1. Remove both ends and tendons from green beans, wash and drain, soak dried shrimps twice and chop;
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
Cut the beans into 2cm sections, and cut the garlic seedlings into slightly 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
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 the oil in the pan, pour the fried beans after the oil is hot, stir fry with low fire, then pour the minced meat and garlic that have just been fried into the pan, sprinkle with dried peppers (the dried peppers can be stir-fried with oil separately in advance, remember that the fire is not big), add salt and chicken essence, and pour some soy sauce before taking out the pan, and then take out the pan.
Refer to practice 4
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.
Refer to practice 5
1. Chop minced meat and stir fry for later use.
2. Stir-fry the beans with oil until the surface is dry. Pay attention to stir-fry the beans when the oil is not very hot, then stir-fry them on medium heat, not stir-fry the beans. Moreover, be sure to fry the beans thoroughly, because half-baked beans can cause food poisoning.
3. After the beans are fried, take them out, leave a little oil in the pot, add the lobster sauce and the freshly fried minced meat, mix well and stir-fry the fragrance.
4. Stir-fry the beans until the soup is dry.
Refer to practice 6
Cooking material
Ingredients: beans, dried peppers, carrots, ginger and green peppers.
Seasoning: 4 tbsps of oil, 3 tbsps of salt1/,2 tbsps of chicken powder1/,2 tbsps of Haitian seafood soy sauce.
culinary skill
1, remove the head and tail of the beans, tear off the old tendons, and cut into pieces about 4 cm long.
2. Dice dried peppers and shred ginger; Cut carrots into strips and slices.
3. Heat 1 tbsp oil, pour in beans and stir-fry until the beans are slightly dry and yellowish. Set aside. 4. Heat 3 tbsp oil and stir-fry shredded ginger, dried peppers and green peppers on low heat.
5. Pour in the fried beans and stir fry with the ingredients in the pot for 2 minutes.
6. Add 1/3 tablespoons of salt, 1/2 tablespoons of chicken powder and 2 tablespoons of Haitian seafood soy sauce to taste, add carrot slices and stir well. Serve.
Kitchen god tips
1, when frying beans, it is not advisable to put too much oil. Put a small amount of oil and fry the beans with medium and small fire until they are slightly yellow. The fire will easily scorch the beans.
2. Dry peppers and prickly ash should be stir-fried with low fire. When fires are lit, they will be scorched. When the dried peppers change color slightly, they can be poured into the beans and stir-fried.
3, beans should be green and round, not white beans, otherwise the taste will not be crisp and sweet, beans should be fried, otherwise it will be toxic.
In order to keep the dishes dry, fragrant and spicy, only seasoning can be used when frying beans, and water can't be added, otherwise the taste of the dishes is not crisp and sweet enough.
Refer to practice 7
Ingredients: beans, garlic sprouts, dried peppers;
Accessories: salt, monosodium glutamate, soy sauce;
1, remove the roots of garlic seedlings, wash and cut into sections for later use;
2. Wash and dry the dried peppers, and cut them into sections for later use;
3. Pour an appropriate amount of vegetable oil into the pot, add garlic sprouts and dried peppers when the oil is hot, and stir-fry for fragrance (the heat at this time is a big fire);
4. Add beans and stir-fry with garlic and pepper. Note that the heat is changed to medium heat at this time, otherwise it will be easy to paste;
5. Add salt, monosodium glutamate and soy sauce once from the fire, and then continue to stir fry evenly before serving.
Tip: If you want to fry crispy green beans, you need to wrap them in the paste made of egg liquid and flour in the fourth part, fry them in the oil pan until golden brown, and then wrap them in white sugar powder for later use. Finally, stir fry after seasoning in the fifth step.