In fact, stewed beans is a safer way than fried beans. Because it often takes a long time to stew beans, beans can be cooked completely at this time, effectively eliminating toxins in beans, so it is not easy to have the consequences of food poisoning. Stewed beans in Northeast China have also become an indispensable home-cooked dish in everyone's childhood memory. Today I'm going to explain a small method of stewing beans.

First of all, no matter what you do, you'd better wash the beans and cook them in boiling water for a while, because there will be toxic substances in them when they are not ripe, and it will be easier to taste when they turn green.

Teach you an absolutely delicious northeast dish. The materials are as follows, how much each ingredient is used according to your own taste, hehe. I usually use

1。 Prepare a fresh corn, a few eggplants, a catty of beans, half a melon (called pumpkin in some places), and a proper amount of ribs or pork belly.

2。 First, cut the corn into three or four sections, then erect the corn section and cut it into four sections in the direction of circular section. Eggplant will be broken into strips, beans will be broken into two sections, melon will be peeled and cut into pieces, and ribs and beans will be blanched with boiling water respectively.

3。 Put oil in the pan, add some sugar when the oil is hot, stir well, put the ribs in and stir-fry, add soy sauce, salt, pepper, thirteen spices, star anise and ginger slices, stir-fry for a few minutes, and then add water. When the water boils, stew the beans, eggplant, wax gourd and corn together, and it will be cooked in about ten to twenty minutes. Add monosodium glutamate, chicken essence and a few pieces of garlic.

Fresh corn oil has only a unique fragrance, and the fragrance of several vegetables permeates each other, which is particularly delicious. Your mother will make it for you soon.