Stir-fried green beans are a special food commonly used in our daily life in Sichuan and Chongqing. They are crisp, tender, sweet and fragrant, and fresh and refreshing. People who like to eat green beans will dry up a plate every three or five times, and they can drink and eat. Stir-fried green beans are a special dish of Sichuan cuisine, and they taste spicy and spicy, and they are served with wine and food. At the same time, they are simple and easy to get started in life, rich in nutrients and delicious.
Stir-fried green beans is a traditional signature dish in Sichuan cuisine. Because of its dry, spicy and delicious taste, it is on the menu bar of many restaurants, hotels and restaurants. It is not difficult to see how popular it is. It is easy to make and get started, and it has gradually become a home-cooked snack on everyone's table. Add 2 oils to the pan, and shake the pan round and round, so that the oil can fully nourish the bottom pan. Add hot oil, first pour in Chili and fry it once, until it is full of spicy flavor, then add minced garlic, add 1 spoon of white sugar and 1 spoon of soy sauce, and stir-fry the aroma to make spices.
Many good friends may have heard that green beans are toxic if they are not fried. Therefore, some people say that green beans are easy to stew and not toxic after being soaked in water, but in fact, green beans don't need to be soaked in water, just simmer slowly in the process of frying, so that the green beans can be cooked thoroughly. Leave the bottom oil in the pot, stir-fry the minced onion and garlic, dried pepper and pepper until tender, and put in some oil-burning cannons for 30 seconds. Then pour in the fried green beans, add white pepper, sugar and salt, mix and cook, and turn off the fire and remove the chicken essence and monosodium glutamate.
Pour green beans into a pot, add dried Chili, pepper, onion and garlic, 7 grams of salt, 2 grams of chicken essence, 2 grams of monosodium glutamate and 2 grams of white sugar, stir-fry until the dried Chili turns dark red, and add salt, chicken essence, monosodium glutamate and white sugar without melting. You can pour in two drops to melt it. Stir-fry for two more times, and then you can set the plate. Dry stir-frying green beans is a way of Sichuan cuisine. Nowadays, most chefs of every specialty cook this dish. As green beans are very common vegetables, chefs in the north and the south will make this dish. Dry stir-frying is a way of Sichuan cuisine, which pays attention to dryness, crispness, extra spicy and slightly hemp. In Sichuan cuisine, bean sprouts and minced meat will continue to be used to enhance the aroma.