How to make dried green beans delicious

In order to better preserve the green beans throughout the seasons, many people will dry the green beans. The dried green beans can be cut into segments and used to stir-fry pork belly. The dried green beans will be chewier and the toxin content will not be too high. As long as you stir-fry the green beans for a longer time in advance and simmer them for about 30 minutes, there is no need to worry about the risk of poisoning. The nutritional value of dried green beans will be richer.

Raw materials: pork belly, dried green beans

Seasoning: oil, soy sauce, soy sauce, onion, ginger, bay leaves, pepper, cinnamon, star anise

Method 1. Soak the green beans in hot water until soft and cut into sections.

2. Cut the pork belly into mahjong pieces.

3. Heat oil in a pan until 50% hot, add peppercorns and stir-fry over low heat until fragrant.

4. Put the pork belly in

5. Stir-fry until colored.

6. Add soy sauce and light soy sauce into the pot, add water and cook for a while.

7. Add dried green beans and spices and simmer for 30 minutes.

8. Sprinkle with chopped green onions.

Nutritional value of green beans 1. Fresh beans contain a lot of water, low in calories, but contain moderate amounts of vitamin A and vitamin C. 2. The protein content of mature green beans is about 23%~25%, carbohydrates are about 6%~63%, and fat is about 1.5%. 3. The calcium contained in beans is 1/6 of the phosphorus they contain. In immature beans, the content of these two elements is roughly equal (it is generally believed that a low calcium to phosphorus ratio in the diet will reduce the body's utilization of this element). Therefore, when eating green beans, you should pay attention to eating some high-calcium and low-phosphorus foods, such as dairy products and green leafy vegetables. 4. Beans can provide sufficient iron and potassium. Modern medicine has proved that green beans contain hemagglutinin, a protein-like substance that can increase the synthesis of deoxyribonucleic acid and ribonucleic acid. It inhibits the immune response and the movement of white blood cells and lymphocytes, and thus can activate the lymphocytes of tumor patients to produce lymphotropic viruses, which have non-specific damaging effects on body cells and have a significant effect on calf tumors.

How to choose green beans: Good quality green beans have plump pods that are emerald green, and the beans are glossy, bluish-white or reddish-brown, fresh and fragrant. Otherwise its quality is poor.

Storage of green beans: Green beans can usually be stored directly in a plastic bag and refrigerated for 5 to 7 days, but brown spots will gradually appear over time. If you want to store them longer, it is best to wash the green beans, blanch them in salt water, drain them, and then freeze them in the refrigerator, so that they can be stored for a long time. Remember to drain all the water so that the frozen green beans will not stick together.