Maotou directly into the pot to cook on the wrong, good which a few steps, the color green not yellow it?

To every summer, the most popular than the large and small barbecue restaurant, although the scenery and the human condition of each table is not the same, but the only constant is that a plate of salt water beans. As the group takes their seats, the passionate veteran rushes over and tops off this type of down-home coleslaw, which is usually completely free of charge. Some people do not eat enough, and then open throat shouted, heavy on a plate of salt water beans, the old boss will be smiling again good to serve a large plate.

There are also some people who always feel that eating outside is not enjoyable, so they buy a few kilograms of beans at home to cook and eat. But has been confused, why outside the barbecue store in the color of green beans, and their own home to cook out of the color of the beans has been dark yellow, although the taste of the same delicious.

There is always a lack of satisfaction. So, don't underestimate the salt water MaoDou, seems simple, in fact, there are many learning, need to pay attention to many key points before you can get it right. Cooking beans don't into the pot to cook, get it right "7 steps", beans green also into the flavor, the color does not change yellow:

Step one

Salt water beans under normal circumstances, should be regarded as a kind of "white brine", the aroma of all the sources from a few types of simple spices. The soul of the salt water beans is the beans pure natural aroma and odor, so the dose of spices must be mastered, can be in the beans pure natural aroma flavor of the basic above, with a finishing touch of efficacy will be just right to very much, too much is not as good as.

Step two

Generally, a soybean brine soup only need to add 2 star anise, cinnamon ding 5 grams, 3-5 slices of ginger is enough. Cold water 1500 grams of preparation of 1% salt, similar to add 15 grams of salt, saltiness will be just right. The 3 kinds of spices soak at least 1 hour, beneficial to the aroma release out, but also need to boil the brine soup first, and then put the hot brine soup until it becomes cold.

To cook down the color of fresh green beans, you also need to add a killer, is our daily use of cooking oil. According to the amount of beans is how much, brine soup again after boiling add 5-10 grams of cooking oil, into the beans, so that in the surface layer of the beans to produce a layer of "vegetable oil protective layer", reasonable to avoid the beans after heat oxidation yellow, cook down the color of the beans bright green.

Step three

To cook the color of green beans, need to pay attention to one thing, that is, the whole process of open the lid to cook. That way, the temperature is relatively stable, open the lid is the key to ensure that the color of the beans cooked down bright green. Just cover the pot, even if a few minutes of time, and then open the lid, the beans will turn yellow.

Salt water Mao Dou, taste all originated from the pot of brine soup, salt water ratio is crucial, the general salt water ratio of 1 to 100, so that cooked down the Mao Dou is very easy to taste, but also will not be salty. Steaming time also need to master, water boiling into the pot, cook 8-10min can be.

Step four

To cook the color of green beans, there is also an important step, that is, cool white water is too cold. Prepare a large basin full of cool white water, brine soup after the second boiling into the beans, cook 8-10 minutes, immediately stop the war fishing to cool white water basin too cool. This avoids warming up again, the color of the beans cooked down is not green strange.

Naturally, to cook down the beans completely into the flavor, the most critical or dip halogen. After the beans are fished out, the brine soup indoor temperature cooling, the cool beans too cool drained water, again infiltrated into the cool brine soup, immersion brine for several hours, so that the beans can be completely into the flavor.