In fact, there is not much to pay attention to when cooking vegetarian fried beans. As long as the heat and time are well mastered, the fried beans will become quite delicious, but it must be noted that the beans must be completely cooked. Many people shorten the frying time in order to preserve the original fresh taste of the beans, which will only make the beans not completely cooked, resulting in food poisoning.

Practice 1

1. Wash the cowpea, cut it into sections, blanch it in water, and cut the dried red pepper into small pieces for later use.

2. Heat oil in the pan, stir-fry dried red pepper segments, and add cowpeas and stir-fry.

3. Add soy sauce and white sugar to the cowpea, stir fry a little, and then pour a layer of bibimbap sauce.

Practice 2

Ingredients: 250g tender beans, eggs 1 piece.

Accessories: 20g of green and red pepper rice, a little parsley powder, 0/0g of garlic paste/kloc-0, 5g of red oil/kloc-0, 30g of starch and 30g of flour respectively.

Making:

Step 1. Cut the beans into 6 cm long sections, put them in a boiling pot with refined salt, and take them out when they are cut off; Put flour and starch into a bowl and mix well. Beat in eggs. Add some water and a little salad oil to make an egg paste.

Step 2: Clean the pan, inject salad oil and burn it to 70% heat. After the beans are evenly hung with egg paste, put them into the pan one by one, fry until the color is golden and cooked, and drain the oil.

Step 3: ignite another pot, add red oil to heat it, add garlic paste, green pepper rice and coriander powder to stir fry until fragrant, and finally pour in beans, add refined salt and monosodium glutamate to stir fry evenly, and serve from the pot and plate.

Practice 3

Ingredients: long bean 500g

Ingredients: 20g of dried pepper and pepper (you can add more if you like spicy taste), 5g of shredded ginger.

Seasoning: a little salt and chicken essence.

Practice: 1, after washing and drying the long beans, break them into small pieces about an inch long, and cut the dried peppers into corresponding small pieces.

2. Turn on the fire, pour the oil into the wok, when the oil temperature is 60% hot, pour in the beans and ginger and stir fry. Add the pepper and dried pepper and stir fry constantly. Don't stop at this time, otherwise the ingredients will turn black! When it is almost ripe, add salt and chicken essence, stir fry, and evenly take the pan and serve.

Matters needing attention in making stir-fried beans:

1, be sure to fry the beans, taste them when you think they are almost cooked, and then put the ingredients after confirming the heat. If the beans are not cooked, it will cause poisoning!

2. Put the ingredients when the beans are almost ripe, otherwise frying the beans after early release will lead to the blackening of the ingredients.