My family's divine beast these two days of online mid-term exams, diet is mainly light. Yesterday at noon, he said to make a dry sautéed four seasons beans, and then add a tomato egg soup, he shouted: I have eaten four seasons beans for three days! Four seasons beans bought once the amount, where to eat four seasons beans for three days? Remembering, he must have mistaken the Dutch beans he had eaten two days ago for four seasons beans. Tell him that the first two days he ate Dutch beans, and he suddenly realized that the four seasons beans were very short and small! What did it misunderstand? It is estimated that it is a sweet peas, and recently sweet peas have also been bought more. Without further ado, take it out of the fridge and let him know it, hey! Today's children are really grainless, today sort out the bean family, let him know and know, and don't make jokes in the future.
1. Four seasons of beans
green bean
Four seasons beans, also known as beans, kidney beans, April beans, etc., are annual herbs. In Quzhou, Zhejiang, it is called Qingming bean, and in Sichuan and some central China regions, it is called four season beans, which is one of the common vegetables on the table.
There are many ways to cook the beans, which can be steamed, boiled, fried, fried, and fried. However, it must be remembered that no matter how it is cooked, it must be fully cooked before eating, otherwise it will cause food poisoning.
The most common thing my family does is dry sautéed four-season beans.
Dried sautéed beans
1. Blanch the beans in all seasons first
2. Put oil in the pot, sauté garlic cloves, pour the blanched beans into the pot and sauté until the sides are wrinkled
3. You can add PiXian watercress, raw soy sauce, I do not like to give MSG chicken essence spices, if you often eat at home can also give.
4. Stir-fry again to get out of the pot
Bean carob stewed noodles
Friends in the northeast often recommend that they love the most bean carob stewed noodles, I also want to do it once, but I haven't done it yet, first send the method here, and then do it when you have time. (Roll out the noodles by hand)
1. Heat the pan with cold oil, stir-fry the shallots, ginger and garlic until fragrant, then stir-fry with pork belly.
2. Stir-fry until the color changes, add raw soy sauce and a little salt.
3. Sauté until colored, add the beans, stir-fry for about a minute, add boiling water, and the amount of water covers the beans.
4. Bring to a boil and turn to medium-low heat for another 2 minutes, put out the soup, spread the noodles on the beans, cover the pot and continue simmering over medium-low heat.
5. When the soup in the pot is about to dry, pour the soup into the pot and pour it on the noodles, cover the pot and simmer for another five minutes, add it three times, and simmer for a total of 15 minutes.
6. Turn off the heat and mix the beans and noodles well.
Second, Hollandaise beans
Hollandaise beans
The seeds of the Dutch bean were brought to China by the Dutch, so they called it the Dutch bean. A few years later, the Dutch tasted this Chinese improved Dutch bean, found it surprisingly delicious, and promoted the bean as a "Chinese bean" in the Netherlands, which also commemorated the cultural exchange between China and the Netherlands to a certain extent.
The most common practice of hollandaise beans is minced garlic hollandaise beans
Sauté the hollandaise beans
1. Heat the pan with cold oil and sauté the minced garlic.
2. Pour the beans into the pot and sauté them, then add salt.
You can also fry meat, the method is also simple, first fry the meat, the meat is cooked for 7 minutes, stir-fry the hollandaise beans, and finally stir-fry evenly.
Fried pork with Dutch beans
3. Beanstalk
Beans
Carob is an annual vegetable of the genus Cowpea in the family Rosaceae legumes. Also known as cowpeas, long cowpeas, striped beans. Rich in protein, carotene, high nutritional value, good taste, is one of the popular vegetables widely cultivated in northern China, and its popularity ranks first in all kinds of vegetables.
Minced meat and beans
Ground three fresh
There are many kinds of methods of beans, including minced fried beans, ground three fresh, garlic beans, as well as using beans to make dumpling fillings, using beans to make capers, beans to make dishes are too homely, everyone will do I will not list the methods.
4. Sweet peas
Sweet peas
Sweet peas are also known as broad-leaf mountain peas and pod peas. Its meat is thick and juicy, sweet and crisp, tender and easy to digest. Its pods and tender heads are edible and contain a large number of vitamins, trace elements, carotene and fructose, and are highly nutritious. It is a special green vegetable imported from the United States by experts from the Institute of Atomic Energy of the Chinese Academy of Agricultural Sciences.
Corn carrot stewed peas
My favorite recipe for sweet peas is to mix colors, stir-frying yellow corn with red carrots or ham sausages, which is also a common practice. I won't list them.
There is also something that can be added to the roasted wheat filling, which is beautiful and links below.
5. Broad beans
broad bean
Broad bean (scientific name: Vicia faba L.), alias southern bean, bean, etc., also known as soybean in the north, belongs to the legume family, pea genus, annual or transennial herbaceous plants. Fava beans are the third most important winter food bean crop in the world. Fava beans have high nutritional value, and their protein content is 25%-35%. Broad beans are also rich in sugar, minerals, vitamins, calcium and iron.
In the past, I used to peel off the skin of broad beans to make egg soup, but this year I used leeks to fry broad beans and think it was very effective for defecation, so I will eat it in the future. Recipe links below.
In late spring and early summer, recommend one thing, eat it easily detoxify the intestines, thin enough to fly
Sixth, knife beans
sword bean
Knife bean (Canavalia gladiata Dc.) A cultivated subspecies of the legume genus Lycaenidae, an annual winding herb. It is also the seed of the legume bean. Harvest ripe pods in autumn and winter, dry them in the sun, peel off the seeds for later use; Or pick tender pods in autumn to eat. The dried mature seeds of knife beans, alias knife beans, large knife beans. Cosmetics use its dried seeds.
Tender pods can generally be shredded and fried together with chili peppers, which are both flavorful and easy to fry.
Seven. lentil
lentil
Lentils, the name of Chinese medicinal herbs. This product is the white seed of the legume lentil. Ripe pods are picked around the winter, dried, seeded and dried until completely dry.
Lentils can be used to roast meat, can also be stir-fried, I don't like the feeling of lentils eating in the mouth hairy, so do very little, here is not to do the picture.
The beans I listed were common beans that could be cooked, and did not contain ripe seed beans. If you miss a message, feel free to let me know in the comments section.