Homemade stir-fried string beans

Green beans are a common home-cooked dish. They help digestion, promote human health, and treat various gastrointestinal diseases. At the same time, green beans help absorb and regulate the spleen and stomach. However, when cooking green beans, be careful not to leave them for too long, because green beans are difficult to fully cook after they become old. Fresh and tender green beans need to be boiled in water in advance and then used for cooking.

Whether cooking green beans by stir-frying them alone, stewing them with meat, or blanching them and serving them cold, they all suit people's tastes. But please note that

1. The bean tendons should be removed before cooking, otherwise it will affect the taste and be difficult to digest.

2. The cooking time should be long rather than short, and the green beans must be cooked thoroughly, otherwise poisoning will occur.

3. To prevent poisoning, lentils should be processed before eating. They can be blanched in boiling water or stir-fried in hot oil until they change color and are cooked through. Only then can they be safely eaten. The toxic components of green beans are mainly saponins and trypsin inhibitors. When cooking, the beans should be cooked first, then removed from the pot and simmered with seasonings to detoxify.

4. If green beans are not cooked, the saponins in the beans will strongly irritate the digestive tract, and the beans contain thrombin, which has a coagulation effect. In addition, green beans contain nitrite and trypsin, which can irritate the human stomach and intestines, causing food poisoning and symptoms of gastroenteritis. To prevent green bean poisoning, make sure to cook the green beans thoroughly. [4]

Preventing poisoning: The method to prevent green bean poisoning is very simple. Just cook and stew all the green beans thoroughly. The amount in each pot should not exceed half of the pot capacity. After frying with oil, add appropriate amount of water, cover the pot and simmer for about 10 minutes, and use a spatula to constantly turn the green beans so that it is heated evenly.

In addition, be careful not to buy or eat old green beans, and remove the ends and tendons of the green beans, because these parts contain more toxins. The green color of the green beans will be lost, and they will not taste beany and will not cause poisoning. Collective canteens and catering units should be prohibited from purchasing, cooking and selling green beans to prevent collective food poisoning incidents caused by improper processing and cooking of green beans.

Ingredients Recipe Calories: 417.7 (kcal) Main ingredient: 400g green beans Method/Steps 1 The green beans bought from the market should be soaked in water first to remove pesticides and other dirt on the surface. This will ensure that the green beans you eat are clean and you will be at ease with what you eat.

2 Wash the green beans, put them on a cutting board, pinch off the tips of both ends of the green beans, remove the "old threads" on both sides of the green beans, and place the pinched green beans in a bowl.

3 Then cut the stringy green beans into strips (actually cut into slices, but the slices are so small that they look like strips), and put them in a colander for later use.

4Wash the ginger and garlic, cut them into strips and place them on a cutting board.

Note: Because the green beans are cut into shreds, if the ginger and garlic are cut into slices and stir-fried with the green beans, it will not look good, so they are cut into shreds.

5 Add oil to the pot and heat until smoke comes out, then turn to low heat, add the prepared shredded ginger and garlic, and stir-fry quickly.

6 Then quickly add the green bean shreds into the pot, turn to high heat, and stir-fry quickly for about 1 minute (the green beans are 80% cooked)

7 When the green beans 8 are ripe, you can add salt and MSG, then stir-fry, mix the salt, MSG and green bean shreds evenly, and then you can remove from the pan. A delicious stir-fried green bean shreds is ready.