Do you want to blanch the green beans? The green beans need to be blanched first.
In addition to eliminating toxins, a delicious dry stir-fried green beans should also pay attention to the following points:
First, green beans should not absorb too much oil, and greasy green beans are unhealthy to eat.
Second: to ensure that the epidermis is not burnt, it tastes crisp outside and crisp inside.
Third, reduce the loss of vitamins and ensure complete nutrition.
Therefore, if you grasp these four directions and cook this dried green beans, you will have a bottom in your heart.
Why do you want to blanch green beans first? Raw green beans are poisonous. Blanching water and adding salt are to detoxify and taste.
First of all, raw green beans contain a "saponin" toxin. If it is not removed, it will strongly stimulate the stomach and intestinal mucosa and cause poisoning. The process of blanching is the process of destroying toxins. However, the process of blanching should not be too long, otherwise more water-soluble vitamins will be lost.
Secondly, it is inevitable that the growth process of green beans will not produce insects. Insects need to be treated with pesticides, and salt water can be disinfected to reduce pesticide residues. Blanching water can also accelerate the dissolution of pesticides in water, and the high temperature will accelerate the dissolution.
Third, the meat of green beans is thick and it is not easy to taste. Adding salt and blanching water can make the green beans fully tasty after softening, and it will taste better when fried later.
What are the skills of stir-frying green beans 1, green beans eat fresh and tender taste. When choosing, you must choose the green beans with "deep and green" color, which is tender.
2, green beans must be boiled in boiling water again, not for a long time, as long as the color turns dark green, you can remove cold water.
3. When frying, it is necessary to have a small fire throughout the whole process, so that the green beans will not be fried and fried.
4. When the green beans return to the pot for the second time, they must be stir-fried by fire to avoid the loss of nutrients.
5. Some of the green beans have silk on them, so be sure to remove both ends. If there is silk, it must be removed, so as not to affect the taste.
6. When stir-frying green beans, you must fry them, because raw green beans are easy to be poisoned, so you must fry them.
7. When making dried green beans, you must add less salt, because the bean paste is salty, and it is easy to be especially salty if you add more salt.