The simplest way to stir-fry green beans

When dry-fried green beans are fresh on the market, we should eat more green beans, because green beans are soft and tender, and very crisp. They are a good vegetable. Many friends who like to eat light food can use them. Generally, green beans are used in a wide range of ways in daily life. The more common one is dry-fried green beans, which is not only simple to prepare and has high nutritional value, but also very beneficial for absorption, which helps promote human health.

Stir-fried French Beans

Ingredients: 1 pound of green beans, more dried chili peppers and garlic

Step 1: Wash the green beans, remove the ends, tear off the tendons, and then drain the water. Make sure it is dry, otherwise oil will splash out when frying the green beans, which is very dangerous.

Step 2: Add a little more oil to the pan and fry the green beans over high heat for about 3 to 4 minutes. When the skin is slightly wrinkled, remove from the pan and drain off the oil. Undercooked green beans can cause food poisoning, so make sure they are fried thoroughly.

Step 3: After taking out the green beans, pour the excess oil in the pot into a bowl, leaving some oil in the pot. When the oil is hot, pour in the dried chilies, garlic, and shredded ginger and sauté until fragrant. Chop the dried chilies into small pieces in advance and smash the garlic with a knife.

Step 4: Pour in the fished out green beans, add a little soy sauce, sugar, salt, chicken essence (it is not recommended to eat too much chicken essence), stir fry evenly.

Stir-fried French Beans

Ingredients: 500g green beans, 80g minced pork, 50g sprouts, 10g dried red pepper segments

Seasoning: 1/2 tsp salt, 1/3 tsp MSG, 1/2 tbsp soy sauce, 1 tsp cooking wine, 5 tsp cooked lard

Method 1. Remove the bean tendons from the green beans, wash them, and break them into two pieces:

2. Wash and chop the sprouts into small pieces.

3. Heat oil in a pan, add minced pork and stir-fry until dry, add bean sprouts and stir-fry until fragrant, remove from the pan, then add dried red pepper segments and green beans and stir-fry.

4. Then add minced pork and bean sprouts, add cooking wine and stir-fry until dry and fragrant, add soy sauce, salt and MSG, stir well, then serve.

Ingredients: 100g minced meat, 300g green beans, 1 scallion, 3 cloves of garlic, 4 dried red peppers, 1 tablespoon (15ml) cooking wine, 1 tablespoon (15ml) light soy sauce, 1 teaspoon (5ml) dark soy sauce, 1/2 teaspoon (3g) salt, 1 teaspoon (5g) sugar

Method: 1) Wash the green beans, remove the tendons at both ends, and then break them into 5-6 cm pieces. Chop the garlic and onion into fine pieces, and cut the dried chili into sections for later use.

2) Drain the water from the surface of the green beans thoroughly. Heat a milk pan, pour in oil and heat over high heat. When the oil is 50% hot, add green beans, change to medium heat and fry slowly until the surface turns white and wrinkles begin to appear on the skin. Use a strainer to drain the oil and remove from the pan.

3) Add cooking wine to the minced meat, mix well and marinate for 2 minutes. Add some oil to a wok and heat it to 70% hot, then put in the minced meat and quickly spread it out with a spatula. After the minced meat is cooked, serve and set aside.

4) Add a little oil to the pan and heat over high heat. Add dried chilies, chopped green onions and chopped garlic and stir-fry until fragrant. Then pour in the previously stir-fried green beans and stir-fry for a few times. Then pour in the fried minced meat, add light soy sauce, dark soy sauce, salt and sugar and stir-fry for 1 minute. When the seasoning and vegetables are evenly mixed, it is ready.

Before eating green beans, the tendons at both ends should be torn off to ensure the taste. Don't use broad beans to make this dish. The round and slender green beans are better. They are also called "snake beans" in many markets.

Use a small milk pan when frying green beans. In this way, the bottom area of ​​the pan is small, and you can pour in a small amount of oil, and the height of the oil is enough to fry things. This can save more oil than frying food in a wok.

When frying green beans, pay attention to the heat. Start with medium heat. After white spots appear on the surface of the green beans, turn to low heat and slowly fry until wrinkles appear on the skin. Never use high heat, otherwise the green beans will easily dry out. If you fry them for too long, they will become burnt. If you think it is a waste of oil even if you use a milk pan to fry the beans, then find a frying pan, add more oil, and half-fry and half-deep-fry the beans. However, the taste will be slightly worse than that of fried green beans.