Dry stir-frying beans is a cooking technique of Sichuan cuisine, that is, cut beans and vegetables into sections, stir-fry them in a pot with a little oil, and stir-fry until the beans are moist, dry sesame oil is bright, crisp and refreshing. Dry stir-fried beans are made by slightly dry stir-frying beans to make them dry and crisp, and then stir-frying them with dried peppers and peppers to taste.

Food materials

500 grams of cowpea, 300 grams of ground meat, 25 grams of dried shrimps, 20 grams of pickled mustard tuber, 5 grams of chopped green onion, Jiang Mo, minced garlic and soy sauce, 7 grams of sugar, 3 grams of refined salt 10, 3 grams of sesame oil and vinegar, 50 grams of monosodium glutamate 1 g of water and oil.

Reference practice 1

1, cowpea, remove both ends and tendons, wash and drain, soak dried shrimps and chop them twice;

2. Put the oil in the pot, heat it, add the cowpea and fry it yellow, then take it out and drain the oil;

3. After the oil is heated, add the onion, Jiang Mo, minced meat, dried shrimps and pickled mustard tuber and stir-fry. Finally, add the fried dried cowpea to stir-fry for fragrance, and pour in soy sauce, sugar, salt, water, sesame oil, monosodium glutamate and vinegar, and continue to stir-fry until the juice is dry.

Reference practice 2

Cut the beans into 2cm sections, and cut the garlic seedlings into slightly longer sections for later use. Heat the oil to 80% heat, fry the beans, and feel that the surface has been fried to crisp, and it is like a leaky basin to drain the oil. Add a small amount of leaked oil into the pot, heat it to 40% to 50%, add pepper to fry, add garlic seedlings after fragrance, and then add beans to stir fry. When the beans are cooked, add salt and stir well.

Reference practice 3

1, pinch off two ends of cowpea, cut into long sections, wash and control drying;

2. Put the oil in the pot and heat it to 80%. Add the cowpea, fry for 3 minutes until the surface of the cowpea wrinkles and shrinks, and take out and drain the oil.

3, leave the bottom oil in the pot, stir-fry the minced garlic and minced meat, pay attention to put the minced garlic and minced meat into the oil first, and then stir-fry the minced meat with a spatula. If you start the fire first, the meat will be closely United into pieces when you put it in the pot. Stir-fry until the surface of minced meat is crisp, and then serve it out after adding cooking wine;

4. Put oil in the pan, pour the fried beans after the oil is hot, stir-fry them with low fire, then pour the freshly fried minced meat and minced garlic into the pan, sprinkle with dried peppers (the dried peppers can be stir-fried with oil alone in advance, remember that the fire is not big), add salt and chicken essence, and pour some soy sauce before taking out the pan, so as to get out of the pan.

Reference practice 4

1, wash fresh and tender beans, break off the tendons, break them into 4~5cm long, cut onions into pieces, and shred ginger.

2. Make an oil pan. When the oil reaches 70% heat, keep the oil pan under the beans frying on medium heat. When it is dry and blistered, turn up the fire and fry it on high heat for 15 seconds to force out the excess oil and take it out.

3, another pot, add the base oil, then pour the pepper and dried pepper into the pot, stir-fry the hemp flavor, add the onion and stir-fry, add the beans and stir-fry for one minute, add the right amount of salt and monosodium glutamate, and put them out of the pot.

Reference practice 5

1, minced meat and stir-fry for later use.

2, stir-fry the beans with oil until the surface is dry, pay attention to the beans when the oil is not very hot, and then stir-fry them in the middle fire, don't stir-fry the beans. Moreover, be sure to stir-fry the beans thoroughly, because half-baked beans will cause food poisoning.

3. When the beans are fried, take them out, leave a little oil in the pot, add the lobster sauce and the minced meat just fried, mix them evenly, and stir-fry the fragrance.

4. Stir-fry the beans until the soup is dry.

Reference practice 6

Ingredients: beans, dried peppers, carrots, ginger, and green peppers. Seasoning: 4 tablespoons of oil, 3 tablespoons of salt1/,2 tablespoons of chicken powder1/,and 2 tablespoons of Haitian seafood soy sauce.

