Green beans are very common ingredients in our daily life, it is very similar to peas, but it is not peas, just belongs to a kind of peas, they are fundamentally different. Green beans are nutritious, rich in protein, dietary fiber, folic acid and the human body needs a variety of vitamins and amino acids, and does not contain cholesterol, can prevent cardiovascular disease, to prevent the formation of fatty liver, and brain, slow aging effect, especially suitable for the family size together with the food. As a daily healthy ingredients, you know how to better retain its nutrition and green? Many people ignore this step, so that the green beans fried out after the yellow, the taste is also astringent, what is the step, the following take a look.

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One, why fried green beans to blanch

Green beans should be sticky water, it seems to be an eternal topic in the culinary world, you can not blanch, but blanch the fried out of the effect is better, just said that the bright green and nutritional preservation of the said happened in this step. As we all know, beans are not cooked is very easy to cause food poisoning, and blanch the green beans and so on when the next fried time can be shortened, the meat is not as long because of the long frying and become old and unpalatable. So it is best to blanch green beans before frying, in order to eat and use safety, but also for the excellent play of the dishes.

Two, green beans to how to blanch only good

Blanching is very simple, that there are noteworthy places? To maintain the taste, color green, reduce the loss of nutrients, please pay attention to these two steps in blanching. The first is that the blanching time should not be too long. After boiling water over high heat, put green beans, cook for two hours and then can be salvaged. Too long time is easy to change color, and the taste is not good. After blanching the green beans, rinse the water and set aside. The second is to remember to add a small amount of salt when blanching. Green beans in blanching add a small amount of salt, can let the fruit and vegetables to keep in a physiological saline solution, so as to slow down the diffusion of soluble nutrients in fruits and vegetables, reduce the loss of nutrients. The blanched salted water of the green beans can be very good to maintain the green state, stand up to the pot stir fry a few toss, but also to avoid the green beans taste astringent situation, this small action is like to the green beans on the heavy insurance, why don't you do it?

Three, the best time to fry green beans

In addition to frying the preparation, the frying process is also very important to grasp the time, many people have no idea, short time for fear that the green beans are not cooked, too long and afraid of the taste is not good, in fact, after blanching green beans, only need to be fried 3-5 minutes will be able to. After remembering, the following are introduced to a very good rice home cooking, and a nutritional casserole without rice dishes.

Four, green beans and sprouts fried minced pork

Instruments to prepare: 150g green beans, sprouts 100g (the sprouts is not the Guangdong called "sprouts", it is a specialty of Yibin, Sichuan, is a traditional pickle), minced pork 100g, millet peppercorns in moderation (do not like spicy please ignore), ginger, garlic, oyster sauce, Soy sauce, sugar, chicken essence

Practice: 1, blanch green beans. Boil a pot of water, under the green beans, under 1 spoon salt, cook to 2 minutes to remove, and then rinse cool water to dry standby. 2, millet pepper cut into small sections, ginger