Composition:
300 grams of mung beans and 200 grams of dried tofu.
Exercise:
1. Cut the dried bean curd into small pieces, blanch it with boiling water, remove and drain;
2. Remove the tendons from the green beans, cut them into pieces, wipe the blades, scald them with boiling water with a little alkali, take them out and put them in cold water for cooling, and drain the water;
3. Wash ginger, peel and cut into pieces;
4. mung bean slices are stacked in the middle of the plate, and dried tofu slices are placed around. Mix soy sauce, monosodium glutamate, refined salt, Jiang Mo, sugar and pepper oil into sauce, and pour into tofu slicing plate.
Green beans with minced meat and olive vegetables
Composition:
60g minced pork, green beans 150g, 20g olives, garlic, onion, ginger, cooking wine, salt, sugar and chicken essence.
Exercise:
1. Pour a little cooking wine into minced meat and stir for later use.
2, fresh green beans to both ends and old tendons, washed and diced, garlic, onion, ginger minced.
3. Pour the oil into the pot, heat it to 7 minutes on high fire, pour in the green beans, stir-fry until cooked, and serve for later use.
4. Pour the oil into the pot. After garlic, onion and Jiang Mo are sauté ed, add minced meat and stir-fry until they are not cooked.
5. Pour the spare green beans back into the pot, add olives, salt and sugar in turn, stir-fry for a while, then add a little chicken essence and take out the pot.
Dry fried green beans with minced pork and pickled vegetables
Composition:
300g mung bean, minced meat 150g, red pepper, ginger and garlic, salt 1/4 teaspoons, cooking wine 1 teaspoon, soy sauce 1 teaspoon, sugar 1/2 teaspoons and balsamic vinegar 1/2.
Exercise:
1, two spoonfuls of oil in the pot;
2. Add green beans and 1/4 teaspoons of salt and stir-fry over medium heat;
3, until the skin of the beans is wrinkled, take it out for use;
4, the remaining oil in the pot, add ginger and garlic to saute;
5, add meat foam and stir fry;
6. Fry the oil until the meat is obviously reduced;
7. Add fried green beans and red pepper segments and seasoning;
8. Stir fry for about 2 minutes.
Stir-fried green beans with colorful colors
Composition:
400g of green beans, green pepper and red pepper 1, 25g of shrimp skin, auricularia auricula10g, minced meat10g. Onion 10g, ginger 5g, cooking wine 2 tsps, refined salt and monosodium glutamate 1 2 tsps, sesame oil1tsp, and vegetable oil 500g.
Exercise:
1. Remove the tendons from the green beans, wash them, cut them into sections, fry them in a hot oil pan until the surface bubbles, and take out the drained oil; Shred green pepper and auricularia auricula; Chop shrimp, add cooking wine and minced meat and mix well.
2. Leave the bottom oil in the pot to heat up, add the onion and ginger slices and stir fry until fragrant, then add the minced meat and stir fry, then add the green beans and dried laver and stir fry for a while.
3. Add cooking wine, refined salt, monosodium glutamate and a little water to boil, add fungus, shredded green pepper and shredded red pepper, and pour sesame oil after collecting juice.
Stewed potatoes with mung beans
Composition:
Beans, beef, potatoes, peppers, star anise, cinnamon, dried peppers, onions, ginger.
Exercise:
1, potatoes are peeled and cut into pieces, beans are removed from head and tail, old tendons are removed, hands are broken into sections, and pork belly is cut into small pieces;
2. Put pepper, star anise and cinnamon into a tea bag, cut dried pepper, garlic and onion;
3. Add a little oil to the pot, heat it, and add potato pieces;
4. Fry on low heat until the potato pieces are slightly yellow and transparent, and remove them for use;
5, another pot, add a little oil, add garlic slices and dried Chili slices after the oil is hot;
6. After simmering, add beef;
7. Stir-fry until the beef changes color, and pour in the green beans;
8. Stir fry 1 min, and pour in the fried potatoes;
9. Add dried peppers and a little salt, and add cooking wine and soy sauce;
10. After stir-frying, add tea bags and shallots, and add clear water until the water level reaches 2/3 of the ingredients. After the fire boils, turn to low heat, cover the pot and stew for 20 minutes.