Cooking technology

1, beans to head and tail, tear off the old tendons, cut into sections about 4 cm long.

2. Dice dried peppers and shred ginger; Carve carrots into flower strips and cut them into flower pieces.

3. Heat 1 tbsp oil, pour in the beans and stir-fry until the beans are slightly dry and slightly yellow, and set aside.

4. Heat 3 tablespoons of oil and stir-fry shredded ginger, dried peppers and green peppers on low heat.

5. Pour in the stir-fried beans and stir-fry with the ingredients in the pot for 2 minutes.

6. Add 1/3 tablespoons of salt, 1/2 tablespoons of chicken powder and 2 tablespoons of Haitian seafood soy sauce to taste, add carrot slices and stir well, then serve.

Kitchen god tips

1, when stir-frying beans, it is not advisable to put too much oil, and put a small amount of oil to stir-fry the beans with medium and small fire until they are yellowish, which is easy to burn the beans with large fire.

2. Dried peppers and prickly ash should be sauté ed with low fire. When the fire is on, they will be scorched. When the dried peppers are slightly discolored, they can be poured into the beans and stir-fried.

3, beans should buy oil green and round, do not buy white beans, otherwise the taste will not be crisp and sweet, beans should be fried, otherwise it will be toxic.

4. In order to keep the dishes dry, fragrant and spicy, only seasoning can be used when frying beans, and water is not allowed, otherwise the taste of the dishes will not be crisp and sweet enough.

Reference practice 7

Ingredients: beans, garlic sprouts, dried peppers;

Accessories: salt, monosodium glutamate, soy sauce;

1, remove the roots of garlic seedlings, wash them and cut them into sections for later use;

2. Wash and dry the dried peppers and cut them into sections for later use;

3. Pour a proper amount of vegetable oil into the pot, and when the oil is hot, stir-fry the garlic sprouts and dried Chili peppers for fragrance (the heat at this time is a big fire);

4. Add the beans and stir-fry them with the garlic and pepper segments to give a fragrance. Note that the heat is changed to medium heat at this time, otherwise it will be easy to paste; 5, lift away from the fire and add salt, monosodium glutamate and soy sauce once, and then continue to stir fry evenly before serving.

Tip: If you want to fry crispy green beans, you need to wrap the green beans in the paste made of egg liquid and flour in the fourth part, fry them in a pan until golden brown, and then wrap them in white sugar powder for later use. Finally, stir fry after seasoning in the fifth step.

Reference practice 8

Ingredients: beans 1 kg, pepper, pepper, dried pepper, garlic, ginger, onion, meat stuffing, starch, cooking wine, soy sauce, soy sauce, sugar and salt.

Practice:

1, wash the beans, remove the silk at both ends, and break them into 6-7 cm segments;

2. Pour water into the pot, add a spoonful of salt, boil it, add beans and blanch it. After the color turns dark green, take it out and drain it for later use;

3, put a little more oil in the wok, twice as much as usual cooking, put less beans and slowly fry them into tiger skin, take them out, then put them in the wok and fry them in turn to drain the oil for later use;

4. Put starch, cooking wine and salt into the meat stuffing, mix well and marinate for 20 minutes;

5, leave the bottom oil in the pot, slide into the meat stuffing, stir fry evenly and remove it;

6, put oil in the pot, add pepper, pepper slowly burn out the flavor, add dry red pepper, stir-fry slowly, add chopped onion, garlic and ginger, stir-fry until fragrant, add minced meat and beans, stir-fry, add a spoonful of light soy sauce, half a spoonful of soy sauce, half a spoonful of cooking wine and some sugar, stir-fry dry juice, and add salt.

Tips:

1, boiled beans can shorten the frying time, and if you don't do it, you will still feel full of water. Personally, I like this kind of dried beans.

2, this dish can not be drained, it is necessary to fry quickly and dry it.

3. There are many seasonings in this dish. Basically, even if the meat stuffing is waste, I have no patience to choose seasonings, so the meat stuffing can be less, just a taste.