How to dry fry beans, how to dry fry beans

Ingredients. 500 grams of beans and 10 large sea rice.

Excipients: Appropriate amount of green onion and ginger, 5 garlic cloves.

15 grams of sprouts and 5 grams of light soy sauce.

2 grams of sugar and salt to taste.

A little chicken essence and an appropriate amount of sesame oil.

Dry fragrant appetizer - the steps of dry sautéed beans.

1.Prepare all the ingredients and soak the sea rice in water.

2.Finely chop the green onion, ginger and garlic, mince the sea rice, and take out the sprouts for later use.

3.Heat the oil in a wok until the oil is hot, pour in the washed and cut beans and stir-fry.

4.Stir-fry until the skin of the beans shrinks.

5.Then pour in the green onions, ginger and garlic, sprouts and minced sea rice and stir-fry until fragrant.

6.Add light soy sauce, sugar, and a pinch of salt and stir-fry well.

7.Finally, add a little chicken essence and pour in sesame oil.

8.Stir-fry all evenly, and turn off the heat.

Tips: Do not add water to stir-fry the beans in the pot, and keep stir-frying until the skin of the beans shrinks.

Then add the green onion, ginger and garlic seasoning and continue to stir-fry, so that the beans will be dry and bright after they are fried.

A few simple steps will teach you how to make delicious dried fried beans.

How do you cook dried beans? Clean up the beans, cut the potatoes into pieces, pour them into the pan and fry them, then remove them, pour them into the pan, stir-fry them evenly, and add seasonings.

Put the prepared long beans and small red peppers together in the pot and stir-fry.

Cut the beans and fry them in an oil pan, stir-fry the dried chili peppers until fragrant, and put the seasoning on the beans out of the pot.

Dry fried beans learn these 2 skills, and they are better than those made by five-star chefs.

Depending on the ingredients, the taste of the pairing is different.

Home-cooked dry fried beans are delicious.

Cooking beans and carob food tutorial.

Preparation of dry sautéed beans.

1. First remove the two ends of the beans, pull off the tendons, and then break them into uniform segments for later use;

2. Add the processed beans to the water, wash them and set aside;

3. After boiling hot water in a pot, add the washed beans to blanch until the color changes to dark green, then remove and drain for later use;

4. Add an appropriate amount of dark soy sauce and cooking wine to the minced meat and marinate for half an hour;

5. After the oil pan is heated, add the drained beans to stir-fry, stir-fry until the skin is peeled on both sides, and put on a plate for later use;

6. Stir-fry the chili pepper and pepper in another oil pan, then add the marinated minced meat to continue stir-frying, and then add the drained beans to continue stir-frying;

7. Add an appropriate amount of salt, monosodium glutamate, etc. to the pot in turn and stir-fry evenly before serving.

Precautions for sautéing beans.

1. First of all, the beans should be blanched, because the beans are a relatively difficult ingredient, and the cooking time can be shortened well after blanching. Or you can add the beans to the microwave after processing, add them to the microwave for a few minutes, and then soften them before cooking, which can also shorten the time.

2. Do not add water when making dry fried beans, if you add water, you can't make dry stir-fry.

3. Pay attention to the oil temperature when the beans are put into the pot, the temperature should not be too high, and then stir-fry over low heat.

4. When making dry fried beans, pay attention to cooking and frying the beans, otherwise toxins may be produced and unnecessary trouble to the human body.

Ingredients: 400 grams of beans.

Seasoning: 1/2 teaspoon salt, a pinch of monosodium glutamate, 2 slices of ginger, 1 head of garlic, 30 Sichuan peppercorns, 5 dried chilies, 2 tablespoons vegetable oil, 2 teaspoons of shrimp roe soy sauce.

Method: 1. Prepare the materials.

2. Don't pick the beans first, soak them directly in clean water for 7 to 8 minutes, change the water and clean them, and then pick 6 to 7 cm small pieces of the same size.

3. Pour more oil into the pot than usual for stir-frying, throw in the peppercorns and stir-fry until fragrant.

4. Don't take out the peppercorns, pat the garlic flat and throw it into the pot to stir-fry until fragrant, and quickly pour in the beans.

5. Add more than half a spoon of salt, add the dried chili peppers and stir-fry together, two spoons of shrimp roe soy sauce, stir-fry evenly, cover the pot, and turn to low heat.

6. Stir-fry a few times in the middle, and wait until the beans are dry and the skin shrinks.

7. Finally, put the minced ginger to enhance the flavor, stir-fry a few times, thoroughly dry the water of the beans, a little monosodium glutamate, stir-fry well, and turn off the heat.

1. The food I want to share with you today is dry fried beans, this dry fried beans are very simple to make, but they are particularly delicious after being made, first prepare all the materials needed to make dry fried beans, prepare a small handful of beans, and then prepare three dried chili peppers, a small piece of ginger, two taels of pork belly, five cloves of garlic, and then prepare an appropriate amount of tempeh, light soy sauce, edible salt, sugar, chicken essence, dark soy sauce, steamed fish soy sauce. Finally, a little more cooking oil is fine.

