If you want to ask me what dishes are more tangled in the kitchen and what dishes are more entangled, I will tell you that when you fry beans, it is more tangled.
For example, bitter gourd, because of the bitter taste, when everyone is fried in the pot, in order to reduce the bitterness of the bitter gourd, they often choose the method of blanching to remove the bitter taste, plus the taste of bitter gourd, everyone prefers to eat the kind of soft, so when blanching, they often deliberately cook for a while, and the bitter gourd will be more delicious when it is boiled soft.
There are also some leafy vegetables that contain more oxalic acid, such as: water spinach, amaranth, spinach, shiitake mushrooms, etc., in order to eat a healthy diet, they will be blanched before stir-frying. Because oxalic acid can precipitate in the water during the blanching process, even if the taste of these leafy vegetables will change slightly after blanching, everyone will still choose to blanch after weighing the pros and cons, because a healthy diet is still more important than the taste.
Why does it seem to me that fried beans is a more tangled thing?
The reason for the entanglement is actually this, the more you want to make the beans more delicious, the more you will care, this is human nature, most friends in this mood, will be more entangled.
After blanching the beans, the beans may be boiled softly, affecting the taste, and the cooking time is not enough and I am worried that the beans are not fully cooked, and it will be unhealthy to eat them, mainly because the raw beans are indeed problematic to eat.
How to deal with the remaining cooking oil, the fried beans taste greasy, and the taste of the processed beans is not good, especially when the family does not like the cooking method of oil.
Neither blanching nor oil, stir-frying beans in a pot, beans are indeed difficult to fry, it takes a long time is not a thing, the important thing is that the beans are fried in the pot for too long, fried at high temperatures, and the beans are not emerald green after they are fried, but black-green, and there is no appetite when you look at them.
I'll give you an idea, don't be too entangled, follow this method to process the beans, neither blanching nor oil. You can put the cleaned beans into a vegetable pot, sprinkle with some salt, stir well with chopsticks, marinate for 15-20 minutes, after the beans are pickled, rinse the beans and then stir-fry them in the pot.
Beans are rich in nutrients, containing protein and a small amount of carotene, vitamin C, and vitamin B, and are vegetables with high nutritional value. What everyone doesn't know is that the carbohydrates in the beans can play a role similar to food, and are often eaten as a main dish, and the fiber in the beans can also strengthen gastrointestinal peristalsis.
Fried beans, many housewives are struggling with whether to blanch or over-oil? The third method is taught above, after salting, then stir-fry in a pot, stir-fry until it is broken, and then fry the minced meat and ingredients, and simply a single plate of delicious minced meat fried beans is ready. In the process of frying, in addition to the question of oil or water, in fact, there are many skills in frying beans, and the following will tell you about some of the experience, skills and details that I have accumulated and sorted out in the process of cooking beans.
1. When frying beans, do you overoil or blanch?
Beans are difficult to fry, and this method is also more suitable for green beans, which is relatively simple compared to blanching or oiling, and it is also easier to grasp than directly stir-frying in the pot and wasting more time.
This is a relatively simple technique, when frying beans, neither blanching nor oil, you can first marinate the beans with salt for 20 minutes, then rinse them, and then take the method used when drying the beans, use a small amount of hot oil in the pot to quickly cook or fry the beans, and the time for drying the beans in the pot is relatively short, about 3-5 minutes, you can make the beans completely cooked, and you don't have to worry about eating raw beans.
The benefits are more obvious, one is more fuel-efficient, the taste of the beans will not be too greasy, and the other is the salt-salted beans, when they are stir-fried in the pot, they can also be fried quickly, and a small amount of salt can be added in the process of stir-frying, so that the beans can also be flavored in advance.
There is a key question here, how to tell if the beans are ripe or not?
Before I learned this method, every time I fried the beans, I would use my chopsticks to pick up the beans in the pot and try until I had the familiar taste.
When stir-frying the beans, you can first observe the color of the beans in the pot, when it changes from turquoise to greenish-yellow, it means that the beans are fried.
If you can't distinguish the color of green and yellow, you can use a spatula to try, if you can use a spatula to cut off the beans in the pot easily, it means that the beans are fried.
When it is easier to cut off the beans with a spatula, you can use chopsticks to pick up a bean in the pot and try it.
2. Some tips for frying beans?
In fact, if you want to fry the beans deliciously, in addition to being able to distinguish whether the beans are fried, there are also some skills that you also need to master, after all, the simpler the dish, the more skills.
1. Although stir-fried beans are a common home-cooked dish on your table, if you pair it with some pork belly or shredded meat, in addition to increasing the taste of the dish, it can also make the taste of this plate of fried beans with shredded meat more complex. From my personal point of view, fried beans with shredded meat or fried beans with minced meat are quite good, more delicious than stir-fried beans, and the method will be more complicated.
