How do you make dried green beans delicious?

Ingredients: green beans, pinch off the tips of both ends, tear off the tendons, break 2 sections, wash and drain the water.

Seasoning: dried chili pepper, Sichuan chili paste, Sichuan pepper, minced ginger and garlic, salt, pepper, soy sauce, chicken essence powder.

1.Put a little oil in the pot, pour in the green beans, stir-fry, add salt, cover the pot and simmer for a while until the green beans change color, then take the lid off, continue to stir-fry until the green bean skin becomes a tiger skin pepper, and then put it for later use;

2.Then add a little oil to the pot, put dried peppers, Sichuan pepper, ginger and garlic to stir-fry until fragrant, then pour in the stir-fried green beans, then add soy sauce, Sichuan chili sauce, add chicken essence powder and stir-fry evenly before starting the pot, and it's OK.

It should be noted that water can not be added, and the dry stir-fry is to fry it dry. The heat is very important, after stirring, the skin will be raw, and if it is not stirred, it will become a general fried green bean.

The method of dry stir-fried green beans: raw materials: green beans (one catty), pork (three taels), fried vegetable cubes, spare rice, green onions (one tablespoon each), ginger paste (one teaspoon), wine seasoning: salt, sugar, light soy sauce, sesame oil and water.

Method: 1. Wash and chop the pork, soak the rice and chop it softly.

2. Tear off the tendons of the green beans, wash and drip dry. Put it in a frying pan and fry for a while, dripping off the oil.

3. Heat the wok, add two tablespoons of oil to fry the ginger minced, add pork, rice and fried vegetables and fry for a while, add green beans, praise wine, then add seasonings, change to medium heat until the juice is dry, sprinkle with green onions and put on the plate.

Features: The heat is large, the action is fast, the ingredients are simple, the cooked vegetables are emerald green, and the taste is crisp and tender.

Find a chef and stir-fry it will be delicious. Wow quack.

The key to stir-frying green beans is to cook them thoroughly, so that the green beans are more delicious and flavorful.

Dry fried green beans detailed teaching, come and learn together, remember to collect!

The home-cooked practice of sautéing green beans.

Teach you the correct way to "dry fry green beans", which has a crispy taste and goes well with rice.

Cut the green beans into sections, fry them, put in the minced meat, add the pepper and chili pepper and stir-fry until fragrant, and the refined salt chicken powder and white sesame seeds.

1. Remove the stems of the green beans at both ends, remove the tendons in the middle, pick them into 5 cm long segments, wash them and set aside.

2. Wash the green onion, ginger and garlic and cut into foam.

3. Put 300 grams of salad oil in the pot, wait for the oil temperature to be six or seven hot, that is, when there is obvious heat on the surface of the hand oil, put in the green beans and fry them dry, and put them out for later use.

4. Put 15 grams of salad oil in the pot, when the oil temperature is heated to 7, add 5 grams of Sichuan pepper, put in the bean paste and stir-fry the red oil over low heat, and pour in the meat foam. After adding green onions, ginger and garlic and stir-frying, add 10 grams of dried chili peppers, put in the fried green beans, continue to add 10 grams of salt, 5 grams of monosodium glutamate, 10 grams of chicken powder, 8 grams of sugar, 10 grams of cooking wine, 5 grams of pepper, and stir-fry for 1 minute on high heat.