Stewed string beans in soy sauce

Stewed string beans in soy sauce

Introduction:

"Kidney beans contain two kinds of toxins, but these toxins are not terrible. As long as they are heated to above 100 ℃ and cooked thoroughly, the toxins will be destroyed."

Production steps:

Step 1: string beans, garlic, Douchi sauce.

Step 2: wash the beans and break them into inch pieces.

Step 3: chop the scallion and chop the garlic into mashed garlic.

Step 4: put water into the pan, add some salt and oil.

Step 5: Boil the beans a little.

Step 6: take out the cooked sijidou and control it to dry.

Step 7: heat the oil in the pan.

Step 8: add a small spoon of Douban sauce and chili sauce and stir fry.

Step 9: add chopped green onion and stir fry until fragrant.

Step 10: add the boiled beans.

Step 11: stir fry well, so that each string bean is covered with sauce.

Step 12: add water without beans, turn down the heat and cover until the soup is concentrated and the beans are soft and rotten.

Step 13: Sprinkle with mashed garlic.

Materials required:

Kidney beans: moderate

Garlic: right amount

Bean paste: right amount

Chili sauce: right amount

Salt: right amount

Scallion: right amount

Note: prevention of kidney bean poisoning method is very simple, as long as the whole kidney bean cooked stew can be. The amount of each pot should not exceed half of the pot capacity. After frying with oil, add appropriate amount of water and cover the pot to simmer for about 10 minutes, and use a shovel to turn the kidney beans constantly to make them evenly heated. In addition, we should also pay attention not to buy or eat the old four season beans, and remove the two ends and pods of the four season beans, because these parts contain more toxins. Make the appearance of kidney beans lose the original green, eat without bean smell, will not be poisoned.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: Maotai flavor