Steamed Dutch beans

Resistance

Cancer

Anti-bacterial and anti-inflammatory

Passing the bowels of the body

What is the technical content of stir-frying the Dutch beans? Throwing the pot to pull it, do not get so complicated, but have you ever noticed, every time you clean up the table is stir-fried dishes left over the most, you light primitive simple and healthy, the result is that no one ate, so stir-fried is also the need for means."

Ingredients

Main ingredient

150 grams of Dutch beans

Seasoning

Salt

2 grams

Garlic

2 cloves

Starch

1/2 teaspoon

Sweeten

1 gram

Margarine

Vegetable oil

1 tablespoon

Steamed Dutch beans

1. Dutch beans choose to remove the two heads, wash and spare

2. small bowl of salt, sugar and minced garlic

3. Pour a little water, put a little cornstarch mixing standby

4. pot of water to boil, put a little oil and salt

5. put the Dutch beans blanch a little out, and then pull out. Half a minute or so

6. Wash and heat the pan, pour a little oil

7. Blanched Dutch beans into the stir fry two, immediately put the adjusted juice, high heat and quickly stir fry can be

Cooking tips

1, stir-fried vegetables want to taste good and beautiful, generally blanch a little bit ahead of time is important;

2, blanching time to put a little oil and Salt, salt will make the vegetables become more colorful, red more red, green more green, oil will make the surface bright, but also play a role in insulation;

3, the last frying time to put the usual frying pan with one-fifth of the oil into the very little, because in the blanching time there will be some oil in the vegetables, so frying time will not have to put how much oil at all, and stir-frying vegetables required to eat all the plate can not have the oil;

4, stir-fry delicious second important is to adjust a gravy, so that you can quickly let the gravy on the surface of the vegetables wrapped, because most of the vegetables do not need to be flavored, only need to hang a layer of juice on the surface can be, but this gravy requirements are very high, the requirements of the fried dishes are very beautiful, can not be seen with a layer of traces of juice, only think it is a layer of oil, green and bright, so that on the line, the pot also does not There should be excess juice, so this requires the gravy of the water to put only a little bit of starch should also be put with the right amount of cooperation, this can only be many times with the feeling of experimentation to work, just rely on say is not understandable, we understand the meaning on the line;

5, the last fried this is also very demanding speed, generally speaking, within five seconds must come out, so the requirements of the pan a little bit of heat, the dish went down to open the fire fried a few times, and then turn off the small fire to put the A few times, and then turn off the small fire to pour the juice dispersed, immediately stir-fried, it is to be out of the pot, because the gravy is very little, just a little, if you move a little slow, not yet stir-fried into a group, then stir-fried out of the dish is cloudy and uneven flavor, so the kitchen in the hotel is sometimes the left hand side of the turnover of the pan, the right hand while pouring gravy to stir fry, so that the effect of the stir-fried out of the best, but the requirements of the home may be a little high, in short, speed first;

6, the general hotel stir-fry is more MSG than salt, so eat up is delicious, fresh ah! But don't put MSG at home, so put a little sugar to taste, but don't put too much, can't eat out of the sweetness, so I'm generally fried at home will put a little minced garlic, so that it is more flavorful, also known as the garlic fry it, in fact, and stir-fry is a method, just add garlic just;

7, the last, stir-fry raw materials and then say it again, stir-fry vegetables are generally no more than two kinds of vegetables, a kind of rhizome Fruit class, such as kale, cabbage, rape, Dutch beans, asparagus, etc., a kind of leafy vegetables, this is more, spinach, macaroni, lettuce, lettuce, oatmeal, etc., according to the character of the dish to determine the blanching time, for example, kale need to cook for a while longer, while the Dutch beans blanched on it, eat is the crunchy taste, after the leafy vegetables in the blanching time remember not to blanch for a long time, it is very easy yellow and blanch! out must use a spoon or plate pressure excess water, or fried will be out of a lot of water, relative to the thickening sauce for root vegetables can be a little less water, and leafy vegetables to more water, because leafy vegetables are more dense, more absorbent juice, if the transfer is too little, can not be distributed uniformly, the flavor is not uniform;

8, the last thing I want to say is to want to stir-fry vegetables out of the surface of the particularly bright, need a good starch to be able to eat is crisp and crisp taste, but also to be a good starch. Need a good starch to be able to, second starch thickening after thickening is hair mixed, it is impossible to bright.