The home cooking method of kidney beans is as follows:

Ingredients: 400 grams of kidney beans, a bowl of soup stock, appropriate amount of oil and appropriate amount of salt.

1. Phaseolus vulgaris is a type of pea. It is a type of pea that can be eaten both as pod and pea. The meat is thick and plump, the beans are fresh and tender, and the taste is particularly good. However, the yield is lower than that of ordinary peas, so it is rarely seen on the market. , the surface of Caidu’s pods is relatively flat and looks fleshy.

2. First tear off the silk at both ends of the kidney beans.

3. After all the peas are processed, rinse them twice with water, clean the pea pods piece by piece with your hands, and drain the water slightly.

4. Put oil in the pot, pour the pea pods into the pot, and stir-fry over high heat until the color on the surface of the pods becomes noticeably brighter.

5. At this time, pour a bowl of soup along the edge of the pot. Chicken soup or pork rib soup can be used, as long as it is broth. Burning the pods with foods rich in amino acids is more conducive to the absorption and utilization of nutrients. , the amount of soup is best to cover the pods.

6. Cover the pot and cook over high heat until the juice is slightly reduced.

7. Bean pods are easier to ripen. If you like a softer texture, you can cook them for a little longer and add salt to taste before serving.