The easiest way to make long beans, how to make long beans delicious

The simple home-style method of long beans is as follows (take sesame sauce mixed with beans as an example):

1. Wash the long beans and cut them into 5 cm pieces, crush the garlic and chop it finely. 2. Boil a large amount of water in the pot to blanch the beans, add 2 grams of salt after the water boils, and add an appropriate amount of vegetable oil. 3. Blanch the beans for 1 minute, then control the water and get it into the cool white water.

4. Put minced garlic and chili pepper in a small bowl, heat oil and pour it on top to stimulate the fragrance. 5. Add 2 grams of salt, 5 grams of light soy sauce, 5 grams of sesame paste, 1 gram of sugar, 3 grams of sesame oil to a small bowl, and stir well. 6. Put the beans in cold water on a plate and pour the seasoned sauce evenly.

Cold beans. 1. Shred the beans and blanch them in hot water. Some people like to blanch first and then cut, but raw beans are easy to be poisoned, so for the sake of safety, it is better to cut first and then blanch;

2. Cool the beans with cold water; Add salt, sugar and garlic and mix well;

3. Heat a little oil in a pan and add a few peppercorns to make pepper oil. Pick out the peppercorns and throw them away, pour the oil into the beans;

4. Add a little vinegar, chicken essence and sesame oil, mix well, and sprinkle some sesame seeds on the plate.

Garlic beans. Blanch the shredded beans, add garlic, soy sauce, salt, vinegar and sesame oil and mix well.

Shrimp oil beans. Cut the beans into sections, blanch them in boiling water, add salt, and soak them in shrimp oil for 7 days.

Leek beans. Blanch the beans in boiling water, add the fried leek flowers, salt, soy sauce, vinegar, and pepper oil and mix well.

Sesame sauce tossed with beans.

Ingredients: fresh beans, sesame paste, refined salt, pepper oil, minced ginger.

Method: Cramp, break, wash the beans, soak them in cold water after they are cooked in a pot of boiling water, remove the water, and put them in a mixing plate. Then mix the sesame paste with cold water into a paste, heat the pepper oil, add monosodium glutamate, refined salt and ginger and pour it on the beans, and mix well.

Capers. The method of capers is to use the jar lid to cool and open, add a tablespoon of salt to a cover of water, and then add some sugar, wine, and put it in.

Sichuan pepper, pepper, ginger, garlic cloves, put half a cabbage, celery, radish, cover with a lid, and seal it with water along the top. It's over.

Ten days and a half months to become sour can be eaten, the taste at the beginning is very low, not delicious, soak a few more times and slowly the taste will get better.

The pickled vegetables are very miscellaneous, there are chayote, carrots, beans, anyway, what is cheap to soak, cucumbers can't be soaked together, listen.

Said that it would ruin the sour jar. The main thing is not to get oil and raw water, add an appropriate amount of salt every time you add new ingredients, and add white when you grow white flowers.

Wine. Remember to add water at any time along the line, the leaky sour jar will be broken, and even accidentally it has been broken over an altar, a lesson.

After the sour altar water is made, the soaking things are sour quickly, the beans are washed and dried, and the sour jar is put in it, and it can be eaten in three or five days.

Finish. The first jar of soaked beans should take a week to half a month to eat, and it may only be salty and not sour at first, and you can add a little sugar to help fermentation.

The simplest is to stew lentils, that is, choose the lentils, break them into sections, and then fry, first fry them softly, then put soy sauce, sugar and burn them for a while, and finally when they want to come out of the pot, just pat a few cloves of garlic and put them in.

I recommend to you the Sichuan cuisine "Dried Fried Lentils" is very delicious and delicious, you can go to the Sichuan restaurant to eat it once, and you will know.

The method is also simple: wash the lentils, pull off the strings, do not break them, it is best to be finer, tender long lentils, put oil, heat, not too much oil, and then put in minced ginger and garlic, stir-fried, fragrant, put in red pepper, fry out of spicy, and then put some fried minced meat, minced beef can also be, and finally put in the blanched lentils, have been stir-fried, know that the lentils have become dry, there are some traces of black pumping, and they are shriveled, and you can do it! You give it a try!

The first time you are the most careful, don't fry it!

1. It contains more high-quality protein and unsaturated fatty acids, and the content of minerals and vitamins is also higher than that of other vegetables;

2. It is rich in vitamin B, vitamin C and plant protein, which can make people's minds clear, quench thirst and strengthen the spleen, and invigorate qi.

3. The vitamin C contained in the long bean can penetrate the synthesis of antibodies in the human body, which can improve the antiviral effect of the human body and prevent acute gastroenteritis.

4. It has the effect of tonifying the kidney, which can fully guarantee the quality of people's sleep.

5. Eating long beans can also cause discomfort such as vomiting, food accumulation, and hiccups.

What is delicious about stir-fried long beans, let's introduce a fried meat with long beans.

Ingredients. 500g long beans.

100g pork belly.

Ingredient. Appropriate amount of oil.

Salt to taste. Light soy sauce to taste.

