Raw beans are toxic, and general cooking is very likely to cause some beans are not thoroughly cooked, so blanching is one way to ensure that all the beans are cooked. Secondly, the content of oxalic acid in the beans are very high, and oxalic acid is to cause the body to produce kidney stones is very big cause, and blanching can remove a large part of the oxalic acid in the beans. And blanched beans, in fact, will not how the brand image flavor, on the contrary, first blanch blanched beans, but also more very easy to fry, not easy very easy to paste. And in the case of blanching, you can put a small amount of oil and a little salt, that can maintain the flavor of the beans, but also allows the color of the beans to remain in a fresh case of emerald green feeling.

Subsequently, in the blanching good water when fishing up, but also be able to pass through the cool water again, this kind of beans no matter how to fry is going to be a good-looking green la. Bean curd is one of our more frequently eaten food, alias bean curd, is an annual vegetable fruit, with colorful protein, carotene, with a very high nutritional value, also known as vegetables and fruits in the meat food. Bean curd is one of the more commonly planted vegetables in our country, and therefore are often on the table a food, often eat bean curd is cooked or boiled hot, take a look at the dry lentil curd how to do more delicious.

Bean curd blanched and then fried, put some more oil in the pot, open go red, put the water on the lid to simmer, water dry when the bean curd is cooked. Stir-fried bean curd specific method is shown below:; must be prepared early raw materials contain: cucumber 400 grams, green pepper appropriate, bean curd appropriate, salt appropriate, soy sauce appropriate, oil appropriate, monosodium glutamate appropriate. Cut the bean curd, cucumber, green pepper, and put aside for emergency. Blanch the string beans in a pot, then drain. Heat more oil in the wok, put the drained string beans into the wok and saute quickly. Add the cucumber to the pan and stir-fry with a spatula.

Place the salt, green pepper and water in the pan, cover and simmer for a few minutes. Water quickly dry when put in soy sauce, MSG, stir well. Stir well and serve, that way the beans will be long fried. First cut the garlic into small pieces, cut strips of dried chili peppers, and make the bean curd into segments. Then shoot, pour oil into the pot and heat it, add garlic, dried chili peppers, pepper and stir-fry to create a fresh aroma, then pour the beans into the pot and continue to stir-fry. Put a little water in the pot, enter MSG and salt, and simmer for a while on a civilian fire. Remove from the fire and arrange the plate on it.