How to make dried beans

When you buy too many beans and they are not easy to store, people will choose to dry them. They will be easier to preserve after drying, and you can take them out and cook them directly when you want to eat them. Dried beans can be used for stir-frying. First of all, you can make spicy ones, which have a first-class taste and high nutritional value. They can be stir-fried in oil, and they are delicious no matter how they are cooked.

Spicy Beans

Material

1/2 pound of jar beans 1 onion 2 slices of ginger 1 garlic clove 1/2 tsp spicy sauce or XO sauce 1/2 tsp chili oil 1/2 tsp sugar 1/2 tsp white vinegar 1/2 tsp sesame oil 1/2 tsp salt

practice

Boil water in a pot and add a teaspoon of salt. Remove the head and tail of the beans, cut them in half and put them into the pot to blanch. After the beans are blanched until they become soft and their color turns transparent and green, soak them in ice water to cool.

Prepare the seasoning. Chop 1 scallion, 2 slices of ginger, and 1 clove of garlic into fine pieces, then put them into a bowl with 1/2 teaspoon of spicy sauce, 1/2 teaspoon of chili oil, 1/2 teaspoon of sugar, 1/2 teaspoon of white vinegar, 1/2 teaspoon of sesame oil, and 1/2 teaspoon of salt and mix.

Take out the soaked beans and cut them into dices, about 1 to 2 cm long.

After the chopped beans are mixed with seasonings, they are done.

Stir-fried long beans

Material

300g long beans, appropriate amounts of ginger slices, garlic slices, mushroom sauce, chili sauce, and bean paste.

practice

1. Pour an appropriate amount of cooking oil into the pot and turn on high heat.

2. When the oil is 70% hot, add ginger and garlic slices and stir-fry until fragrant.

3. Add long beans and continue to stir-fry for 1 minute. Add appropriate amount of water and bring to boil.

4. Add appropriate amount of bean paste, mushroom sauce and chili sauce to start reducing the sauce.

5. After the juice is collected, pour in a little sesame oil and mix well.

Fish-flavored cowpea

Material

250g cowpea, 10g green onion, 15g ginger, 15g garlic, 30g pickled red pepper, 1 tablespoon vinegar, 20g sugar, 1 teaspoon soy sauce, some sesame oil, some salt, some chicken stock

practice

1. Soak the cowpeas in light salt water, rinse them, remove both ends, and cut them in the middle. Boil half a pot of water in a pot, add a small spoonful of salt and two drops of cooking oil.

2. Put the cowpeas into the water and blanch for about two minutes

3. Take out the blanched cowpeas and immediately soak them in ice water to cool them down.

4. After cooling down, remove the cowpeas, drain the water, cut into sections, put them in a large bowl, add salt and chicken essence to season

5. Chop ginger and garlic into fine pieces, chop green onions, and chop pickled peppers, and put them all in a small bowl

6. Heat the oil in the pan and pour it into a small bowl to bring out the aroma

7. Add 1 tablespoon of salt, 1 tablespoon of balsamic vinegar, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and a little chicken essence to the seasoning bowl with hot oil and mix well.

8. Pour into the cooled cowpea and mix well.