Blanched beans with boiling water will be better, generally are first blanched with boiling water once, so you can blanch the beans cooked, and can also reduce the time behind the frying process, but also make the beans easier to taste, and so after blanching the water it is best to immediately pass through the cold water once again, which will allow the beans to keep the color green, will not be in the frying process of the yellowing, look better.

Blanched beans specific method:?

Blanching time can not be too long, about 5 minutes on it, blanching before the first clean beans, remove the bean tendons, and then in the pot of boiling water, into the beans with a high fire continued to cook for 5 minutes, and then once again through the cold water can be made to fry out of the beans tastes better.

Alternatively, before blanching, you can also cut into small segments of about three centimeters, put the right amount of salt and a few drops of oil in the boiling water, this time blanched out of the beans more green.

1, the cowpea horn wash, remove the bean tendons.?

2, add water to the pot, to be able to not over the amount of cowpea horns, put a little salt, sesame oil, boil (add boiling water or hot water is better, can save time).?

3, put the picked string beans into the pot, the water needs to be no more than cowpeas, keep the big guys, boil for about 5 minutes.

4, prepare a small pot of cool water, blanched cowpea horns out, quickly into the cool water, so that the color will be bright green and nice.

5, after a few minutes, fish out the cowpea horns that have passed through the cool water, drain, can be.