Do you need to blanch green beans? When you stir-fry green beans, we often find a kind of vegetables belonging to beans in our daily life, so it takes a long time to cook them, because they are very difficult to cook, so do you need to blanch them? Let's find out.

Do you need blanching for stir-fried green beans 1 Do you need blanching for stir-fried green beans?

Dry stir-fried green beans are not easy to cook, so it is recommended to blanch them with water first in the production process. Of course, you can do it without blanching, just stir-fry cooked food. Green beans are toxic to some extent, so they must be cooked thoroughly before they can be eaten. Blanching can remove toxins, but it will make the green beans lose their original green color. Fortunately, when blanching, the bean smell is also blanched, and the finished product is more delicious.

How to stir-fry dried green beans

Stir-fried green beans originally belong to Sichuan cuisine, which tastes spicy and refreshing, and is excellent with wine. As the most common home-cooked dish, it is very simple to make. First, fold the green beans into 5-5 cm long segments, remove the tendons at both ends, put a proper amount of oil in the pot, stir-fry the green beans with low heat after heating, and drain the oil when the skin begins to wrinkle, then add a small amount of oil and seasoning, and add the green beans to stir-fry until cooked.

It often takes a long time to stir-fry green beans. Do you need to blanch green beans at home? In fact, you can do it by blanching, which is easier to cook. However, the pure Sichuan dry-stir-frying method of green beans is rarely blanched, and the oil is put first, and the skin of green beans is fried and wrinkled with low fire, and then cooking is started, so that the authentic dry-stir-frying green beans are always made.

Conclusion: Do you need to blanch green beans? Everyone knows how to stir-fry green beans at home. Green beans are different from ordinary vegetables and must be cooked and eaten. It contains two toxins, hemagglutinin and saponin, which have certain irritation to gastrointestinal tract and are safer to eat after cooking.

Do you need blanching for stir-frying green beans? First, the nutritional value of green beans.

1, green beans are rich in protein and a variety of amino acids. Regular consumption can strengthen the spleen and stomach and stimulate appetite.

2. It has the effects of harmonizing viscera, nourishing spirit, invigorating qi and spleen, eliminating summer heat and dampness, and promoting diuresis to reduce swelling.

3. It can be used for syndromes such as heat-dampness injury, vomiting, diarrhea and tendon transfer.

4, eating more green beans in summer has the effect of cooling off the heat and clearing the mouth.

5. Kidney bean seeds can activate lymphocytes of tumor patients and produce immune antibodies, which have very specific damage and inhibition effects on cancer cells, that is, they have anti-tumor effects.

Second, the edible efficacy of green beans

1, kidney beans are sweet, light and slightly warm, and enter spleen and stomach meridians.

2, dampness without dryness, spleen without stagnation, is commonly used for spleen deficiency and dampness.

3. It has the effects of harmonizing viscera, nourishing spirit, invigorating qi and spleen, eliminating summer heat and dampness, and promoting diuresis to reduce swelling.

4. Indications are spleen deficiency combined with dampness, anorexia, loose stool's disease, excessive leukorrhagia by women, and it can also be used for syndromes such as heat-dampness injury, vomiting, diarrhea and tendon transfer.

Third, the efficacy and role of green beans

1, good for the heart

Green beans contain soluble fiber, which can reduce cholesterol, and are also rich in vitamin A and vitamin C, which can prevent cholesterol. At the same time, green beans are an important source of trace elements potassium and magnesium, which can stabilize blood pressure and reduce the burden on the heart.

2. Strong bones

Although the calcium content of green beans is not too much, it contains a lot of vitamin K. Studies have shown that vitamin K can increase the bone density of patients with osteoporosis and reduce the risk of fracture.

3, iron supplementation, anti-infection

Green beans contain a lot of iron, which is very suitable for people with iron deficiency. Because green beans contain many antioxidants and carotene, they are also good "anti-inflammatory" ingredients for infections caused by rheumatoid arthritis.

4, suitable for diabetic patients

Green beans can reduce the glycemic index, and it is also a vegetable with high dietary fiber, which can prevent the blood sugar from changing greatly.

Iv. Suitable crowd and taboo of green beans

1, the general population can eat.

2, women with leucorrhea, itchy skin and acute enteritis are more suitable for eating, and are also suitable for cancer, acute gastroenteritis and anorexia;

3, not suitable for abdominal distension.

Five, the common way to eat green beans (practice) daquan

(A), dry stir-fried green beans.

A, materials

Green beans 1 kg, dried peppers, more garlic.

B. Practice

1, wash the green beans, remove both ends, tear off the tendons, then drain the water, and be sure to dry them, otherwise oil will spill out when frying the green beans, which is very dangerous.

2, put a little more oil in the pot, fry the green beans with a big fire, about 3 or 4 minutes, fry until the skin is slightly wrinkled, then remove it and drop off the oil. Undercooked green beans can cause food poisoning, so be sure to fry them thoroughly when frying.

3. After the green beans are fished out, put the excess oil in the pot into a bowl, leave some base oil in the pot, pour the oil into the dried Chili, garlic and shredded ginger and saute. Cut the dried pepper into small pieces in advance and pat the garlic with a knife.

4. Pour in the fished green beans, add a little soy sauce, add sugar, salt and chicken essence (chicken essence is not recommended to eat more), and stir well.

(B), the practice of shredded green beans with pepper

A, materials

Green beans 1 00g, red pepper1piece, garlic, sugar, chicken essence and salt.

B. Practice

1, string beans are stripped, washed and obliquely shredded, red peppers are washed, cored and shredded, and garlic is chopped.

2. Add the right amount of oil into the pot, add garlic foam and saute, and add green beans and stir fry for three minutes.

3. Transfer a little sugar.

4. Stir-fry the green beans until they are ripe and soft. Add shredded red pepper and continue to stir-fry for two minutes.

5. Transfer the chicken essence and salt, and serve in a pan.

(C), the practice of green bean porridge

A, materials

Japonica rice100g, green beans100g and salt 2g.

B. Practice

1, wash the green beans selectively;

2. Wash the japonica rice clean, soak it in cold water for half an hour, remove it and drain the water;

3. Add about 1500 ml of cold water to the pot, put the japonica rice in, boil it with high heat, and then add the green beans;

4, then use a small fire to cook porridge, adjust the taste with salt, and then simmer for a while, then serve.