Dutch beans fried before to blanch.

Holland beans fried because it is more difficult to cook, so the Dutch beans fried before the need to blanch, blanching can reasonably control the maturity of different raw materials after the time, and to reduce the Dutch beans astringent, bitter, spicy taste, but also has the role of sterilization, so the Dutch beans fried before blanching is necessary.

Cooking notes:

The Dutch beans are suitable for cooking by stir-frying method, such as preserved Dutch beans, garlic Dutch beans and so on. Cooking time is too long, the nutrition of Dutch beans will be lost. But cooking time is too short, the Dutch beans are not cooked. This is because legumes such as Dutch beans must be cooked completely before they can be eaten.

Some people in the fried before blanching and then fried, the second cooking Dutch beans nutrition will certainly be a serious loss, blanching overcooked, Dutch beans can not maintain the crisp taste. Some people directly fried, using the high fire frying, although very crisp, but the Dutch beans maturity can not be guaranteed.