Minced bean

Minced bean

Introduction:

"Yesterday, I sent a bean paste and concanavalin. Some relatives said it was kidney bean, not concanavalin. I think maybe the supermarket made a mistake. Maybe there are too many names for this bean. Of course, a lot of times, we also call it string beans, but that day in the supermarket, the package said that it was sword beans. Ha ha, regardless of it, in short, this kind of beans is still very delicious. In my words, this kind of beans is very delicious. Today's sliced meat and fried beans. It's still so delicious. This time, before frying, I blanched the beans until they were about eight mature, and then used them for frying. In this way, the taste of the beans seems more tender, and it also saves a lot of time. I hope you like it. "

Production steps:

Step 1: prepare the meat and beans.

Step 2: Boil the soup pot with water and fine salt, and then blanch the beans until they are mature.

Step 3: drain the water out of the pot and set aside.

Step 4: hot dry pot, fat meat, fry until the oil.

Step 5: put the lean meat slices into the pot again.

Step 6: stir fry until the lean meat changes color, then put the beans into the pot and stir fry.

Step 7: add appropriate amount of fine salt to improve taste.

Step 8: turn the heat down, add the right amount of scallion, then out of the pot.

Step 9: a simple and refreshing meat and bean section.

Materials required:

Pork: moderate

Concanavalin: 250g

Salad oil: right amount

Scallion: right amount

Fine salt: right amount

Note: blanch the beans before frying, one is to save time, the other is to taste more tender.

Production difficulty: simple

Technology: stir fry

Length: 20 minutes

Taste: light