2. Put the prepared beans into a large basin and soak them first, soak them for about 20 minutes, after soaking, let's clean them 1 or 2 times, take them out and drain them after cleaning, put them on the board and cut them off the head and tail, and then cut them into long sections of about three centimeters, put them in a bowl for later use, and then rinse the prepared dried chili peppers slightly, chop them, and then cut the ginger and garlic slices after cutting, and then cut the ginger and garlic slices, and the ginger and garlic slices are cut, let's deal with the pork next.

3. Clean the pork belly first, cut it into thin slices after cleaning, then cut it into long strips, and finally cut it into small dices. This makes it easier to cut into small cubes and put them on a plate for later use.

4. Heat up the wok and pour a little more cooking oil. When the oil temperature reaches 5 percent, let's put all the beans in and start frying, until the surface of the beans is wrinkled. When frying the beans, pay attention to let the beans be fully heated evenly, do not fry the beans, and make sure that the beans can be fried.

5. After the beans are fried, we will pour out most of the oil, and then leave a small amount of oil, put in the diced meat and fry until it changes color. After the diced meat changes color, let's put the tempeh in and stir-fry, then add ginger, garlic, and dried chili peppers and stir-fry until fragrant. After the fragrance comes out, then start seasoning, add a spoonful of light soy sauce, half a spoon of salt, an appropriate amount of sugar, chicken essence, dark soy sauce, and stir-fry evenly.

6. Then put the beans in and stir-fry, then put some steamed fish soy sauce and stir-fry, stir-fry for about 60 seconds, then put a little oil, and then stir-fry evenly to get out of the pot and put it on the plate, and a particularly delicious dry fried beans is completed.

The method of dry stir-fried beans is to put an appropriate amount of oil in the pot, heat it and put in the green beans; Stir-fry over low heat until the skin of the green beans begins to wrinkle, then drain the oil; Add a little base oil to another pot, and when it is hot until 7, add minced garlic and chili pepper and stir until fragrant; Add the minced meat and use a spatula to quickly break it up; Add sugar, stir-fry for 1 minute, and wait until the seasoning and vegetables are evenly mixed.

Stir-fried beans are a home-cooked dish made with green beans as the main ingredient and soy sauce, sesame oil, monosodium glutamate, and vinegar as seasonings. The taste is salty and spicy, the color is tender and green, the taste is crisp and tender, and the nutrition is rich. In addition, dry stir-fry is a cooking technique of Sichuan cuisine, cut beans and vegetables into sections, add a little oil to stir-fry in a pot, fry until the beans are watery, and the dry sesame oil is shiny.

Dry fried beans are made by stir-frying the beans a little dry, and then stir-frying them with dried chili peppers and peppercorns. However, the dry fried beans are more fire-intensive, and the beans should be stirred on low heat all the time.

300 grams of beans, 150 grams of ground beef, 4 grams of salt, 5 grams of soy sauce, 3 grams of cooking wine, 2 grams of monosodium glutamate, 5 grams of bean paste, 5 grams of green onions, 3 grams of ginger, 70 grams of oil, 1 gram of sugar.

1. Remove the tendons of the beans, wash them, and drain the water; Finely chop green onion and ginger; Chop the bean sauce with a knife.

2. Put the wok on the fire, put in the oil, burn until the oil surface is slightly smoky, put the meat filling into the stir-fry, add the bean paste, stir-fry until the moisture in the meat filling is basically clean, and then add cooking wine, soy sauce, minced green onion, minced ginger, sugar and salt. Put the beans in the pot, keep stir-frying, when the water in the beans is basically clean, and the color is tender and green, add monosodium glutamate, stir-fry evenly and then put it out of the pot and put it on the plate.

A few simple steps will teach you how to make delicious dried fried beans.

Cut the beans and fry them in an oil pan, stir-fry the dried chili peppers until fragrant, and put the seasoning on the beans out of the pot.

Put the prepared long beans and small red peppers together in the pot and stir-fry.

Dry fried beans, a very hot delicacy, it's done.

Depending on the ingredients, the taste of the pairing is different.

Home-cooked dry fried beans are delicious.

Ingredients: beans, minced meat.

Seasoning: salt, soy sauce, cooking wine, green onion, ginger, sugar, dried red pepper, sesame pepper.

How to cook the dried beans:

1. Remove the tendons of the beans, wash them, and drain the water; Finely chop green onion and ginger;

2. Put the wok on the fire, add oil (slightly more than usual stir-fry), add the beans and stir-fry. When the water in the beans comes out, they become wrinkled and have dark spots on them. Serving.

3. Leave the bottom oil in the pot, add the pepper and chili pepper and stir-fry slightly. Put the minced meat in the stir-fry, then add cooking wine, soy sauce, minced green onion, minced ginger, sugar and salt. Put the beans in the pot, stir-fry evenly and then put them on the plate.

Remove from the pot, pour oil, and when it is 60% hot, put the picked beans in, fry them until the skin is stretched, remove and drain.