Chicken essence to taste. <>

Steps: 1 Wash the long beans, remove the stems, and cut them into pieces of about an inch.

2 shallots, cut into small slices.

3 Cut the pork belly into shreds.

4 Heat the pot, add the oil, add the chopped green onion and fry the pot.

5 Stir-fry the meat quickly until the meat changes color.

6 Put the long beans in the pot, stir-fry quickly, add salt and light soy sauce, chicken essence.

7 Add a small amount of water until the long beans are cooked.

8 into a plate that is.

Such a good dish of fried pork with beans is out on the plate, and your praise is my motivation.

Cut off the two ends of the long beans and put them in the basin, those with nails can pinch off the two ends of the long beans with their hands, and by the way, tear off the tendons on both sides, the old tendons will affect the taste, a handful of garlic, cut into larger grains, and put it in the pot.

A small handful of millet peppers, cut into small pieces, and put together with garlic to bring out the flavor and color.

The ingredients are ready and put together.

We blanch the long beans, add an appropriate amount of water to the pot, after the water boils, add a little cooking oil, and then put the washed beans into the pot, boil for about 2 minutes, and pour out the dry water after the beans are broken.

Then, we start cooking, heat oil in the pot, slide the pan thoroughly, pour in the drained long beans, continue to stir-fry for about 1 minute, the skin of the beans is green, slightly wrinkled.

Pour in the chopped garlic and millet pepper, stir-fry quickly to bring out the garlic, season to taste, add 2 grams of salt, a little sugar, 1 gram of pepper, 5 grams of light soy sauce, 5 grams of aged vinegar, and stir-fry quickly on high heat for about 30 seconds.

The long beans are already broken when they are blanched, and when they are fried, they only need to melt the seasoning to get out of the pot.

If you find it a little inconvenient to eat like this or affect your appearance, you can also cut the beans into 5 cm long pieces and stir-fry, which is also delicious.

Personally, I think take boiling water and boil it, drizzle it with water, and mix it cold. It's easy and delicious.

The simple home-cooked recipes for long beans are: stir-fried long beans with sesame seeds and long beans in a casserole.

1. Stir-fry long beans with sesame seeds.

After removing the head and tail of the long beans, wash and cut the sections, put them in boiling water and boil for about 5 minutes, then remove them, drain the water and set aside, put in the white sesame seeds in the hot pot and fry them over low heat until fragrant, then take them out for later use, then heat the pan, pour in 1 tablespoon of salad oil and burn the branches, and then add the long beans and all the seasonings to stir evenly until the flavor is incorporated, and sprinkle the fried white sesame seeds on the pot.

2. Casserole with long beans.

First soak the long beans in salted water for 15-20 minutes, so that the excess water in them can be released, then the garlic is crushed, the meat is cut into minced meat for later use, and the next step is to blanch the beans, boil in hot water and add a little salt and a few drops of vinegar, a few drops of oil, and then put in the long beans, about 20 seconds or so, and then quickly cool the water, so that the beans can maintain a bright green color.

Put lard and garlic in a hot pan, stir-fry over slow heat, add minced meat, a little pickled pepper, a little salt and stir-fry, add the beans and stir-fry on high heat, and then add wine and stir-fry until the beans are fully cooked. In addition, vinegar or sugar can be added according to personal taste.

How to choose long beans

1. Look at the color, the tender long beans are emerald green, the water is full, and the whiter the longer the beans, the older the long beans.

2. Look at the thickness, when the long beans grow, they all change from fine to thick, so in general, the finer the more tender, and the thicker the older.

3. Look at the size of the beans, the bigger the beans, the older they are, and the smaller the beans, the more tender they are.

4. Look at the softness and hardness, you can pinch it with your hands, if the whole cowpea is hard, it means that the long beans are tender, if the long beans are soft, it means that the elders, even if the tender beans have been put away and do not eat, they will become soft, and the taste is much worse at this time.

The simple home-cooked recipe for long beans is as follows:Tools Ingredients: long beans, cooking oil, water, pot, minced garlic, dried millet pepper, salt, light soy sauce and oyster sauce.

1. Clean the long beans, remove the head and tail, and then cut into long sections about 4 cm long.

2. After the water boils, drop two drops of cooking oil, pour in the long beans and cook for 5 minutes, and cook.

3. After taking it out, rinse it with cold water and drain the water.

4. Add minced garlic and millet pepper to the pot, stir-fry the fragrance, pour in the long beans and stir-fry for a few minutes with a spoonful of salt.

5. Pour in the soul sauce, a spoonful of light soy sauce and a spoonful of oyster sauce, and quickly stir-fry evenly to remove from the pan.

Delicious recipe for cold salad long beans:Ingredients: 80g of long beans, 1 tablespoon of chili oil, 1 tablespoon of soy sauce, appropriate amount of salt, and a little sugar.

1. Wash the long beans and break them into two sections.

2. Add water to the pot and cook the long beans in a pot under cold water until they are broken.

3. Take out the boiled long beans and let them cool, or you can boil them in cool water, which will cool sooner or later.

