How to fry the beans are delicious, and how to fry the beans to be rotten and delicious

We often use the word "oil and salt do not enter" to describe a person who is stubborn, and in vegetables, green beans and cowpeas are also a bit of "oil and salt do not enter" substances.

Sichuan cuisine likes to use dry stir-fry or fry in advance to soften them, and in doing so, they can become delicious.

People here in Jiangsu and Zhejiang love to eat soft and glutinous dishes, and the cowpeas here are soft and glutinous as soon as they are burned, which makes my chef who likes to eat crispy taste very troubled. If you encounter a slightly hard and crispy cowpea, my family is a must-buy, which can be used to make pickled cowpeas, which must be crispy and crispy, and if you fry it, it will not be easy to taste.

Is there any way to make crispy cowpeas taste good without having to dry fry or fry them?

My chef served the cowpeas with shredded pork and mustard this time, and this combination made the dish suddenly salty and delicious!

Ingredients: a handful of cowpeas, half a head of mustard, a little shredded lean pork, salt, chicken essence, pepper, and a little cornstarch.

Method:1A piece of lean pork is cut into shredded meat, the mustard is cleaned with chili powder on the surface, cut into thick shreds, and the cowpeas are folded into inch pieces. Prepare a bowl of green onion and ginger water, and a bowl of pepper water.

2.Stir the shredded lean pork with green onion, ginger water, pepper water, a little salt, pepper, and chicken essence to make it stronger, and then add some cornstarch to grasp and starch evenly.

3.Put an appropriate amount of oil in the pot, and when the oil temperature rises to five or six hot, add the meat and stir-fry.

4.Stir-fry until white, remove the oil.

5.The pot that has fried shredded meat may have a little starch on the pan, wash it, boil the pot dry, re-add a little cooking oil, then add the cowpeas, and stir-fry.

Seven or eight minutes, if you like to eat softer, you can add a small spoon of boiling water.

6.When the cowpeas are fried until they change color and become soft, add shredded mustard and stir-fry slightly.

7.Finally, add the oil-controlled shredded lean meat. Then add a pinch of salt to taste and add a little chicken essence to enhance freshness.

8.Stir-fry evenly and remove from pan to plate.

The cowpeas fried in this way maintain its sweet and crisp taste, the mustard shreds are very fresh and tender, and the shredded meat and mustard mustard and cowpeas can borrow umami from each other, which is very delicious! Friends who like to eat cowpeas, take advantage of the fact that cowpeas are on the market now, hurry up and eat them!

Some people blanch the fried meat with long cowpeas, and some people fry it directly, no wonder it is not delicious, see how to make it.

Today I will share a delicious and practical home-cooked dish.

1. Long cowpeas are also known as beans, long beans, beans, skirt beans, and bean hangers.

3. Let's start with the ingredients you need:

Cowpeas, lean pork, garlic, spicy millet, egg white, corn starch, sugar, cooking wine, light soy sauce, chicken juice.

4. First cut the washed and processed long cowpeas into small pieces three cm long and put them in a pot for later use. Slice the lean pork and then shredd, put it in a bowl to marinate, first put in a little salt, an egg white, knead it evenly, 5. Put in corn starch, knead it evenly, and then seal a layer of cooking oil to lock in the moisture to prevent sticking, and put it in the refrigerator to refrigerate and marinate for half an hour.

6. After the millet is spicy and the stems are removed, cut the chili rings, flatten the garlic and chop it into minced garlic. The oil temperature is 40% hot, put in the meat silky and cooked, slide until it changes color, and then you can take it out. The long cowpeas are also put in the pan and oiled, and they can be fished out in 30 seconds.

7. Leave a little base oil in the pot, add minced garlic and millet to stir-fry until fragrant, add shredded meat and long cowpeas and stir-fry together, then add a spoonful of sugar, salt, cooking wine, light soy sauce, chicken juice, stir-fry evenly and you can get out of the pot.

8. Long cowpea can also be used as medicine, which has the effect of invigorating qi, tonifying the kidney and strengthening the spleen, and can be used for beriberi and heart disease.

Summary. 1. Ingredients, 500 grams of cowpeas, appropriate amount of oil, appropriate amount of salt, and appropriate amount of Sichuan pepper. 2. Remove the roots of the cowpeas, clean them and cut them into inch segments.

3. Heat the pot, put in an appropriate amount of oil, turn down the heat after the oil is warm, and add the peppercorns. 4. Put the cowpeas in the pot and stir-fry over high heat. 5. Fry until the color turns green, and if you like to eat crispy, you can continue to fry on high heat until it becomes soft.

6. If you like to eat softer, the color has become green, so you can cover the pot and simmer for a while. In the middle, you can open the lid and turn it over, and then continue to simmer to avoid sticking to the bottom. 7. After simmering, add an appropriate amount of salt and stir-fry.

