Ingredients: 500g kidney beans, 3 peppers, 6 tablespoons sesame oil, 0 tsp 65438+ salt, 5 cloves garlic. Break the beans into long strips for use. Boil kidney beans with boiling water until they are 80% ripe, and the kidney beans will change color and taste. Pour in 6 tablespoons sesame oil. Add garlic and saute until fragrant. Take out kidney beans, let the water drop dry, then pour in the fried garlic and pepper, stir-fry over high heat until cooked. Simmer for three minutes on medium heat and serve.

Ingredients: 500g kidney beans, 3 peppers, 6 tablespoons sesame oil, 0 tsp 65438+ salt, 5 cloves garlic.

1. Break kidney beans into long strips for later use.

2. Boil kidney beans with boiling water until they are 80% mature. If you want to keep the bright color of kidney beans, you can add some white vinegar.

3. Pour in 6 tablespoons sesame oil.

4. Add garlic and stir fry.

5. Take the kidney beans out, and when the water drops are dry, pour them into the fried garlic and pepper, and stir fry over high fire.

6, simmer for three minutes in the middle of the fire.

Kidney bean: also known as kidney bean, leguminous plant. Mexico and Argentina, native to America. Rich in nutrition and high in protein, it is both a vegetable and a grain. Beanstalk is pubescent or glabrous when old. Pinnate compound leaves with 3 leaflets; Stipules lanceolate. Leaflets broadly ovate or ovate-rhombic, lateral oblique, apex long acuminate, apiculate, base rounded or broadly cuneate, entire, pubescent. The raceme is shorter than the leaves, and there are several flowers at the top of the inflorescence; Bracteoles ovate, with several raised veins, persistent; Calyx cup-shaped, connected with the upper two lobes to form a slightly concave lobe.