4. Tear the long beans in half and stack them on a plate.

5. Pour salt, sugar and light soy sauce into a small dish, add a little cold mix and mix well.

6. Pour the sauce you just prepared into the long bean stool and add a spoonful of chili oil.

7. Mix well, let it taste for a while and eat.

Cold salad with long beans.

The ingredients prepared are: long beans, dried chilies, garlic, peppercorns, chicken essence, sesame oil, sesame paste, aged vinegar, extremely fresh, salt, edible oil, edible alkali.

1. Remove the head and tail of the long beans picked back, clean them, and cut them into strips of about 8 cm with a knife. Put an appropriate amount of cold water in the pot, open the water into the bean section, put a spoonful of edible alkali, edible alkali can effectively remove the smell of beans, and can also make the long beans after blanching more green, and the beans can be boiled for 2 minutes after the water is boiled.

2. Put the blanched long beans into the cold water to cool, remove the water after cooling, and tear them into long strips with both hands on the two vertical lines of the pods, and put them into a large bowl. If it is too troublesome, long beans can also be cut into long strips with a knife, but the long strips torn by hand are easy to absorb the flavor and taste better.

3. Take a bowl, put in a handful of peppercorns, cut the dried chili peppers into segments with an oblique knife, burn some hot oil in the pot, burn the oil to 9 into heat, spray the hot oil onto the peppercorns and dried chili peppers, after the hot oil cools, adjust a sauce, put 2 spoons of aged vinegar, a little flavor and very fresh color, an appropriate amount of chicken essence, salt, sesame oil, 2 spoons of sesame paste, and minced garlic cut in advance.

4. Pour the seasoned sauce into the long beans, mix evenly with your hands, and put it on a plate, which is sour, spicy, refreshing, and appetizing, and is an indispensable cold dish on the summer table.

The common practice of long beans is to remove the two ends of the long beans, wash them and cut them into sections, and chop the green onion and ginger for later use.

After the pot is heated, pour in an appropriate amount of vegetable oil, add minced green onion and ginger and stir-fry to create a cracked celery fragrance. Add the chopped long beans and stir-fry until the long beans change color and become slightly soft. Add an appropriate amount of salt, continue to stir-fry evenly, and let the beans absorb the salt.

Remove from heat and serve on a plate.

When stir-frying long beans, stir-fry evenly, so as not to cook the surface and the inside is not fully cooked. If you feel that the long beans have a hard taste, you can blanch them slightly before stir-frying. Add salt in moderation to avoid being too salty and affecting the taste.

When buying long beans, you should choose long beans with complete form, pay attention to the color of long beans, choose long beans with full flesh, pay attention to the freshness of long beans, pay attention to the brand and **. At the same time, when storing long beans, they should be placed in a cool and ventilated place, avoiding direct sunlight and high temperature environments, so as not to affect the quality and taste of long beans.

Precautions for buying long beans

1. Choose long beans with complete shape: You should choose long beans with complete shape, smooth skin, and no damage, deformation and decay.

2. Pay attention to the color of long beans: The color of long beans will change with different degrees of maturity, so you should choose long beans with bright green color and good gloss.

3. Choose long beans with full meat: You should choose long beans with full meat, delicate texture and crisp taste, and avoid choosing rough and aged beans.

4. Pay attention to the freshness of long beans: long beans are a perishable food, you should choose long beans with high freshness and short storage time, and avoid choosing expired or long-term storage beans.

5. Pay attention to the brand and: The brand of long beans and the first is also a factor that needs to be paid attention to when purchasing, and you should choose well-known brands and long beans that are suitable for your economic strength.

Long beans, also known as long cowpeas, are a very common vegetable. Many people know how to make beans delicious, but they don't know how to make such long beans delicious. Because the long beans themselves have their own unique taste, many people do not like to eat long beans.

Come on, everyone, the long beans are also delicious when they are ready, hurry up and take a look at this guide, after reading it, you will like to eat long beans!

01 Sliced garlic pork with long beans.

Pick and wash the long beans first, cut them into long sections, then boil a pot of boiling water and turn off the heat, put the long beans directly into the boiling water and blanch them for two minutes, then take them out and put them on a plate. Stir-fry the pork slices with minced garlic until fragrant, then add the long beans, stir-fry and season.

02 Stir-fried eggplant with long beans.

This is also a home-cooked dish, the eggplant is cut with a hob, the beans are picked and washed and cut off, first fried in the pot with minced garlic until fragrant, then put in the long beans and stir-fried, plus the eggplant to stir-fry together, and then add salt, MSG and other condiments after cooking.

03 Long bean buns.

The long beans are picked and washed and chopped, scalded in boiling water for a while, when the long beans change color, they are taken out and put in cold water to squeeze out the water, and the pork filling is adjusted and then put in and stir evenly to make the filling, and the noodles are ready to start wrapping buns. Such long bean buns are a very home-cooked meal in Shandong in summer, and they are very delicious.

04 Stir-fry long beans.

After the long beans are picked and washed, cut off with boiling water, take out the water to control the dry, put the red pepper into the oil pan and fry the chili red oil, and then put the long beans into it and fry it, and season it after it is fried, a very delicious meal.