Four seasons beans are the alias of the beans, and the names of the various places are different, so its names are really many: kidney beans, kidney beans, Qingming beans, eyebrow beans, etc., what is the name, anyway, it is like this, and it is also one of the common vegetables on the tables in the north and south. Whether it is stir-fried alone, simmered with meat, or blanched and mixed, it is very suitable for people's tastes. However, the beans are slightly poisonous and must be cooked thoroughly to eat with peace of mind. Today I made a dried sautéed four seasons of beans, added a little minced meat and tempeh, the taste is particularly great, especially just rice or steamed buns, really fragrant! Less salt secret: tempeh is salty, minced meat is easy to absorb salty taste, and the four seasons of beans are smooth and not easy to taste, but its taste is sweet and tender, so as long as the minced meat and tempeh can taste salty, when eating, even minced meat, tempeh, four seasons beans together into the mouth to chew, more highlight the characteristics of this dish. In addition, if you can eat spicy, put some red pepper or millet spicy, both in terms of color and taste.
By meggy dancing apple 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Four seasons beans 600 g
1 dish of minced meat
1 dish of wet tempeh
Millet spicy 1 pcs
4 cloves of garlic
Oil to taste
Salt 1 g
Soy sauce 10 g
<h2>Practice steps</h2>
1, four seasons of beans remove the two ends and side tendons, clean and drain the water
2. Split into 5 or 6 cm long segments
3, put more oil in the frying pan, when the oil temperature reaches 6, 7% of the heat, the beans into the pot, add a little salt and simmer, can accelerate the speed of dehydration, conducive to maturity;
4, until the skin of the beans is wrinkled, the color can also become transparent and can be fished out; the oil is poured out to make another filling, mix vegetables, and stir-fry, but do not repeat the fried food
5: Mince the garlic and cut the millet into spicy rings
6: Leave the bottom oil in the wok, put the meat filling into the pan and sauté to change color
7: Add wet tempeh, minced garlic and millet pepper and sauté until fragrant
8: Put the beans into the pot, don't sprinkle salt, pour some soy sauce, mix well, and get out of the pot
9, looking at the black, in fact, it is very flavorful; soy sauce, meat aroma, the tenderness of the beans of the four seasons, and the slight millet spicy, rice is more than half a bowl
<h2>Tips</h2>
1. Stir-fry the four seasons of beans and become wrinkled and cooked; 2. Wet tempeh is cooked, so just put it into the pot and mix it evenly.
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