2. If you go to the kitchen to cook, the purpose is to fry and eat, the requirements are simple, and it doesn't matter whether it is delicious or not, then you can indeed take the way of blanching to process the beans. Blanch the beans, if the boiling time is too long, the taste of the beans will be softer, because it is cooked, the crisp taste of the beans will become soft.
If you feel that the method of pickling first, and then stir-frying in the pot is not good, you can put the beans into the steamer and steam for 3-5 minutes, the water in the steamer starts to time after boiling, and then the beans are steamed and then fried, so as to avoid the loss of water of the beans, and the taste can be crisp at the same time, the color is still verdant and green.
3. The taste of beans is good, especially in summer, the taste is sweet, so when you fry beans in the pot, whether it is with shredded meat or minced meat, it is best to add a little lard to the edible oil, and the fragrance and taste of vegetables and pork will be much better.
4. Let's talk about the skills of choosing beans, you should choose the one without wormholes, because the vegetables such as beans are easier to attract insects, try to choose the one that does not have wormholes and looks smoother.
Fresh and tender beans, the color is blue-green, the color is relatively uniform, and it is more refreshing to look at, but when you buy beans, you should pay attention to the yellow-green beans, this kind of beans are either placed for a long time, or they are already old, so don't buy them.
The full taste of the beans must be relatively tender, and when you buy such beans and fry them in the pot, the taste is also much better. At the same time, it is best to pay attention to the tendons of the beans, it is best to pinch them, and if they can be broken, the beans are relatively fresh and tender, and do not buy them if they are pinched.
3. How to fry beans with shredded pork?
The above has introduced 2 ways to deal with beans, one is to marinate with salt and then stir-fry in the pot, the other is to steam in the pot for 5 minutes, and then fry the beans in the pot after steaming, these two methods are relatively easy to deal with the beans, and at the same time, they can also make the taste of the beans crispy, you can choose the most suitable treatment method according to the taste of your family.
Ingredients: beans, a little pork belly, a little minced garlic, 2 spicy millet, a little tenderloin, salt, light soy sauce, cooking oil, white sugar, water starch, etc.
Here's how:
1. First process the tenderloin, first cut it into meat slices, then change the knife into shredded meat, then marinate the shredded meat, add water and a little starch, grasp and mix evenly, and at the same time put in a little light soy sauce after grabbing and mixing for a while, and then grab and mix again until it is more viscous, put in cooking oil, lock in the moisture, and put it in the chilled marinade for 10 minutes.
2. Pinch the head and tail of the beans, rinse them with water, soak them in clean water for 10 minutes, then you can add a little salt, so that the processed beans are clean, and when you eat, you can also feel more at ease.
3. When soaking the beans in water, peel the pork belly and cut it into thin slices, a small piece of pork belly is enough, mainly to stir-fry the fat in the pork belly, which is more delicious than using lard directly.
4. We choose the simplest treatment method, drain the soaked beans, boil the water in the steamer, put the beans, steam them for 5 minutes on high heat, and put them out for later use.
5. Put a little cooking oil in the pot, heat it slightly, add the marinated shredded meat, fry the shredded meat until it changes color and then slip away, then put it out for later use.
6. Leave the bottom oil in the pot, put in the pork belly slices, stir-fry the fat, stir-fry the pork belly until it is browned, add minced garlic and millet and stir-fry until fragrant, add the steamed beans and stir-fry evenly, add the fried shredded meat, stir-fry evenly again and start seasoning.
7. Add a little salt, white sugar and light soy sauce, stir-fry evenly, a plate of delicious shredded pork fried beans is ready, the taste of shredded meat is tender, the taste of pork belly is burnt, and the taste of beans is crisp.
Writing here, I still want to say a few words, when frying beans, do you overoil or blanch? It's not right, teach you 4 tricks, emerald green and refreshing without yellowing.
This is a relatively simple technique, when frying beans, neither blanching nor oil, you can first marinate the beans with salt for 20 minutes, then rinse them clean, and then take the method used when drying the beans, use a small amount of hot oil in the pot to quickly cook or fry the beans, and the time for drying the beans in the pot is relatively short, almost 3-5 minutes, you can make the beans fully cooked, and you don't have to worry about eating raw beans.
The benefits are more obvious, one is more fuel-efficient, the taste of the beans will not be too greasy, and the other is the salt-salted beans, when they are stir-fried in the pot, they can also be fried quickly, and a small amount of salt can be added in the process of stir-frying, so that the beans can also be flavored in advance.
I like to express love with food, believe that giving love is the best way to make yourself happy, and deeply believe that food is the only way to soothe people's hearts.