How to eat knife beans

We should be familiar with the knife bean, especially those of us living in rural areas. They usually grow it at home under a small shed. When the seedlings climb up, they can provide shade. Its fruit looks like a knife, so it is called knife bean. Sword beans have high nutritional value and are deeply loved by people. They can be fried or eaten cold. They have a chewy taste and are delicious no matter how they are cooked.

How to make cold bean salad:

1. Process the knife beans properly, tear off the corners, and dry them in the sun to remove moisture. But it can't be over-dried. Dry it in the sun for 8-12 hours. On a sunny day, leave the beans out in the sun for 36-40 hours as shown in the picture. This process is mainly to remove moisture from the beans. After drying, wash the beans, cut into strips and marinate with salt. The pickling time is 2-4 hours. The length of time depends on the results of the drying. If the skin is dried dry, the pickling time can be shorter. This needs to be adjusted according to actual conditions.

2. After pickling, blanch the beans in boiling water. This not only sterilizes them, but also washes away excess salt. Drain the water and set aside.

3. Take out the amount of chopped beans you need to eat at one time, put them in a dish, and add soy sauce, MSG, pepper powder, and chili oil. Just stir until combined. Be careful to avoid over-salting. Too much salt is not good for your health. This dish is very delicious and chewy.

How to make fried pork slices with bean curd:

Ingredients

Recipe calories: 243 (kcal)

Ingredients

500g sword beans

100g meat

Excipients

2 cloves of garlic

1 spoon of soy sauce

Salt to taste

Oil

1. When choosing sword beans, choose those that are emerald green in color. If they turn white, they are relatively old. After buying it, remove the tendons, pinch off the stems at both ends, and soak it in clean water for a while;

2. After washing, pick up and drain the water, cut the sword beans into small pieces diagonally. The purpose of the diagonal cutting is to give the sword beans a larger cutting surface, which is easier to fry and easier to taste. However, it should not be cut too thin, otherwise it will lose its original fragrance.

3. Cut the pork belly into small pieces, separate the fat and lean meat, heat the oil in the pan, put the fat in first, and extract the lard. The dishes cooked with lard will be more fragrant.

4. When the fat has released oil and turned yellow, add the lean meat and stir-fry until the lean meat turns white. Then add appropriate amount of light soy sauce and continue stir-frying;

5. After stir-frying, add the chopped garlic, stir-fry until fragrant, then add the chopped sword beans;

6. After stir-frying, add a spoonful of salt. Adding salt early is to make the sword beans taste better. Because sword beans are relatively hard, adding salt together makes it easier to cook;

7. Continue to stir-fry for two minutes, keep stir-frying to prevent sticking to the pan and preventing the beans from turning black. You can add appropriate amount of chicken essence and it is ready to serve!

Precautions

·The sword beans must be fried, otherwise they will be chewy.