Liu Jiali
The typhoon of the past few days, so that many Shanghainese began to actively implement the "Tun Cai" plan, meat, vegetables, in short, familiar, first according to the amount of 3, 4 days of consumption to buy - and so on, but why are some vegetables lying alone on the supermarket shelves no one cares? Looking at it again, the slender figure of light green seems to be kidney beans, is it left because it is not familiar to Shanghainese?
Kidney beans, a vegetable that is very common in the summer in the northeast, looks a bit like elongated lentils, but the taste is very different from lentils. As a rich protein, calcium and other vitamins of the ingredients, kidney beans eat a variety of ways, the simplest of course is to boil kidney beans and eggplant, potatoes together, pay attention to some taste can be it and meat stew together, if you like to eat fried, plus some peppers and garlic, is an appetizing small fried kidney bean shreds, summer appetizers, no more appropriate. So this summer, don't really put kidney beans on the shelves lonely, after all, eating and eating, kidney beans will become familiar with you.
Stir-fried kidney bean shreds
raw material:
Kidney beans, dried chili peppers, millet peppers, garlic, ginger, oil, salt, oyster sauce
method:
1, wash the kidney beans, cut off the two ends, and then change the knife to cut into silk, set aside;
2, dried pepper, millet pepper wash, after which change the knife into silk, set aside;
3, garlic peeling, ginger washed, garlic cut into garlic slices, ginger into a knife into ginger shredded, set aside;
4, put oil in the pot, when it is 60% or 70% hot, pour the garlic slices, ginger shreds, dried pepper shreds and millet pepper shreds in, stir-fry the aroma, pour the kidney beans into the stir-fry, then add the appropriate amount of water, cover and cook, add oyster sauce and salt to taste.
Tips：
1, like all carob ingredients, kidney beans also need to be fully cooked before eating, so when frying kidney beans, we must pay attention to adding water to boil this link, it is better to slightly overdo it, and can not eat immature;
2, dried peppers bring out the aroma, millet peppers bring out the spicy taste, ginger shreds can add some spices, if you can not eat spicy, you can add less or no millet pepper in an appropriate amount;
3, oyster sauce itself with salty and fresh taste and a little sweetness, just add a little salt to taste.
Kidney bean stew
Pork belly, kidney beans, oil, soy sauce, soy sauce, salt, sugar, green onion, ginger, cooking wine
1、Wash the green onion and ginger, cut the green onion into sections, slice the ginger and set aside;
2, mix the green onion, ginger slices and cooking wine, add an appropriate amount of water, make onion and ginger water, set aside;
3, change the pork belly into thick slices, then put it into the onion and ginger water to soak, remove the blood water and fishy smell, soak for about 30 minutes and then take it out, set aside;
4: Wash the kidney beans, pinch off the two ends, then cut them into three pieces and set aside;
5, put oil in the pot, heat to 60% or 70% after adding ginger slices, then put the pork belly thick slices into the stir-fry, simmer out of the oil after the pork belly out, pour into the kidney bean segment for stir-frying, fry it into emerald green, and then pour into the pork belly, continue to stir-fry for a while, the soy sauce, dark soy sauce, sugar and cooking wine together into the pot, turn to medium-low heat and slowly stew, wait for the beans to rot, add the appropriate amount of salt to taste, you can get out of the pot.
1. Although the pork belly pieces taste better, considering the ripening speed of the beans, the pork belly pieces may not achieve the best taste, and the effect of cutting into thick slices will be better;
2, soy sauce and old soy sauce contain salt, so it is not necessary to add salt, you can season in advance to facilitate the control of the final finished product flavor.
Editor-in-Charge: Chen Hua
Proofreader: Yan Zhang