8. Put it on a plate and eat it immediately.

Hello, I'm glad to answer for you, please be patient for a while, and now we are sorting out the answer for you.

A small handful of beans, a small piece of minced meat, a few drops of soy sauce, 1 spoon of light soy sauce, 2 spoons of Mingbi wine, an appropriate amount of salt, a loss of sugar, 60 grams of oil, 1 clove of garlic, an appropriate amount of ginger, an appropriate amount of sweet potato powder, a little minced meat of chicken essence and a little pot beans, the practice of the rice artifact: prepare the ingredients Cut the beans into small cubes and cut the lean meat into dices, add soy sauce, light soy sauce, cooking wine, sweet potato powder and grasp it together, marinate for a short time, put the oil, heat the minced meat first and fry it until it changes color, then put the empty locust and then put the ginger shreds and fat in the pot, Add the fried dried fat to the beans and stir-fry until the beans are soft, then add the minced meat, salt, sugar, light soy sauce, cooking wine, and monosodium glutamate to put on a plate.

1. Ingredients, 500 grams of cowpeas, appropriate amount of oil, appropriate amount of salt, and appropriate amount of Sichuan pepper. 2. Remove the roots of the cowpeas, clean them and cut them into inch segments. 3. Heat the pot, put in an appropriate amount of oil, turn down the heat after the oil is warm, and add the peppercorns.

4. Put the cowpeas into the pot and stir-fry over high heat. 5. Fry until the color turns green, and if you like to eat crispy, you can continue to fry on high heat until it becomes soft. 6. If you like to eat softer, the color has become green, so you can cover the pot and simmer for a while.

In the middle, you can open the lid and turn it over, and then continue to tease the stew to avoid sticking to the bottom. 7. After the stuffy state is cracked, add an appropriate amount of salt and fry evenly. 8. Put it on a plate and eat it immediately.

1. Wash the cowpeas and cut them into segments for later use. 2. Pat two garlic flats, put them in the oil pan, fry them until they are fragrant, and then add the cowpeas. After stir-frying for a while, add a little water (or let the stock slippery), and finally add MSG and salt to remove from the pan.

Cowpeas with garlic in cold vegetables: Wash the cowpeas and cut them into sections, blanch them in boiling water and let them cool. Peel the garlic and mash it into a puree, open the sesame paste with water, add soy sauce tamola, salt, monosodium glutamate, sesame oil and garlic paste, mix evenly, and pour it on the cowpeas.

Instructions: This method can be used for many mixed vegetables, and can also be added with chili oil and sugar, and the taste is even more satisfying. Easy to handle flat dishes.

The above three methods can make delicious tank beans.

The above is all my reply, I hope it can help you and I wish you a happy life

If mine is helpful to you, I hope to give it a thumbs up at your convenience, thanks!

Ingredients: 350 grams of cowpeas. Excipients: small portion of pork belly, 1 tsp fine salt, 4 dried chili peppers, 1 tsp fresh chili powder, appropriate amount of rapeseed oil.

Steps: 1. Prepare the ingredients used.

2. Add a little vegetable oil to the pot and stir-fry the pork belly.

3. Then fry the dried chili peppers in the pot with a knife until they are flavorful.

4. Then change the cowpeas into a knife and fry them until the color is slightly thick.

5. Add fine salt to taste.

6. Add half a small bowl of water to simmer until the ingredients are cooked through.

7. Finally, add fresh and spicy plum noodles to enhance the taste.

8. In this way, a portion of fried cowpeas is completed.

Delicious and simple fried beans:Ingredients: appropriate amount of pork, 500 grams of cowpeas.

Excipients: a little chopped green onion, 1 tablespoon of light soy sauce, a little refined salt, a little monosodium glutamate, and an appropriate amount of minced garlic.

Steps: 1. Add light soy sauce and chopped green onion to the fried pork slices.

2. Add the blanched cowpeas.

3. Add refined salt and monosodium glutamate.

4. Add minced garlic.

5. Stir-fry evenly out of the pot, delicious and fragrant.

Here's how to fry cowpeas:Ingredients: 350 grams of cowpeas, 20 grams of corn oil, 30 grams of oyster sauce, 5 cloves of garlic, a little shredded ginger.

Steps: 1. Wash the cowpeas and cut them into about 1-inch segments.

2. Heat oil in a pot, stir-fry the ginger shreds until fragrant, and remove the ginger shreds.

3. Add the chopped garlic slices.

4. Add the cowpeas.

5. Stir-fry over high heat.

6. Add a little water after small yellow spots appear on the surface, cover the pot and simmer for about 3 minutes.

7. Remove the lid and stir-fry a few times.

8. Add the oyster sauce, reduce the heat, mix well and remove from the pan.

9. Serve on a plate.

【Sausage fried cowpeas】

Prepare cowpeas, sausages, garlic, dried chilies, salt, sugar, light soy sauce, cooking oil, and chicken essence.

