Preparation of ingredients
long bean curd, sprouts, green onions, garlic, salt, soy sauce, sesame oil
Production method
1, long bean curd washed, cut into small sections, green onions shredded, garlic minced.
2, start a pot of boiling water, blanch bean curd, pot boil into a little salt, cut cowpeas into the pot, blanch for a minute fish out rinse, standby. This step is to let the long bean curd fried out is bright green.
3, start the pan pour oil, oil is hot, burst incense onion, add a spoonful of crushed rice sprouts, into the bean curd stir fry for two minutes, pour into the minced garlic, soy sauce soy sauce, a little sesame oil, stir fry evenly, out of the pan on the plate.
2, when making bean curd vegetables must be fried, eat more safely.
Seasonal beans are a vegetable that people often eat, know that it is delicious, whether it is alone stir-fried, or stewed with meat, or blanched and cold, are very much in line with people's tastes. And in the south four season bean picking period is very long, across the season, so the name four season beans. Four-season beans themselves contain two toxins But these toxins are not scary, as long as the beans are heated to over 100 degrees Celsius so that they are thoroughly cooked, their toxins will be destroyed. Here to share a cold beans.
Ingredients
Four-season beans
Accessories
Garlic, green onions, soybean paste, bean paste, salt, chicken broth, oil.
Preparation method
1. Bean curd washed, cut into sections and spare.
2. Start a pot filled with water to heat, pour in the string beans, add a little salt and oil, let the beans keep their color, cook until broken, fish out.
3. Wash and cut green onions, garlic minced spare.
4. Start a pot pour cool oil, burn to 60% of the heat into the bean paste, soybean paste, green onion and garlic stir fry evenly.
5. Add a little water, cook for 2 minutes, so that the soup is fully integrated into the flavor.
6. Pour in the string beans and stir-fry well. Cover the pot with a lid and simmer for 5 minutes to coat each bean with the sauce. After simmering, open the lid of the pot, use high heat to collect the juice, and then, sprinkle a little chicken stir fry can be out of the pot.
Tips
Four Season Beans must be stewed through the stewed, to the four season beans in a blood clotting substances and hemolytic saponin, thoroughly evaporated, otherwise, a little careless will cause food poisoning, remember!
Hello readers and friends, I'm Zhenge love food, continue to update the most simple and easy to learn food tutorials every day, thank you for reading my share of food articles, experience and everyone together **** enjoy, today I want to share with you is: 'frying bean curd, remember not to directly under the pan frying! Teach you a wonderful trick, beans more flavorful, but not yellow!
The summer temperature is high, and there is enough light, which is excellent for the crops and vegetables in the ground, so there are a lot of kinds of vegetables in summer, including many vegetable legumes, such as beans, kidney beans, cowpeas, etc., which are rich in nutrients and good taste, and are very suitable for summer consumption.
Cowpea, also known as bean curd, is a typical summer vegetable. I remember when I was a child, cowpeas were hung one by one on the shelves in the ground after the beginning of summer. Although cowpeas are now available all year round, only the summer cowpeas are the most delicious, crisp and tender, slightly sweet flavor, cut into small sections and fried in lard, very fragrant.
Cowpeas contain a variety of vitamins and minerals, eaten regularly can strengthen the stomach and kidney, beauty and slimming, is the ideal healthy food.
Summer cowpeas, a large number and fresh, the key is cheap, 1 catty 2 dollars, buy a few dozen pounds made of pickled beans, is a very good meal with small dishes. Usually I will often do lard fried cowpeas for my family, the flavor is fresh and flavorful, more delicious than fried meat.
Stir-fried cowpeas is a very simple home cooking, but many people can not stir fry, the reason is that the cowpeas are not bright green, love yellow, but also not easy to taste, the flavor is very bland. Fresh cowpeas are very compact and really don't taste good, so the way they are handled is important. Most people fry cowpeas, are cut and directly into the pot to fry, this is the wrong approach.
Fried cowpeas, never directly fried! The chef teaches you the right way to deal with it, ensuring that the cowpeas are fragrant and flavorful and delicious.
Here I share with you the method of frying cowpeas, keeping this in mind, you can also fry at home than the meat is also fragrant stir-fried cowpeas, not yellow, and flavor, delicious.
Stir-fried cowpeas
Prepare fresh cowpeas, garlic, peppercorns, dried chili peppers, salt, chicken essence, lard and so on.
Directions
1, fresh cowpeas with a knife cut into 5 centimeters long section, put into the water, add a spoonful of salt and mix well, soak for 10 minutes. Fish out after soaking, rinse well with water and control the water.
2, cowpeas into a large bowl, add a spoonful of salt, mix well with your hands, continue to marinate for 20 minutes, pour off the excess water.