Braised pork chop with green beans
Composition:
250g green beans, 360g sparerib (pork chop), carrot 15g, scallion 10g, ginger 5g, garlic 5g (white skin), soy sauce 15g, salt 3g, white sugar 5g, vegetable oil 30g and starch 5g (pea).
Exercise:
1, wash and drain the steak;
2. Wash carrots and mash them into flowers;
3. Wash the onion and cut it into sections;
4, garlic peeled, washed and smashed into minced garlic;
5, green beans go to the old tendons and wash them for use;
6. Heat the pan and pour oil, saute garlic, ginger slices and steak;
7. Add seasoning (10g soy sauce, 3g salt, 5g sugar), and simmer until the steak is cooked;
8. Stir-fry the green beans in oil, add some water, and cook until 80% done. Return the pork chop to the pot, add carrot flower, onion and a little corn starch water, thicken and serve.
Season beans twice-cooked pork
Composition:
300g pork belly, 300g string beans, garlic, ginger slices, Pixian bean paste, pepper, cooking wine, red pepper, sugar and oil and salt.
Exercise:
1, pork belly hot pot, add a few slices of ginger, pepper and cooking wine, boil over high fire, and turn to low heat;
2. Cook the pork belly to the eighth and ninth floors. It can be easily tied with chopsticks, and then it can be taken out to cool.
3. Slice the cold pork belly into thin slices for later use;
4. Boil boiling water, add appropriate amount of salt and a few drops of oil, add mung beans and cook until 78% cooked;
5. Prepare other raw materials;
6. Put the oil in the hot pot and cool it, stir-fry the bean paste;
7. Stir fry the red oil, then add the red pepper and garlic cloves and stir fry together;
8. Stir-fry the fragrance and add the pork belly slices;
9. Continue to stir fry until the pork belly is slightly burnt;
10, add the freshly cooked green beans and continue to stir fry; Add a little sugar and salt, stir well and serve!
Steamed green beans with flour
Composition:
500g mung bean, glutinous rice flour 125g, vegetable oil 35g, soy sauce 15g, rice wine 20g, bean paste 15g, and pepper powder1g.
Exercise:
1. Remove the head and tail of the green beans, remove the tendons, wash them, and cut them into sections about one inch long;
2. Put the beans in a deep bowl, add rice flour, peanut oil, fermented grains, bean paste and pepper powder and mix well;
3. Put the steamer on the steamer and steam it.
Four season beans braised noodles
Composition:
Mutton, beans, noodles, starch, onion, soy sauce, sesame oil.
Exercise:
1. Shred mutton, add salad oil, wrap it, add a little starch and stir well.
2, the noodles are cooked, and the beans are diagonally shredded.
3. Take out the noodles, take a bath and mix well with sesame oil.
4. Heat the pan, pour the oil, add the chopped green onion and stir fry. Add shredded mutton and stir fry. 5. Add shredded beans and stir fry.
6. Pour in soy sauce, add noodles, add appropriate amount of salt, drop sesame oil, stir well, and take out the pot.
Mung bean bacon roll
Composition:
Mung beans 160g, 6 pieces of bacon, and appropriate amount of salt and pepper.
Exercise:
1. Wash the green beans, remove the head and tail, and cut into sections for later use.
2. Smooth the bacon, roll each piece of bacon in four green beans and fix it on the baking tray with a toothpick.
3. After the oven is preheated, put the mung bean bacon roll into the oven and bake it at 200℃ for about 10? /kloc-take it out after 0/5 minutes and sprinkle with salt and pepper.
Peanut butter mixed with beans
Composition:
Long beans, peanut butter, garlic, vinegar, salt, soy sauce.
Exercise:
1, wash the beans, put them in a hot pot, then soak them in warm water for 5 minutes.
2. After mashing garlic, add salt, soy sauce and vinegar and mix well.
3. Cut the beans into small strips.
4. Pour the garlic prepared in advance into the beans.
5. Finally, add peanut butter and stir well.