Let's talk about it here: beans generally refer to long beans, which is cowpeas. But we use green beans to make this dish in Sichuan cuisine, and of course it is also possible to use beans. I have seen dried beans made of cowpeas in Guangdong.
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Here's how to stir-fry beans.
Material preparation:
Preparation of main ingredients: the green beans are stripped of the tips at both ends, and the bean tendons are removed, about 300 grams.
Preparation of auxiliary materials: 50g of minced pork, 20g of broken rice sprouts, 5g of minced garlic, 2g of dried prickly ash, 5g of dried chili festival, and 20g of chopped scallion cut into 2cm long segments.
Seasoning preparation: 3 grams of salt, soy sauce 1 g, 2 grams of salt, 3 grams of chicken essence, 2 grams of monosodium glutamate, aged vinegar 1 g, and 2ml of sesame oil.
Production steps:
1: Add vegetable oil into the pot, heat it to about 50%, add green beans, fry until it is about 90% ripe, and then take out and filter oil.
2: Leave about 20ml of bottom oil in the pot, stir-fry minced meat and dry it, then transfer the soy sauce to color the minced meat (preferably brown).
3: Add dried Zanthoxylum bungeanum and stir-fry dried chilli until the chilli is brownish red, add minced garlic, add chopped rice sprouts and stir-fry until dry and fragrant!
4: Add fried green beans and add salt, stir-fry for about 2 minutes, add scallion, and then add chicken essence monosodium glutamate to continue stir-fry 1 minute.
5: Finally, pour the aged vinegar, sesame oil and stir-fry over high fire 10-20 seconds to get out of the pot and plate.
PS: After adding the aged vinegar, it needs a big fire to make it volatilize, which is used to refresh and enhance fragrance!
Tips for keeping the green color of dry stir-fried beans mainly lie in frying oil:
1: Pay attention to the oil temperature when cooking! When the green beans are cooked, the temperature and oil temperature must reach about 50%. When the green beans are cooked, the skin becomes white and fried in an instant.
2. After the skin is fried, it is soaked and fried. At this time, the firepower can be adjusted appropriately, and it is generally kept at 3-40% oil temperature. (about 120- 140 degrees)
3. Soak and fry for about 2 minutes. In the last 30 seconds of frying, properly increase the firepower, and the oil temperature will rise to about 40-50%.