Everyone knows that green beans are delicious, but if they are not cooked well, they will stimulate the stomach and cause vomiting and diarrhea. So today, let's make a dry stir-fried green beans, and use a method to ensure that it is cooked and cooked consistently. After learning, we can draw inferences.

1. First, cut both ends of green beans clean with scissors, and then cut them into sections of about four centimeters. Old tendons will affect the taste. Pinch off both ends of green beans with your hands and pull off the tendons on both sides together, which will make the taste better.

Prepare some accessories. A little minced meat is reserved, green onions are cut into green onion rings, ginger is sliced first and then cut into pieces with a knife, and garlic is sliced into minced garlic after being flattened. In addition, prepare a small pot to catch 20 grams of dried red pepper and 5 grams of pepper.

2. It's difficult to control the raw and cooked degree just by dry frying, and the surface is easy to fry, so we oil the green beans. When the oil in the pot is 50% hot, pour in the green beans and fry for about one minute. Fry the green beans until the skin is wrinkled and the color turns green, so as to ensure that the oil can be removed after it is cooked.

Step 3 start cooking next

Leave a little base oil in the pot, pour in minced meat and stir-fry it quickly to get oil, then pour in dried red pepper and pepper and stir it evenly, pour in onion and ginger and continue to stir-fry, and finally pour in Laoganma Douchi and stir-fry it quickly to get red oil. Then pour the green beans into the pot, turn off the fire for seasoning, add 2 grams of salt, 2 grams of chicken powder, 2 grams of white sugar and 13 spices 1 gram, turn on the fire to quickly stir-fry the seasoning, then pour in the pepper oil and stir it evenly, and then take it out of the pot and plate it.

Tips:

1. The skin of green beans contains saponin and hemagglutinin, which can stimulate the gastrointestinal tract, destroy cells and cause vomiting and diarrhea. After high-temperature frying and cooking, the raw and cooked food is uniform, the epidermis becomes discolored and wrinkled, the toxin will be destroyed, and it can be eaten normally.

2. When stir-frying, control the temperature, don't stir-fry the pepper, stir-fry the moisture in the pepper, and stir-fry the spicy taste. Don't add any water during the whole cooking process.

Oiling can be used to cook similar dishes, which can ensure the consistency of raw and cooked food and make a better taste.