1. Buy a handful of fresh cowpeas, soak them in lightly salted water for 20 minutes, which can be disinfected and sterilized, remove pesticide residues, and then take them out and rinse them and cut them into 5 cm long sections.

2. Heat the wok, pour in the cowpea segments, stir-fry over high heat for half a minute, fry the water dry, add an appropriate amount of salt, and continue to stir-fry until the color turns dark green and then put out.

3. Cut some minced garlic and dried chili peppers, and cut the sausage into long strips. Heat the oil, add minced garlic and dried chili peppers and stir-fry until fragrant, pour in the sausage and stir-fry for a while, pour in the cowpea segments, add an appropriate amount of salt and light soy sauce to taste, and continue to stir-fry for 1 minute.

4. Add an appropriate amount of chicken essence and sugar, pour in an appropriate amount of water, quickly stir-fry evenly, then turn off the heat, and the sausage fried cowpeas are ready.

The delicious jar beans are made as follows:Ingredients: 350 grams of cowpeas.

Excipients: small portion of pork belly, 1 tsp fine salt, 4 dried chili peppers, 1 tsp fresh spicy powder, appropriate amount of rapeseed oil.

Steps: 1. Prepare the ingredients used.

2. Add a little vegetable oil to the pot and stir-fry the pork belly limb feast.

3. Then fry the dried chili peppers in the pot with a knife until they are flavorful.

4. Then change the cowpeas into a knife and fry them until the color is slightly thick.

5. Add the salt to taste.

6. Add half a small bowl of water and simmer until the ingredients are cooked through.

7. Finally, add fresh and spicy powder to enhance the taste.

8. In this way, a portion of fried cowpeas is completed.

1. Ingredients: half a catty of cowpeas, 1 fresh red pepper, half a spoon of Qingxiao stove oil, an appropriate amount of green onion, ginger and garlic, an appropriate amount of salt, and a small amount of very fresh flavor.

2. Remove the tips and stems of the cowpeas, wash them with water and set aside.

3. Bring water to a boil in a pot, the water should overflow the amount of cowpeas, put the cowpeas into the boiling water and boil until they are seven or eight medium-cooked. Cowpeas are not cut and boiled, and the nutrient loss is slightly smaller than that of cutting and boiling.

4. While boiling and drying cowpeas, chop the green onion, ginger and garlic, and cut the red pepper into small pieces for later use.

5. Take out the boiled cowpeas and dry them without cold water. When it is not hot to dry, cut it into inches.

6. Pour half a spoon of clear oil into the pot, turn off the low heat when the oil is hot, and immediately pour the beans and chili peppers into the pot and stir quickly with a spoon after the green onion, ginger and garlic are fragrant.

7. After the cowpea and oil are mixed evenly, add an appropriate amount of flavor and salt, stir it quickly, and put some monosodium glutamate with Huanhuan.

8. The cowpeas are basically cooked, so they can be taken out of the pot after the seasoning is stirred well. The cowpeas fried in this way are easy to taste, soft and delicious.

Cowpea-flavored dried locust fried shredded pork is delicious, and the method is as follows:Tools Ingredients: cowpeas, dried tofu, pork foreleg meat, 1 piece of ginger, 1 clove of garlic, appropriate amount of starch, 1 spoon of bean paste, appropriate amount of light soy sauce, Lao Gan Ma oil chili, appropriate amount of salt, oil, water, pot, knife, spatula.

1. Blanch the cowpeas in boiling water with an appropriate amount of salt for 2 minutes, then remove and drain the water.

2. Separate the fat and lean meat into shreds, add an appropriate amount of starch to the lean meat and mix well, slice the garlic and ginger, and cut the dried tofu into strips.

3. Pour oil into a hot pan and cook until it is hot, add the fat meat and stir-fry for about 20 seconds, stir-fry the fat oil, and then add the lean meat and stir-fry to break the raw.

4. Add the bean paste cover and stir-fry for 10 seconds, stir-fry until fragrant, add garlic and ginger slices and stir-fry for 10 seconds.

5. Add the dried tofu and stir-fry the Mingli for 20 seconds, add the cowpeas and stir-fry for 30 seconds.

6. Pour in an appropriate amount of light soy sauce and stir-fry for 10 seconds, add Lao Gan Ma oil and chili pepper and stir-fry for 10 seconds to turn off the heat.

The preparation of the cylinder beans is as follows:Ingredients: 300g beans, 2 cloves of garlic, a pinch of salt, a green pepper, and a tomato.

Step high chain rush: 1. Pick the beans into small pieces, do not cut them with a knife. Duan Nianzhuan.

2. Cut the green pepper into small pieces.

3. Cut the tomatoes into small pieces.

4. Garlic slices. <>

5. Put in garlic slices when the oil is high and the temperature is not too high.

6. After the garlic slices are fried until fragrant, put them in the pot beans, and add an appropriate amount of salt after the beans are soft.

7. Finally, add the green peppers and tomatoes.