materials?
snap beans/green beans can also be eaten as much as you want
minced meat can be eaten as much as you want
ginger, a plate of snap beans, three slices of ginger
a spoonful of star anise
about 2 spoonfuls of starch, so put less
soy sauce, 1 spoonful, the color is red, the appetite is good
how to stew the snap beans?
wash beans and beans to remove tendons at both ends, wash and control water. British wide beans can be as long as A4 paper! It's too long to fit in the basin, so it's easy to stir-fry and stew later.
add oil to the pot and heat it. I like to use a horse spoon. Ma Shao is probably spoken by people in the northeast, that is, a universal pot, a pan-sized mouth and a deep belly that will not fly out of the pot when it is fried. It feels very cool.
stir-fried meat-if there is meat, it means fragrant oil. When it is hot and slightly smoky, add minced meat, ginger slices and star anise. You can add soy sauce conveniently.
it's the lead role: when the bean paste is cooked, you can add the beans. Don't bother to put the minced meat out, add some oil to the empty pot, and heat the beans with oil. This way, the beans are probably easy to taste and well cooked. But I was so lazy that I threw all my brain beans into the pot.
stew, stew and stir fry for a while. When the beans change color, add water, just after the beans have passed. You can add it at this time if you forgot to add soy sauce. Soy sauce and salt are also added together. Turn down the heat, cover the pot and stew until there is not much water left in the pot. About fifteen minutes. If you don't master the salt, you should release less smoke and salt. Finally, it is almost ready, and you can add it while tasting.
in this step, there is not much water left in the pot, but there must be no water. Stir dry starch with cold water and pour it into the pot. Then stir it quickly immediately, and the previous soup will be evenly attached to the beans.
pan? The essence of cooking well is to taste while cooking. Salt is not enough, and water is not enough?
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