Peanuts and beans how to cook does not change color? Teach you 3 tips, taste fast, color green not yellow!

If the inventory of the most alcoholic dishes in summer, a plate of salt water peanut beans is definitely the first ranked first, whether it is to go to the restaurant, or stalls, a plate of peanut beans is not only to talk about the wine dishes, but also to relieve fatigue of the refreshing dishes, but like to eat peanut beans of friends will find a problem? Why is it that the peanuts and beans sold outside are so appetizing, green in color and tasty? And their own home cooking beans but the color is yellow, peanuts are soft and tasteless.

Special to ask the chef's friend in the hotel, the original super simple peanut beans, cooked up or a lot of tips, in accordance with the practice of friends, they retried, really, cooked out of the peanut beans very quickly into the flavor, and a little bit of discoloration, the texture is also very crunchy, summed up, we cook beans as long as we remember the 3 tips can be.

Main ingredients: peanuts, beans, salt, cooking oil, pepper, anise, cinnamon, allspice, cumin

Specific method

1, bought beans and peanuts were added to the salt scrub clean, beans cut off the ends, peanuts pinch a small mouth, so that it is easier to cook quickly into the flavor.

2, pour water into the pot, add pepper, anise, cinnamon, allspice and cumin on high heat to boil, cook the flavor of the spices, can eat spicy can add a few dried chili peppers.

3, pour into the soybean and peanuts, if more peanuts than soybeans, you can first pour into the peanuts to cook for two minutes, and then pour into the soybean to continue to cook.

4, add a spoonful of cooking oil, which can ensure the bright green color of the beans.

5, add cooking salt, quickly stir well, continue to cook for 5-8 minutes.

6, cooked peanuts and wool beans immediately sheng out, quickly tossed to cool, do not soak in the soup while it is still hot, so that the beans will still turn yellow. When the soup is cool, you can put the cooled peanuts and beans into the soup again to refrigerate and soak, so it will be more flavorful.

Cooked peanut beans, hot summer days to a plate is too much! Usually buy a plate outside is 12 dollars, and do it yourself at home 12 dollars can do a big pot!

First, peanuts open small mouth, soybean frying two heads, first cook the ingredients, and then pour into the peanut soybean cooking, can let the soybean fast flavor;

Second, cooking peanut soybean, pour a spoonful of cooking oil, is to let the soybean to keep the turquoise does not change color key;

Third, peanut soybean should not be used as a substitute, but it should be used as a substitute for the peanut soybean, and it should be used as a substitute for the soybean soybean. > iii, peanut beans should not be cooked for too long, the whole do not cover the lid, so that the beans will not be smothered to brown.

Three, peanuts and beans should not be cooked for too long.