There are many kinds of beans, and it seems that each one has its own classic practice. For example, long beans are usually used to pickle vegetables in autumn, which is crisp and delicious. Lentil horn, cut into filaments, fried with vegetarian dishes or meat is delicious; Bean beans are soft and delicious when they are made into stews or stews; It seems that fried green beans are the best. Many people like this dish and even restaurants need this recipe.
Modern people pay attention to a healthy diet and advocate low salt and less oil. When cooking, you can put as little oil and salt as possible. However, less oil and salt does not mean that the food is not delicious. I often cook dried green beans and generally adopt healthy cooking methods. Although there is no meat, it tastes and tastes quite good. Let's share the specific methods below.
Fried green beans at home
Ingredients: 200 grams of green beans, 5 grams of salt, appropriate amount of vegetable oil, soy sauce 1 tablespoon, pepper 10 slice, 3 cloves of garlic, 2 slices of red millet spicy and 2 grams of fresh ginger.
Description: To make this dish, it is best to choose fresh green beans and fry them until they are tasty. Selection method: observe the beans inside when buying. The smaller the beans are, the more tender they are, and the green beans are relatively thin. It seems a little too much to choose 5 grams of salt, but some of them will be used when blanching.
Production process:
1. First, soak the tender green beans in weak alkaline water for a few minutes to remove the residual pesticides, then clean them with clean water, and then fold off the sharp corners at both ends.
2. Boil water in the pot, add a spoonful of salt after the water boils, and soak the washed green beans in water for two minutes. This step is even more critical. Blanching the green beans in advance can make the green beans slightly immature, shorten the frying time, and add a small amount of salt in advance to make the green beans have a bottom taste.
3. Blanch the green beans, remove them, control the moisture, cut them into sections of about 3 cm, and put them on the plate for later use. Here, why not cut into pieces before blanching, because after the ingredients are cut, some nutrients, especially vitamins, will be lost with the water, whether it is washing or blanching.
4. Slice the garlic, cut the millet into spicy pieces, shred the fresh ginger, wash the pepper, and put them on the plate for later use.
5. Pour a small amount of vegetable oil into the pot. When the oil temperature is cut hot, add garlic, millet and pepper and stir-fry for fragrance.
6. Pour in the processed green beans and add a little salt to stir fry. Adding salt in advance not only makes it taste the early taste again, but also makes the water in it marinate quickly under the action of salt, which makes the beans easy to soften.
Cooking must use a small fire. In the meantime, if you feel that there is little water, you need to dry the pot. You can pour some hot water along the edge of the pot, then cover the pot and cook for a few minutes, so that the beans can be softened and cooked as soon as possible. When the beans are about to come out of the pot, pour in a spoonful of soy sauce, stir well and turn off the heat. Such a spicy and delicious dry stir-fried green beans is ready.
Tips:
Stir-fried green beans are best bought tender and delicious. You can observe the beans during the selection process. The smaller the beans, the more tender they are. In the frying process of fried green beans, blanching water is used instead, which not only consumes less oil, but also does not have the problem of oil treatment after frying edible materials, because the oil fried with edible materials is easy to produce unhealthy substances after high temperature, which is harmful to the body and feels wasteful if not eaten. It is best to add salt in advance in the process of blanching and frying, because green beans are not easy to taste, so it is best to add salt in advance. Stir-fry the beans until they are soft and cooked, otherwise, eating immature beans is easy to be poisoned.
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