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Dried sautéed four seasons beans is a special traditional dish, belonging to the Sichuan cuisine family, the main ingredients are four seasons beans, pork, red dried peppers and so on. Dried sautéed four seasons beans taste dry and spicy, appetizing wine. Simple to make, easy to use, rich in nutritional value, it is a home-cooked dish with full color and flavor.
Beans, beans vegetables mainly include lentils, knife beans, peas, cowpeas, etc., most people only know that they contain more high-quality protein and unsaturated fatty acids (good fat), in fact, its mineral and vitamin content is higher than other vegetables pork, is a kind of beans with high nutritional value, as well as to enhance appetite, alleviate iron deficiency, anemia, nourish the stomach, water and swelling, strong bones.
In the cooking of four seasons beans should be noted, raw four seasons beans contain saponins and hemoglogglutinins, if the cooking heating is not thorough, the toxin components of the beans are not destroyed, after eating will cause poisoning, in addition to bloating should not eat four seasons beans.
Today I will teach you a home-cooked dish - dried sautéed four seasons beans, its taste is crisp, delicious, very suitable for the next meal of a dish, the following to introduce the specific production steps for you.
【Dried sautéed beans】
1. First of all, we prepare the ingredients, 200 grams of seasonal beans, pinch off the two ends with your hands, and pull the tendons on both sides together, the old tendons will affect the taste.
2. Put the picked beans into the basin, add an appropriate amount of water, wash and fish out the water control.
3. Put the washed beans, stack them neatly, cut them into 3 cm long pieces, put them on a plate and set aside.
4. A small piece of pork, first cut into evenly sliced pieces, then chopped into granules, put into a pot for later.
5. 3 garlic, pat hard, then cut into granules, ginger pieces, also pat flat cut into granules and garlic put together.
6. Prepare a small pot and grab a handful of dried chili peppers and a handful of peppercorns for later.
7. After the ingredients are prepared, we fry the beans in oil, burn the oil in the pot, the oil temperature is 50% hot, when the oil surface is slightly smokey, pour in the cut beans, and use a spoon to continuously push, fry for about 2 minutes on medium heat, when the beans become green and the skin is slightly wrinkled, pour out the oil control.
Trivia: Underripe beans can irritate the digestive tract and cause food poisoning. Fry the beans in oil to make them raw and cooked inside and outside, so as to achieve the purpose of quick frying later.
8. Then, we start cooking, leave the bottom oil in the pot, after the oil is hot, pour in the cut meat particles, quickly stir-fry the meat particles and stir-fry the incense, then pour a little cooking wine from the side of the pot to remove the fishy taste, stir-fry a few times, pour in the peppercorns, peppers, turn on a low heat and stir-fry to create a spicy flavor. If the temperature is too high, the pepper will be stir-fried paste, then pour in ginger and garlic, stir-fry the garlic, and finally pour the beans into the pot, stir-fry evenly to taste the pot.
9. Add 2 grams of salt, 1 gram of chicken essence, a little pepper, a little sugar to freshen, then sprinkle a handful of white sesame seeds, turn on high heat, quickly turn the pot to open the seasoning, turn well and then you can put it on the plate.
Well, this crisp and delicious dried sautéed four seasons beans are ready, like friends hurry up and try it!
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Copywriter: Wen Xiaonuan