Among white radish and green beans, it is best to blanch the green beans before cooking, but not the white radish.

For green beans, it is a difficult ingredient to cook. In the process of cooking green beans, it is difficult to cook them thoroughly, and uncooked green beans contain small amounts of toxic substances. Therefore, it is best to blanch the green beans before cooking them. By blanching, you not only clean the green beans but also cook them to a certain level. This way, the green beans will cook more easily during the subsequent cooking process.

For white radish, blanching is not a necessary step. The cooking time of white radish is relatively short, and it is usually added directly when cooking or making soup. The texture of white radish is relatively crisp and tender, and blanching may cause it to lose some of its taste and nutrients. Therefore, under normal circumstances, when cooking white radish, you can directly stir-fry or boil it.

The steps for making green beans at home are as follows:

Material preparation: appropriate amount of green beans, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of chili (optional), appropriate amount of cooking oil, appropriate amount of salt, raw Smoke the right amount, cook the right amount of wine, etc.

1. Preparation: Wash the green beans, remove the tops and tails at both ends, and cut into sections about 3 to 4 cm long. Chop the garlic and ginger into small pieces, and cut the chilies into small pieces (if you like spicy).

2. Hot pot and cold oil: Add appropriate amount of cooking oil to the hot pot. When the oil is hot, add garlic and minced ginger and stir-fry until fragrant.

3. Fry the green beans: Put the cut green beans into the pot and stir-fry evenly so that the green beans are evenly coated with oil.

4. Add seasoning: Add appropriate amount of salt, light soy sauce and cooking wine, continue to stir-fry evenly, and let the seasoning penetrate into the green beans evenly.

5. Add water and simmer: Add an appropriate amount of water, cover the pot, and simmer over medium-low heat for about 5 to 8 minutes, until the green beans become soft and cooked, but still maintain a certain crispness.

6. Seasoning: According to personal taste, you can add salt or other seasonings as needed.

7. Remove from the pan: Plate the fried green beans and sprinkle some chili segments as decoration.