Teach you how to cook green and juicy

Teach you how to cook green and juicy

Introduction:

"String beans are called beans in the north. They are a very colorful vegetable. The reason why they are so colorful is that they are very difficult to" handle. ". Unlike green leafy vegetables such as bean sprouts and spinach, they will be cooked in the pot. If you give them some temperature, they will be brilliant. If you give them some more temperature, they will be rotten. It's really hard for the people who eat such a bad vegetable. Since childhood, we have been told by our elders: beans must be cooked... There is a saying in Chongqing: oil and salt don't go into kidney beans... So, stew them in soup, boil them in water, fry them in oil until they are "black with ten fingers and two sideburns" before people eat them... And they can't stop eating chopsticks... This dish is my heart's love... Everyone can eat a plate... "

Production steps:

Step 1: get all the materials ready,

Step 2: after boiling, add a spoonful of salt and a few drops of oil, blanch the beans for 2 minutes, remove and drain.

Step 3: put oil in the pot (a little more oil) and put millet pepper, dried pepper and garlic into the pot to make it smell.

Step 4: quickly disperse the minced meat with a shovel, pour in cooking wine, and dry the water

Step 5: add the soy sauce and stir fry for a while

Step 6: pour in the boiled green beans, stir fry, add salt. Stir fry slowly over low heat

Step 7: continue to stir fry over low heat to avoid pasting the pot. Stir fry until the minced meat is slightly dry. Add chicken powder when the surface of kidney beans is wrinkled. Turn off the heat and get out of the pot. The string beans are cooked in oil. Don't add any water

Materials required:

Kidney beans: moderate

Pork stuffing: right amount

Salt: right amount

Soy sauce: moderate

Chicken powder: right amount

Dry pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Note: when frying vegetables, don't cover it. It's like a bread with a shelf life of one day. After the shelf life, you can't eat it. If the temperature of cabbage nutrition exceeds the dissolved vitamins in water, it will run away with the moisture.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh