir-fry slightly. Then add chicken essence and salt, put the beans in the pot, stir fry evenly and serve.
Method 2 of dry stir-frying beans
Ingredients: beans, garlic sprouts, red pepper and salt.
Preparation: Wash the beans and cut them into small pieces. Garlic seedlings are also cut into sections. Cut red pepper into sections or shreds.
How to make home-cooked fried beans delicious?
Practice: Heat the wok to 80% heat, fry the beans until the surface is crisp, and drain the oil. Heat the remaining oil in the pot to 40% to 50% heat, add pepper and stir-fry until fragrant, then add garlic sprouts, and then add beans and stir-fry. When the beans are cooked, add salt and stir well, and then take out the pot.
Method 3 of dry stir-frying beans
Raw materials: a handful of tender beans, scallion, ginger, pepper, dried pepper, salt and monosodium glutamate.
Preparation: Wash the fresh beans, tear off the tendons and break them into small pieces for later use. Cut the green onions and shred the ginger.
Practice: when the oil in the wok is heated to 70%, put in the beans, fry them with medium fire until they are dry and foaming, turn to high fire and fry for 15 seconds, force out the excess oil, and take out the oil for later use. Heat the bottom oil in the pan, pour in pepper, dried pepper and onion, saute with beans for one minute, add proper amount of salt and monosodium glutamate to taste, and take out the pan and plate.
Method 4 of dry stir-frying beans
Ingredients: half a catty of long beans, a little pork belly, and lobster sauce.
Preparation: wash the long beans and break them into small pieces. Chop pork belly into minced meat.
Practice: Heat the wok with oil, add minced meat and stir-fry with high fire, then add beans, stir-fry with low fire until the surface is dry, and then serve. Leave a little oil in the pot and stir-fry with lobster sauce to make it fragrant. Then add the fried minced meat and beans and stir-fry until the soup is dry.
Matters needing attention in home-cooked dry stir-fried beans
First, blanch the beans in advance, and then add cold water, which can shorten the time of stir-frying, and if you don't do it, you will feel full of water. In addition, you can also cut the beans and put them in the microwave oven for 4 minutes to soften them and then stir-fry them in the pot. These two practices are more fuel-efficient and healthy.
Second, dry stir-fried beans must not be added with water, otherwise it is not called dry stir-fried. Pay attention to sow the beans when the oil is not very hot, and then stir-fry them with low heat. Don't stir-fry the beans.
Third, dry stir-fried beans This dish must stir-fry the beans thoroughly, because half-baked beans will cause food poisoning.