There is nothing wrong with putting the oil in first and then putting the bean paste in. It's a good idea to put the bean paste in before the stir-fry to bring out the flavor of the dish, and to complete the color of the dish, so you can put the bean paste in the oil first, and then put in the chopped green onions, ginger and garlic to stir-fry the food when the oil turns red.

Double the amount of oil you put in the pan, the pan is not hot, or the heat is too much. The bean paste is ready to eat, it can be used cold or as a cooking ingredient, try not to cook it in the pan for too long.

Expanded Information:

Nutritional Analysis:

1, the main ingredient of bean paste Protein, fat, vitamins, calcium, phosphorus, iron, etc., these are indispensable nutrients;

2, bean paste is rich in high-quality protein, cooking can not only increase the nutritional value of the dish, and protein in the microbial role of amino acids, can make the dish presents a more delicious taste, appetizing effect of food;

3, bean paste is also rich in Linoleic acid, linolenic acid, the human body to supplement essential fatty acids and reduce cholesterol are beneficial, thereby reducing the chances of cardiovascular disease;

4, the fat in the soybean paste is rich in unsaturated fatty acids and soybean phospholipids, to maintain the elasticity of blood vessels, brain health and prevent the formation of fatty liver role.

Baidu Encyclopedia - Bean Paste