Holland beans should be fried for 5 to 6 minutes, the color turns dark green is cooked, there are vegetables wrapped in the fragrance of the beans.
Holland beans belong to beans, containing a large number of saponins and hemocyte lectin. Consumption if not cooked, then poisoning will occur.
In order to prevent the occurrence of poisoning, the Dutch beans should be cooked, can be blanched in boiling water or hot oil stir-fried, until the color is ripe, can be safely eaten.
Expanded
First of all, choose the Dutch beans, because some of the old stems, and then open the water over the less salt and oil, into the Dutch beans, blanching, and so on when the pot reopened on the salvage, salvage immediately after the pull up into the cool water, so that you can go to the Dutch beans of the astringent flavor, but also so that the Dutch beans are more bright green, more crispy.
Then put a little oil in the frying pan, six or seven percent of the heat, put the Dutch beans, sautéed for a minute after the salt, chicken seasoning, and finally into the garlic, gently stir fry a few on the pan. This Dutch beans are not bitter and very tender, and also cooked.
Baidu Encyclopedia - Dutch Beans