Northeast dry fried beans

Northeast dry fried beans

Introduction:

"When I was at school in Harbin, I found that all my classmates loved dry fried beans. I always thought it was northeast food. Today, I heard from my colleagues that it was actually Sichuan food. The beans used by others should be smaller ones. I always thought that the authentic dry fried beans were made of flat beans ~ ~ ~ but no matter how it tasted, it was still very good, so I used it Share with you. "

Production steps:

Step 1: prepare the fresh beans. I broke them with my hands, and they will taste better ~ < br > then wash the dried pepper and Chinese prickly ash, cut the garlic slices, and cut the scallions for later use.

Step 2: put cooking oil into the pot, heat it up, add pepper, garlic slices, dried pepper, saute beans after fragrant, then stir fry all the time ~ ~ ~ ~ ~ ~ (it will last for a long time), add salt to stir fry, watch the color change from green to Emerald green, and then slowly turn dark green, scatter chicken essence, stir fry, put on plate ~ sprinkle with scallion.

Step 3: it's a pity that I forgot to sprinkle scallion ~ ~ ~ Maha.

Materials required:

Fresh beans: moderate

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Garlic slices: appropriate amount

Scallion: right amount

Edible oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Precautions: 1. Don't fry the spices for too long, and don't put the dried peppers first, otherwise it's easy to scorch or the color is bad. 2, stir fry gently, otherwise damage the shape of beans, but also constantly stir fry until the color changes

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Original