Introduction: The annual summer and fall seasons are the most suitable time to eat beans, because of the coolness of the beans, so the beans are also known as "natural fire dish". The fried beans, looking green, eat crispy and crisp, which is loved by many people. Although many people love to eat bean curd, but often people ask me: "Why do you fry the bean curd eat always have a kind of bean flavor, and fried, it is easy to black, which in the end is what causes". In fact, many chefs in the hotel trial dishes, will call them fried beans, because fried beans is a special test of merit of the home cooking, if the beans can be fried crispy flavor, and not black, that this chef's other dishes can be done very well, but the beans if fried without selling, and also very greasy, that the basic skills of this chef does not have a good grasp.
And everyone fried beans, the pretreatment method has 2 kinds, one is blanching, which is a lot of families will use the method, the advantage is to save oil, and there is a method is the oil, this method is most commonly used in the hotel, you can make the beans quickly cooked through, but these 2 methods I do not recommend, because blanching the beans to eat the taste is worse, and over the oil of the beans to eat will be particularly greasy! And Hu chef after many studies, found a fried beans very practical method, as long as you learn to fry my beans this trick, not only can the beans green, and beans eat very flavorful, eaten my fried beans people, all said I fried beans is really a great!
Instrument Preparation: 500 grams of bean curd, 10 grams of millet pepper, 5 grams of minced garlic, 20 grams of Lapacho beans, 2 grams of chicken essence, 3 grams of sugar, 2 ml of Yipinxiang, 10 grams of lard, and a moderate amount of salt.
Fried bean curd practice:
The first step: first of all, break the bean curd into 4 cm strips, and then put the bean curd into the salted water to soak for 10 minutes, 10 minutes, and then rinse the bean curd with running water 2 times can be spare.
The second step: the pot is hot, and then the beans into the pot, medium-high heat to the surface of the beans when the water fried dry, then put a spoonful of salt, and then continue to medium heat and quickly stir-fry beans for 1 minute, until the surface of the beans are turned into a dark green can be up.
Step 3: put the lard into the pot, the oil temperature of 6 into the heat, the millet pepper, garlic, Lapacho beans into the pot incense, and then the beans, salt into the pot, continue to medium-high heat frying for 1 minute, if the pot is too dry, you can point along the edge of the pot a little bit of water.
Step 4: After 1 minute, add the pint of soy sauce and chicken broth to the pan, and continue to stir-fry for 20 seconds before serving.
Note: When frying the beans, be sure to first put the beans into the pot on medium heat to stir for 1 minute, and also need to put a little salt in the pot, because salt can make the beans in advance of the taste, but also to make the beans have been to maintain the green color. When stirring the beans, be sure to stir on medium heat, if the fire is too big, the beans will become mushy, and the fire is too small, the beans will appear a lot of water, thus affecting the appearance of the beans.