material
Ingredients: 300g broad bean,150g leek,
Seasoning: 5g of ginger, 4g of onion, 4g of white garlic, 3g of sugar, 3g of salt, 5g of cooking wine, 5g of sesame oil, 4g of monosodium glutamate 1 g, and 40g of vegetable oil.
working methods
1. Peel fresh broad beans and cut them into watercress;
2. Wash and chop ginger, onion and garlic;
3. Wash and drain the leek and cut it into sections for later use;
4. Heat the wok over medium heat, pour in vegetable oil, add ginger, onion and minced garlic and stir-fry until fragrant;
5. Put the broad beans into the pot and add a little water to fry until cooked and soft;
6. Finally, add leeks and seasonings and stir fry for a while.
Method 2: Stir-fry dried beancurd with spicy watercress.
material
Dry black beans 1 slice, shredded pork 1 00g, 2 slices of onion, minced garlic 1 teaspoon, minced onion 1 teaspoon, spicy bean paste 1 teaspoon, soy sauce 1 teaspoon, wine/kloc-0.
working methods
1. Add seasoning to the shredded pork and marinate for about 10 minutes.
2. Cut dried beancurd into half silk for later use.
3. Put the shredded pork into the oil pan to refuel and drain the water.
4. Add chopped green onion, minced garlic and spicy watercress into another oil pan and saute until fragrant.
5. First, add dried bean shreds and shredded pork, add a little water and stir-fry until the juice is collected.
6. Add onion and stir fry, then serve on a plate.
Exercise 3,
material
Beef-300g
Sweet pepper-moderate amount (it is best to put all three colors of sweet pepper in it, so that the color looks better)
Onion segments-moderate amount
Oil-1 tbsp
Garlic-1 petals
Bean paste-moderate amount
Water-a little.
working methods
1. Slice the beef and blanch it in hot water for later use.
2. Cut the sweet pepper into strips for later use.
3. Heat a red pot, add 1 tbsp oil to saute garlic, add beef and tri-color bell pepper and stir fry.
4. Add a little water and bean paste and stew for about 3 minutes.
5. Add onion and serve.
Practice 4,
material
Ingredients: 300g cowpea, 30g bean paste.
Seasoning: oil10g.
working methods
1. Prepare ingredients. Pick off the sharp stalks at both ends of the beans, tear off the hard filaments, cut them into 5 cm long sections, wash them, soak them in clear water for 30 minutes, and drain them.
2, the pot is hot, pour the oil, pour the beans into the pot and stir fry quickly until the surface changes color, which can be adjusted to medium and small fire, and pay attention to prevent oil splashing.
3. Then pour a bowl of clear water, cover the pot and cook until the beans are not eaten, and keep the fire for about 7-8 minutes.
4. Open the lid, you can see that the beans have softened and the water has almost been collected. Just pour in the prepared bean paste and stir it quickly and evenly.
skill
1. When frying hot oil, fried beans are easy to splash oil. Attention should be paid to splash prevention and scalding prevention. Holding a spatula in your right hand and covering it with a cover in your left hand is a good protection method.
2. Cooking stored beans will have a better flavor. If there is no stock, it can be done with clear water. Note that the amount of water is mainly beans. Boiled beans must be thoroughly cooked before eating to prevent poisoning.
3. When adding bean paste, try to leave a certain amount of soup in the pot, so as to make the beans taste better and not stick to the pot.
4. After the bean paste itself is brewed, it is very salty, and there is no need to put salt when frying beans.
5. Keep the beans you want to fry green. You must put enough soup or water in one time to cook. After covering the lid, keep it on medium heat for 7-8 minutes. You must not open the lid, because repeatedly opening the lid will turn the beans yellow.