Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
Everyone knows that the green vegetables of the four seasons beans are delicious and delicious, but if they are not cooked, they will stimulate the stomach and intestines, causing vomiting and diarrhea, so today we will make a dry sautéed four seasons beans, use a method to ensure that it is raw and cooked consistently, and after learning, you can give an example.
1. First cut the ends of the beans with scissors, and then cut them into about four centimeters.
Old tendons will affect the taste, with your hands to pinch off the two ends of the beans, by the way to pull the two sides of the tendon together, the taste will be better.
Prepare some excipients.
Set aside a little meat foam, cut the green onion into green onion rings, cut the ginger into thin slices and then change the knife to cut into small pieces, and cut the garlic into minced garlic after a few flattening.
Prepare a small pot and add 20 grams of red dried peppercorns and 5 grams of peppercorns.
2. It is difficult to control the raw and cooked degree if it is only dry fried, and the surface is easy to fry, so we give the four seasons beans a little oil.
When the oil is 50% hot in the pot, pour in the beans and fry them for about a minute, fry the beans until the skin is wrinkled and green, and ensure that the oil can be fished out after cooking.
3. Next start cooking
Leave a little bottom oil in the pot, pour in the minced meat and stir-fry the minced meat to fry the oil, then pour in the dried red pepper and peppercorns and stir-fry evenly, pour in the green onion and ginger to continue to stir-fry, and finally pour in the old dry mother tempeh to quickly stir-fry the red oil.
Then pour the beans into the pot, turn off the heat to taste, add 2 grams of salt, 2 grams of chicken powder, 2 grams of sugar, 1 gram of thirteen spices, turn on high heat and quickly stir-fry the seasoning, and then pour in the pepper oil quickly stir-fry well to get out of the pot and plate.
Ah Fei had something to say:
1. The epidermis of the four seasons of beans contains saponins and hemagglutinins, which are irritating to the gastrointestinal tract and can destroy cells, causing vomiting and diarrhea. After being fried at high temperature, the raw and cooked are uniform, the skin changes color and wrinkles, and the toxins will be destroyed and can be eaten normally.
2. When stir-frying, control the temperature, do not stir-fry the pepper paste, fry out the moisture in the pepper, and sauté to produce a spicy taste. During the whole cooking process, do not add a little water.
The oiled method can be used to make similar dishes, which can ensure that the raw and cooked are consistent and can also produce a better taste.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!