Broad beans are not easy to rot, learn these methods

Nowadays, many people find that when cooking lentils, they are always not crispy after frying in oil, but they are worried about poisoning if eaten raw. If they are fried for too long, they tend to turn black, which not only affects the appearance but also affects one's appetite. Broad lentils are not easy to be fully cooked, mainly because they are not handled properly. You can blanch them in water in advance or cook them before frying, which will make them more cooked.

Fish-flavored Lentil Shreds

Material

500g lentils 20g pickled pepper 1 small piece of ginger 3 cloves of garlic 30g cornstarch 1 tsp cooking oil 1 tsp chili oil 1 tsp soy sauce 1 tbsp bean paste 1 tsp Sichuan pepper powder 1 tsp pepper powder 1 tsp balsamic vinegar 0.5 tsp salt 1 tsp sugar 1 tsp MSG

practice

1. Pinch off the two pointed ends of the lentils, remove the tendons, clean and cut into thin strips; mince garlic and ginger; mince pickled pepper;

2. Heat the pan, add the dried lentils and stir-fry for a while, then add the garlic, ginger, pickled pepper, oil and salt and stir-fry until cooked, then add the remaining seasonings and thicken with water starch.

Notice

Fresh, tender, spicy and delicious. Make sure to fry the lentils until cooked through, otherwise they won’t be tasty enough.

Pork, Lentil and Potato Stew

Introduction: Healthy, less oil, balanced meat and vegetables,

Material

Pork, lentils, potatoes, onion, ginger, soybean paste, soy sauce, cooking wine, salt, sugar

practice

1. Break the lentils into sections and cut the potatoes into cubes.

2. Cut 200 grams of pork into slices, add cooking wine, sugar, soy sauce, a small amount of yellow bean paste soup diluted with water, and then add a small amount of starch and marinate for 20 minutes.

3. Pour in oil, heat it to 50% to 60% and add in the meat slices and stir-fry. After the meat changes color, add in the green onion and ginger, stir-fry for a while, then add in the lentils. Stir-fry for 3 minutes and then add in the potatoes.

4. While the potatoes are being stir-fried, use this time to drain the dry yellow paste with cold water, add 300ml of hot water to make a paste soup, pour it into the pot, add a spoonful of sugar, a small amount of green onion and ginger, turn to low heat after the water boils, cover and simmer for 20 minutes.

5. If there is too much soup after opening the lid, cook over high heat until the juice is reduced. Finally, thicken with a small amount of starch and salt, and serve after coating with juice.

Tips

1. The yellow paste itself is very salty, so there is no need to add salt. If you feel that it is not salty enough, you can add a small amount of salt when thickening it before serving.

2. There is no need to blanch the lentils in advance, as the vegetables will not be easily flavored after blanching.

3. You don’t need to peel the new potatoes. The taste and color of the cooked potatoes are beautiful.

4. Be sure to add white sugar. The right amount of white sugar is very important and makes the taste more delicious.

5. When adding sauce soup to stew, be sure to add hot water. If you add cold water, the taste will be bad.

Lentil and Spinach Curry

Material

1 cup of lentils 500g of spinach 2 tsp of cumin powder 2 tsp of coriander powder 2 tsp of turmeric powder

practice

Heat the lentils in water, then simmer over low heat for 5 minutes after the water boils.

Add curry powder and stir it evenly into the lentils. Turn off the heat and simmer for another 10 minutes.

Continue to boil over medium heat, then add spinach, turn to low heat and cook for another 3 minutes or until spinach is cooked.

Use a tablespoon of the spinach and lentil mixture and serve.