Dry stir-frying of green beans
Ingredients: green beans100g, minced meat 50g, dried pepper10g, salt 8g, ginger10g, garlic 2g, oil 20g and monosodium glutamate 3g.
Practice:
1. Cut green beans into small pieces, wash and dry them, cut dried peppers into small pieces, smash ginger and slice garlic.
2. Put the oil in the wok, then put the dried peppers and ginger, pour the green beans into the wok after smoking and stir fry.
3. Stir-fry 15 minutes to cook thoroughly, adjust the fire, add minced meat, add salt and monosodium glutamate, stir-fry for one minute, then take the pan and serve.
Do you want to blanch the dried green beans?
Need.
Dry-fried green beans need blanching, which is easier to cook. In addition, because green beans are toxic, you can't eat immature green beans, so it is safer to blanch them in water when doing dry-fried green beans.
Precautions for eating dried green beans
First of all, stir-fried green beans must be completely cooked before eating. Green beans can't be eaten raw, because they contain toxic substances, which can cause food poisoning. Before cooking green beans, you can soak them or blanch them with boiling water, so that they will be cooked easily if you fry them again.
Secondly, you should pay attention to the weight when eating dried green beans. No matter how much you like to eat, you can't eat too much at a time, because green beans have a strong sense of fullness, and eating too much can easily cause indigestion.
How to choose green beans
When selecting green beans, we should also look at whether there are traces of insect bites on them, and the surface is tender green. Such green beans are tender and tender, and we must know that green beans are prone to rust spots on the skin during storage, which means that they have aged and the quality has become inferior, so they must be unpalatable.
There are many varieties of green beans, and the differences between different varieties are also quite large. Usually, the quality of long-stalks is better than that of short-stalks, and the type of round-stick pods is better than that of flat-pods. However, there are exceptions. For example, the types of tall stalks, flat pods and white shells produced in Northeast China, commonly known as oil beans, are tender in quality and delicious.