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Dried sautéed seasonal beans are a popular home-cooked dish, whether it is street food stalls or high-end restaurants, there are traces of dried seasonal beans. The water in the beans is sautéed at a high temperature, and a little minced pork and dried peppers are added, not to mention the rice!
Four seasons beans are also known as rack beans, eyebrow beans, and beans. The grains of the four seasons of beans are round, the pods are thick in flesh, and the shape of the beans is cylindrical. When we choose the four seasons of beans, we must choose the color of turquoise, with the hand to squeeze the tight, so that the four seasons of beans are full of moisture, and it is crisp enough to eat.
<h1 class="pgc-h-arrow-right" data-track="7" > ingredients needed to make dried beans</h1>
Ingredients: four seasons beans, pork belly, sprouts.
Seasoning: salt, cooking oil, dried chili peppers, peppercorns, minced garlic, minced ginger, balsamic vinegar, soy sauce, cooking wine.
Note: Sprouts are a kind of pickled pickle unique to Sichuan region, which is made of mustard green stems, and can not be left at home.
<h1 class="pgc-h-arrow-right" data-track="11" > the practice of sautéing beans</h1>
【Ingredients】 After cleaning the beans, pinch the head and tail, and then break them into small pieces by hand and set aside; cut the pork belly into small cubes, and chop the ginger and garlic for later.
Everyone's doubts: do you want to blanch the dried beans?
No, you don't. Dried sautéed four seasons beans pay attention to a "dry" word, the water in the four seasons of beans fried dry, beans to eat fragrant enough! However, directly put the four seasons beans into the pot and sauté, it is inevitable that the frying is not cooked, in order to make the beans ripe quickly, the four seasons beans need to be fried.
【Fried beans】
Burn oil in the pot, the oil temperature is 4 to 5 percent hot, put the beans into the pot, you can use chopsticks to test the oil temperature, when the chopsticks begin to bubble rapidly, the oil temperature is almost the same. Stir constantly with a spatula to fry the beans thoroughly. When the beans are fried to the point where the surface is wrinkled and yellow, it can be fished out.
【Dry sautéing】
Leave a little oil in the pot, heat the oil and put the peppercorns in, sauté to bring out the aroma. Then put the minced ginger, garlic and dried chili peppers into the pot and sauté, stir-fry until fragrant, add minced meat, stir-fry the minced meat loosely, stir-fry crisp! The aroma of pork belly is simmered. At this time, reduce the heat, add soy sauce, cooking wine, sprouts and stir-fry evenly, then add the beans, chicken essence and the right amount of salt, and cook 1 spoonful of balsamic vinegar before cooking.
A spicy and delicious dried sautéed four seasons beans are ready, and the whole house is full of the dry aroma of this dish, which is very delicious to watch, and the aftertaste is long. Try it if you like it too!
Happy Tips:
1, whether it is four seasons beans or lentils, beans contain saponins, lectins and other substances, will destroy the hemoglobin in the human body, after high temperature, the toxin will be greatly reduced. Therefore, when cooking the beans, be sure to cook them thoroughly!
2, dried peppers should be put into the pot together with minced garlic and ginger, so as to avoid the peppers being fried and "bitter".
3, the last step is very critical! The beans in the dried sautéed four seasons beans are fried in oil, and the pork belly is also sautéed with grease, although the taste is fragrant, but it is inevitable that it will be greasy when eating too much, so cooking 1 spoonful of balsamic vinegar before cooking out of the pot can play a role in degreasing.
#干煸四季豆怎么做, do you need to blanch the beans first? #
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