Start another pot, add pork slices, diced dried chili peppers, a few peppercorns, green onions, ginger and garlic, sugar in a pot, add dried beans and stir-fry, add salt, MSG, and fry for a while.

This dish is not a pure crisp Sichuan method, ** in the Northeast reform.

At present, the food safety problem is too serious, and it is all chemical, pesticide, and toxic, so the disease starts from the mouth, and if you want to eat, you have to eat natural wild food.

My family is in Dabie Mountain, there are pure Dabie Mountain pollution-free mountain delicacies, and eating pure natural wild vegetables will not gain weight There is also nutrition and safety The most important thing is delicious!

Click on my profile, or the photo album in the space** to see it.

Ingredients: 500 grams of green beans, 300 grams of ground meat, 25 grams of dried shrimp, 20 grams of minced mustard, minced green onion, 5 grams of soy sauce, minced ginger, 7 grams of sugar, 10 grams of refined salt, 3 grams of sesame oil, 3 grams of vinegar, 1 gram of monosodium glutamate, 50 grams of water and oil.

Method 1: 1. Remove the three knife heads and tendons on both sides of the green beans, wash and drain them for later use, soak the dried shrimp and chop it twice;

2. Put oil in the pot, add green beans to fry yellow after heating, then take out and drain the oil;

3. After heating the oil, add the green onion, minced ginger, ground meat, minced shrimp and minced mustard and stir-fry, and finally pour in the fried green bean curd to stir up the fragrance, and pour in soy sauce, sugar, refined salt, water, sesame oil, monosodium glutamate, vinegar, and continue to stir-fry until the juice is dry.

Method 2: Cut the beans into two-centimeter segments, and cut the garlic sprouts into slightly longer sections for later use. Heat the oil until it is 80% hot, fry the beans, feel that the surface has been fried until crisp, and drain the oil like a leaky basin. Add a small amount of leaked oil to the pot, boil until four or five percent hot, add the chili pepper to fry, add the garlic sprouts after the fragrance, and then add the beans to stir-fry.

After the beans are cooked, add salt and stir well.

Dry fried beans, a very hot delicacy, it's done.

Put the prepared long beans and small red peppers together in the pot and stir-fry.

Home-cooked dry fried beans are delicious.

Cut the beans and fry them in an oil pan, stir-fry the dried chili peppers until fragrant, and put the seasoning on the beans out of the pot.

A few simple steps will teach you how to make delicious dried fried beans.

Dry stir-fried beans is a cooking technique of Sichuan cuisine, that is, beans and vegetables are cut into sections, put into a pot with a little oil and stir-fried, and fried until the beans are watery, dry and sesame oil is shiny, crispy, tender and refreshing. Dry fried beans are made by stir-frying the beans slightly to make them crisp and dry, and then stir-fry them with dried chili peppers and peppercorns to taste.

I said it upstairs, so I didn't say it.

Everyone is familiar with the dried fried beans, and they are often eaten, which is a kind of Sichuan cuisine cooking method. The taste is salty and spicy, the color is tender and green, the taste is crisp and tender, and the nutrition is rich. It's definitely a delicacy, but there are many people who don't know how to make it, and the detailed steps are written below.

Ingredients: long beans, green onion, ginger and garlic, Sichuan pepper, dried red pepper, cooked sesame seeds.

Production steps: 1. First, cut the beans into sections and clean them.

2. Heat the oil in the pot and heat the oil to 60% hot.

3. Put the beans into the pot and fry them over medium heat for about 3 minutes.

4. Fry until the surface of the beans is wrinkled, squeeze the water inside the beans and remove the oil.

5. Leave the bottom oil in the pot and add chili, pepper, green onion, ginger and garlic and stir-fry over low heat until fragrant.

6. Then add the fried beans.

7. Add a little salt, chicken essence, a little MSG, and a little sugar.

8. Stir-fry evenly, and finally sprinkle in the cooked sesame seeds and remove from the pan.

1. When cooking beans, it is not advisable to put too much oil, put a small amount of oil and cook them over medium-low heat until the beans are slightly yellow, and the beans are easy to burn on high fire. 2. The chain of dried chili peppers should be stir-fried over low heat, and the large heat will be scorched, and the dried chili peppers will be slightly discolored, and then they can be poured into the beans and stir-fried.

Wash the beans and dry them, I prefer to fry them in oil, put oil in the pan (the amount of oil is more than half of the stir-fry) after the oil is hot, pour the beans into the slippery corners, let the oil fry the surface of the beans and wrinkle, of course, the fire can not be too big. After the beans are fried, put them in a bowl. Leave a little oil in the pot, let the meat quietly put in the pot and fry until fragrant, add a little soy sauce to adjust the color, put in the minced garlic, pour in the beans, add an appropriate amount of salt, a little light soy sauce, you can add a little chili pepper if you like the chili, stir-fry evenly over high heat, and you can start the pot until the beans are flavorful.

Dry fried beans learn these 2 skills, and they are better than those made by five-star chefs.