When cooking dry stir-fried green beans at home, many people will stir-fry them all the time because they are worried that they are not ripe beans. As a result, they get twice the result with half the effort, and the taste and shape of beans can't arouse their appetite. How can I make the beans crispy and refreshing without getting old? The correct answer is: stir-fry in small and medium fire. Stir-fry the beans with small and medium fire until the skin folds and the color is green; The minced meat should also be stir-fried in medium fire until it is brown and oily. When the two are finally combined, it will be "vigorously" fried for a few minutes, and a plate of dried green beans comparable to the chef of the hotel will be completed.
foodstuff
400 grams of beans
50 grams of pork
Onion 1 segment
Ginger 1 quick
Garlic 3 4 petals
Zanthoxylum bungeanum 10
5 to 8 dried peppers
Huang Ji Huang Zhao Shao juice15g
Huangjihuang Tengjiao Juice15g
5 grams of cooking wine
Methods/steps
These are all ingredients. Prepare them in advance.
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Prepare dishes: pinch the head and tail of the green beans, remove the bean tendons, and break into long segments; Chop the minced meat, mince the onion, ginger and garlic, and cut the dried Chili into sections.
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Stir-fried beans: cold oil in a cold pan, turn on a small fire, directly add green beans and stir-fry slowly until the surface of the green beans is wrinkled and served out.
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Method/Step 2
Stir-fried meat: Heat oil in a pan again, stir-fry onion and ginger over medium heat, stir-fry meat until slightly browned, and then add pepper, dried pepper and cooking wine.
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Stir-fry: add the green beans, add the roasted juice and the rattan pepper juice, stir-fry over high fire until all the ingredients are colored, and turn off the heat and take out the pot.
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Finished product map of stir-fried green beans
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