3, frying pan pour into the appropriate amount of water, high heat boil and pour into the marinated cowpeas, blanch for half a minute, fish out the cowpeas, pour into cold water to cool, fish out and drain the water.
4, add a moderate amount of lard in the frying pan, lard is more fragrant than vegetable oil, when the oil temperature is seventy percent hot, add peppercorns, garlic, dry chili pepper section stir fry flavor, pour into the cowpea section and stir fry quickly for half a minute, add a moderate amount of salt, chicken seasoning, stir fry evenly, you can get out of the pot, and fragrant and flavorful stir fry cowpeas are ready.
---- cooking tips ----
First point, cowpeas are not It is easy to taste, so you can't fry it directly in the pot, you have to pickle it with salt, it will make the cowpeas taste in advance, and it will also make the cowpeas soft.
The second point is that cowpeas must be pickled first and then blanched, the order can not be reversed, otherwise they are still not flavored. Blanching can make cowpeas cook quickly, reduce the loss of nutrients, keep the bright green color, and not turn yellow.
The third point, cowpea flavor is relatively fresh, in the seasoning, remember not to put other seasonings, just add salt and chicken essence on the line, the taste is very fresh, soy sauce, five spice powder and other colorful and heavy seasonings do not put, it will affect the appearance and taste.
Fried cowpeas, can not be directly fried! The chef teaches you to do one more step, green and not yellow, and flavorful. The correct approach is to soak in lightly salted water, then pickle with salt, and finally blanch, the cowpeas can be directly cold, but also can be fried, have you learned?
Glad to answer your question:
Here I will share the practice of fried eggplant with long bean curd:
Ingredients: 500 grams of long bean curd, 1 eggplant, 2 grams of salt, 6 grams of soy sauce, 2 pieces of garlic, chicken broth, 1 piece of red pepper, oil.
Practice: first long bean curd cut into sections, eggplant, red pepper cut into pieces, chopped garlic standby, oil into the pot to heat, long bean curd small pot of oil to the break can be fished out of the oil standby, in the oil will be heated to 7 hot when poured into the eggplant over the oil (oil temperature is too high eggplant is easy to old, the oil temperature is too low oil will be sucked into the eggplant), the oil over a good fish out of the oil standby, the oil will be in the pot to dump, the remaining bottom oil, in the garlic puree, Red pepper into the pot after the explosion of incense, pour into a good oil long beans and eggplant, add salt, soy sauce, chicken essence, stir fry a few times over high heat, turn off the fire plate, a very delicious long beans fried eggplant is done.
Prepare the materials, 1. Choose a little tender bean curd, do not kind of old, and then bean curd folded off the ends and washed, garlic peeled and washed. 2. bean curd cut inch section, garlic sliced. 3. pot filled with the right amount of oil to heat, add the garlic slices popping. \r
4. Pour into the bean curd stir-fry until it turns green. 5. Add 1 small bowl of water, cover and simmer until the water dries up or so. 7. Add salt, MSG and stir-fry, you can also put a little bit of pepper a little bit, like to eat spicy can be put a red chili pepper slices taste. 8. Sheng into the plate, ready to eat. 9.
Blanch with water, then put the oil, add onion, ginger and garlic, fried beans, and finally add some olive groceries, quite delicious
Boil a little bit, and then fried
Now is the time to eat beans. What can you do with vegetarian fried string beans. If you like to eat chili pepper, you can put chili pepper. If you don't like chili peppers, leave them out. I like to eat chili. So will add chili into it. Prepared ingredients are: long bean curd green and red chili garlic cloves two slices. First, we wash the bean curd and cut into pieces, the length of which you like. Cut the chili peppers. Garlic cloves. The second pan into the oil. Add the garlic and then add the beans and stir-fry for two minutes and then add the chili pepper and stir-fry. The reason why you put in the chili after that is because chili peppers are easy to cook. The beans are not easy to cook. Meanwhile, if the water is dry and the beans are still very raw, add water and simmer for a while. 3rd add salt, MSG, soy sauce to taste. Note: fried string beans salt than fried other dishes can be appropriate a little more. Stir-fry until the bean curd becomes soft and skinned on the pot can be loaded on the plate. Summarize: want to quickly cooked beans with oil to fry. This time faster. Not in a hurry and want to eat the green flavor of the beans in the pot slowly fried
favorite tomatoes fried beans ~
beans cut into sections, tomatoes cut into pieces.
Put oil in the pot, first sautéed shallots and garlic slices, put bean curd stir-fry for five minutes, put the tomatoes stir-fry for three minutes. Add the favorite seasonings on it.
Personally, I prefer to fry the tomatoes first, fry the juice, the juice immersed in the beans is very delicious.
In summer, this sour seasonal dish is very popular.