The method of dry stir-frying beans: Method 1:
Ingredients: beans 220g, pork 120g.
Accessories: oil, salt, onion, ginger, sesame, garlic, pepper, dried red pepper, soy sauce and cooking wine;
Steps:
1, diced pork, chopped ginger, onion and garlic for later use.
2. Wash the beans and remove the old tendons.
3. Break into segments of similar size at will.
4, put the right amount of oil in the pot, stir-fry in the beans.
5, until the bean skin is tiger skin.
6. Pull the stir-fried beans aside to help the remaining oil in the pot stir-fry dried red pepper and pepper.
7. Then mix the beans with pepper and dried red pepper.
8. Add a proper amount of oil to another pot and heat it. Add diced meat. I'm cooking two pots at the same time, and my left and right hands are busy at the same time.
9. Stir-fry until the meat turns white, add onion, ginger and garlic and stir-fry.
10, add a little soy sauce.
1 1, add a little cooking wine and stir-fry until the meat is delicious and cooked.
12, pour the stir-fried beans into the diced meat.
13, stir well and add appropriate amount of salt. Season with a little chicken essence, stir-fry until you like, turn off the heat and serve, and finally sprinkle with a little sesame seeds.
Practice 2
Ingredients: green beans, pork stuffing
Accessories: garlic, dried pepper, pepper, pepper, onion and ginger.
Seasoning: starch, soy sauce, sugar, cooking wine, salt and peanut oil.
Practice:
1, prepare the materials.
2. Put cooking wine, starch and salt into the meat stuffing. 2ml of soy sauce, stir well and marinate for 10 minute.
3. Cut the pepper into sections, cut the onion into chopped green onion, cut the garlic into minced garlic, and cut the ginger into Jiang Mo.
4, wash the beans, remove the silk at both ends, and break into sections of about 6 cm.
5, pour oil in the pot, stir-fry more than usual, burn to 60% heat, and fry in the beans.
6, beans can be fried into tiger skin with a small fire.
7. Control the oil and remove it for later use.
8. Leave a proper amount of base oil in the pot, slide into the meat stuffing and stir well, and remove it.
9. Leave a little base oil in the pot, add pepper and pepper to cook the fragrance, add dried pepper, onion, garlic and ginger, and stir-fry the fragrance.
10, add the fried meat stuffing and fried beans and stir-fry twice, and pour in the remaining soy sauce and sugar to taste.
1 1, quickly turn evenly.
12. Sprinkle a proper amount of salt evenly on the surface of the beans to taste before cooking, and stir them lightly once or twice before cooking. (This is very important. Sprinkling salt after cooking will taste better. Don't stir them hard. You can eat the graininess of the surface salt when you put it on a plate. Sprinkling salt in the end is completely different from sprinkling salt in the middle). [ 1]
Tips:
1, beans must be fried slowly into tiger skin, and the frying process is faster.
2. Sprinkle a proper amount of salt evenly on the surface of the beans to taste before cooking, and stir-fry them gently once or twice (this is very important. Finally, sprinkle salt on the pot to taste better. Don't stir fry hard, and you can eat the surface salt on the plate. Granularity).
Practice 3
Ingredients: beans 1 kg, pepper, pepper, dried pepper, garlic, ginger, onion, meat stuffing, starch, cooking wine, soy sauce, soy sauce, sugar and salt.
Practice:
1, wash the beans, remove the silk at both ends and break them into 6.7 cm segments;
2. Pour water into the pot, add a spoonful of salt, boil it, add beans and blanch it. After the color turns dark green, take it out and drain it for later use;
3, put a little more oil in the wok, twice as much as usual cooking, put less beans and slowly fry them into tiger skin, take them out, then put them in the wok and fry them in turn to drain the oil for later use;
4. Put the powder and cooking wine into the meat stuffing, mix well with salt, and marinate for 20 minutes;
5, leave the bottom oil in the pot, slide into the meat stuffing, stir fry evenly and remove it;
6, put oil in the pot, add pepper, pepper slowly burn out the flavor, add dry red pepper, stir-fry slowly, add chopped onion, garlic and ginger, stir-fry until fragrant, add minced meat and beans, stir-fry, add a spoonful of light soy sauce, half a spoonful of soy sauce, half a spoonful of cooking wine and some sugar, stir-fry dry juice, and add salt.
Tips:
1, boiled beans can shorten the frying time, and if you don't do it, you will still feel full of water. Personally, I like this kind of fried beans.
2, this dish can not be drained, it is necessary to fry quickly and dry it.
3. There are many seasonings in this dish. Basically, even if the meat stuffing is waste, I have no patience to choose seasonings, so the meat stuffing can be less, just a taste.
Practice 4
Ingredients: beans, dried peppers, carrots, ginger and green peppers.
Seasoning: 4 tbsps of oil, 3 tbsps of salt1/,2 tbsps of chicken powder1/,2 tbsps of Haitian seafood soy sauce.
Practice:
1, beans to head and tail, tear off the old tendons, cut into sections about 4 cm long.
2. Dice dried peppers and shred ginger; Carve carrots into flower strips and cut them into flower pieces.
3. Heat 1 tbsp oil, pour in the beans and stir-fry until the beans are slightly dry and slightly yellow, and set aside.
4. Heat 3 tablespoons of oil and stir-fry shredded ginger, dried peppers and green peppers on low heat.
5. Pour in the stir-fried beans and stir-fry with the ingredients in the pot for 2 minutes.
6. Add 1/3 tablespoons of salt, 1/2 tablespoons of chicken powder and 2 tablespoons of Haitian seafood soy sauce to taste, add carrot slices and stir well, then serve.
Tips:
1, when stir-frying beans, it is not advisable to put too much oil, and put a small amount of oil to stir-fry the beans with medium and small fire until they are yellowish, which is easy to burn the beans with large fire.
2. Dried peppers and prickly ash should be sauté ed with low fire. When the fire is on, they will be scorched. When the dried peppers are slightly discolored, they can be poured into the beans and stir-fried.
3, beans should buy oil green and round, do not buy white beans, otherwise the taste will not be crisp and sweet, beans should be fried, otherwise it will be toxic.
4. In order to keep the dishes dry, fragrant and spicy, only seasoning can be used when frying beans, and water is not allowed, otherwise the taste of the dishes will not be crisp and sweet enough.