How to cook four-corner beans deliciously?
Long beans Yes Green beans One of them, also a common one in daily life Ingredients, usually eaten in summer, rich in nutrients, with diverse methods, and widely loved by the public. How to cook long beans well, whether stir-fried or cold mixed, are all good choices.
How to cook long beans well:Stir-fried long beans
Stir-fried long beans
Needed ingredients
250g of long beans,bean sprouts 3 tablespoons, fresh Ginger 1 small piece Pork 20g, 3 cloves of garlic, 1 teaspoon of cooking wine, 1/2 teaspoon of cornstarch Soy sauce 1 teaspoon, salt to taste, dry Red bell pepper 20 pieces, 1/2 teaspoon of chicken powder Peanuts 400g of oil.
Cooking steps
1. Pick out the old fibers of the long beans, wash and drain the water.
2.Cut the bell pepper into small pieces, mince ginger and garlic. 3. Chop the pork into minced meat, add cooking wine, soy sauce, cornstarch, a little minced ginger and garlic, and marinate for about 5 minutes, and further cut the bean sprouts.
4. Heat oil in a pan, add long beans and stir-fry until the skin wrinkles, then remove.
5. Leave a little oil in the pan, add
Sichuan peppercorns, when slightly fragrant, add dried red chili, minced ginger, minced garlic and stir-fry.6. Move the fried spices to one side, add the minced pork and stir-fry until the oil is absorbed, then add the bean sprouts and stir-fry. 7. Add the fried long beans, add salt and chicken powder and stir-fry quickly for 15 to 20 seconds.
Tips
Bean sprouts can also be replaced with
Winter shoots
If both are not available, use Cabbage If neither is available, use the other.How to cook long beans well: Long beans with pork Long beans with pork
Needed ingredients
Pork belly
300g, 300g of long beans, Sichuan peppercorns
Doubanjiang Garlic, pepper, sugar, ginger slices, cooking wine, salt, red chili.Cooking steps 1. Put water in a pot, boil, add pork belly, add a few slices of ginger, pepper and cooking wine, and boil again over high heat, then turn to low heat. 2. Cook the pork belly until 8 or 9 layers are cooked, remove and cool.
3. Cut the cooled pork belly into thin slices for later use.
4. Boil water in a wok, add appropriate amount of salt and a few drops of oil, add long beans to cook, cook until 7 or 8 minutes.
5. Heat the pan and add oil, add doubanjiang and stir-fry until red oil is released, then add red chili and minced garlic and stir-fry.
6. When fragrant, add the pork belly, continue to stir-fry until the pork belly is slightly charred.
7. Add the cooked long beans, continue to stir-fry, then add a little
White sugar
and salt, stir-fry evenly.
Tips 1. Adding salt and a few drops of oil to blanch the long beans can maintain the green color of the long beans, remember to cook for a longer time, because raw long beans are easy to cause poisoning. 2. Cook the pork belly to 8 or 9 layers before, and adding ginger, Sichuan peppercorns and cooking wine helps to remove the smell;
3. If the chopsticks can easily be inserted, it means it is cooked.
How to cook long beans at home
How to cook long beans at homeIngredients
Dried meat
Long beans, salt
Cooking steps
1. Wash dried meat with warm water, cut the fat and lean meat, and steam it in a pressure cooker. 2. Wash and slice long beans.
3. Heat the wok, heat the fat part of the dried meat over low heat until transparent.
4. Add Lean meat and stir-fry briefly, then set aside.
5. Stir-fry long beans until the skin wrinkles and is cooked, then add salt and stir-fry evenly.
6. Add the fried dried meat, and stir-fry evenly.
Tips 1. Dried meat is very salty, but long beans are not easy to absorb, so it is necessary to cook them separately, and add salt to the long beans to stir-fry evenly, then mix with dried meat. 2. Long beans must be cooked thoroughly, otherwise it will cause poisoning.
5. Sauté the broad beans until the skin wrinkles and they are slightly cooked, then add salt and sauté until evenly coated.
6. Add the sautéed (preserved meat) and stir-fry until combined.
Tips
1. The preserved meat is very salty, but broad beans don't absorb flavor easily. Therefore, they should be sautéed separately, adding salt to the broad beans and sautéing them until evenly coated before mixing with the preserved meat.
2. The broad beans must be thoroughly cooked, otherwise they may be poisonous.
