Recipe 1 for spicy and sour sword beans,

Ingredients

3 sword beans, 1/2 red pepper, 3 cloves of garlic, 2 dried chili peppers, 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/2 teaspoon sugar

Method

1. Wash and cut the sword beans into thin slices, mince the garlic, cut the red pepper into rings, and dry the chili pepper Cut into small sections

2. Heat the pot, add a little oil, heat until 40% hot, add half of the minced garlic and dried chili peppers

3. After the aroma is released, add Sword beans

4. Stir-fry for about 3 minutes, add red pepper, remaining minced garlic, and dried chili peppers

5. Add salt and sugar, and continue to stir-fry for 2 minutes.

Method 2,

Ingredients

100 grams of shrimp paste, 20 grams of fat paste, 1 piece of tofu, sword beans (also called sword beans, Scabbard beans) 20 grams, 1 piece of seaweed. 3 grams of seasoning salt, 3 grams of MSG, 3 grams of pepper, 3 grams of salt and pepper, 50 grams of salted egg yolk, 20 grams of egg white, and 800 grams of salad oil.

Method

1. Tear off the old shreds from the sword beans and cut them into two pieces. Put them into boiling water and simmer on high heat for 2 minutes. Take them out and set aside. Place the salted egg yolks on the chopping board and pat them with a knife. Flatten into a large piece with a thickness of 0.1 cm and set aside.

2. Add egg white, salt, monosodium glutamate and pepper to season with shrimp paste and fat paste, stir evenly to make shrimp paste.

3. Place the prepared shrimp glue on the flattened salted egg yolk and roll it into strips.

4. Wrap the boiled sword beans in a salted egg yolk roll, roll the outside of the sword beans with seaweed and tofu, add 60% hot salad oil, dip in medium-low heat and fry for 3 minutes until cooked. Take it out, cut it diagonally and put it on a plate. Serve it with salt and pepper for dipping.

Method 3,

Ingredients

250 ??grams of sword beans, half a carrot, 50 grams of shrimp skin, 2 slices of ginger, appropriate amount of oil, salt and chicken essence.

Method

1. Pinch off the old tendons at both ends of the sword beans, wash and cut into two sections, shred the carrots and mince the ginger.

2. Heat oil in a pot and stir-fry minced ginger. Add sword beans, carrots and shrimp skin and stir-fry. Add half a bowl of water and cook until cooked through.

Tips

The sword beans must be cooked thoroughly, otherwise they will have a beany smell and may cause food poisoning. However, you must also pay attention to the heat to keep the sword beans green.

Method 4, Ingredients

Pork, sword beans, green onions, garlic, cooking wine, bean paste, dark soy sauce, mature vinegar, salt

Method

Method

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1. Wash and slice the pork, about 1CM thick, pat loose with the back of a knife, and then cut into dices.

2. Chop the green onions and mince the garlic.

3. Wash the sword beans, pinch off both ends, tear off the tendons and cut into cubes.

4. Heat the wok, add the diced meat and stir-fry until the oil comes out. Add the onion, garlic, appropriate amount of bean paste and stir-fry until fragrant; add cooking wine, a little vinegar, dark soy sauce, stir-fry until it becomes coloured, add water Cover the diced meat, turn to low heat and cook with a lid for about 30 minutes. Add in diced sword beans and an appropriate amount of salt and cook over medium heat for about 15 minutes until the sword beans are cooked.

Method 5, Ingredients

Savage beans, onions, garlic, sweet noodle sauce, bean paste, chili oil, pepper oil, light soy sauce, sugar, salt

Method

1. Wash the sword beans, cut off both ends, and cut the middle into two sections.

2. Heat a wok, add oil, add the sword beans and stir-fry over low heat until they change color. The skin is wrinkled and broken. Turn to medium heat, add a small amount of water and bring to a boil. Stir-fry the sword beans until they become soft and cooked. Remove from the pan and place on a plate

3. Heat the wok, add oil, turn to low heat, and add minced green onions. , stir-fry the minced garlic until fragrant, add a little sweet noodle sauce, a little bean paste, chili oil, pepper oil, light soy sauce, sugar, an appropriate amount of salt, add a small amount of water and heat to reduce the juice, pour it on the sword beans