Recipe for frying long beans, home recipe for frying long beans Teach you how to fry long beans for

If you want to go over two good fried long beans, share them here, I hope you will like them.

Fried beans are crispy and crispy.

Long beans are a kind of vegetables and fruits that are more common in our daily life, containing protein, carotene, high nutritional content, good taste, and are loved by everyone. There are many ways to make beans, generally fried and eaten, fried beans have the color of golden yellow, crispy on the outside and tender on the inside, fresh and refreshing different characteristics, the raw materials are very simple, learn the way, you can cook it very easily at home. So, what is the puff pastry made for fried beans?

Fried beans are crispy and crispy.

Method 1. Cooking raw materials.

Main ingredients: long beans, dried chili peppers, carrots, ginger, rattan peppers.

Dry-fried beans. Dry-fried beans (4 photos).

Condiments: 4 tablespoons oil, 1 3 tablespoons salt, 1 2 tablespoons chicken powder, 2 tablespoons light soy sauce.

Cooking process.

1.Remove the end of the long beans, tear off the old tendons, and cut them into pieces about 4 cm long.

2.Dried chili pepper diced, ginger cut into shreds; Carrots are burned into flower strips, cut into parquets.

3.Boil 1 tablespoon of oil, pour in the long beans and continue to stir the pot, stir until the long beans are slightly dry and slightly yellowish, and set aside. 4.Bring 3 tablespoons of oil to a boil and sauté over low heat until fragrant ginger, dried chili and rattan peppers.

5.Pour in the stir-fried long beans and stir-fry with the food in the pot for 2 minutes.

6.Add 1 3 tablespoons salt, 1 2 tablespoons chicken powder and 2 tablespoons light soy sauce, add carrot slices and stir-fry well.

Fried beans are crispy and crispy.

Tips for the Chef.

1.When drying bean carobs, it is not suitable to put too much oil, put a small amount of oil to dry and flatten in Chinese fire until the long beans are slightly yellowish, ** disaster is very easy to burn the long beans.

2.Dried chili peppers and sesame peppers should be fried at a simmer to bring out the fragrance, ** disaster will be scorched, fry until the dried chili peppers fade slightly, then pour into the long beans and stir-fry.

3.Long beans should be bought crispy green and fine, don't buy white big long beans, otherwise the taste is not easy to be crispy and sweet, long beans should be fried, otherwise there will be a certain poison.

4.In order to maintain the dry, fragrant and fragrant flavor of the dish, you can only add condiments when frying the beans, and you can not sprinkle water, otherwise the taste of the dish will not be sweet and crisp enough.

Method 2. Main ingredients: long beans, garlic, dried chili.

Auxiliary materials: salt, chicken essence, light soy sauce.

1.Remove the root of the garlic and wash it, then cut it into sections and set aside;

2.Dry clean and dry the peppers, cut them into sections and set aside;

3.Pour appropriate rapeseed oil into the pot, wait for the oil to boil, add the garlic and dried chili peppers to burst the pot to bring out the aroma (the doneness at this time is fire);

4.Add the long beans and stir-fry the garlic and pepper to bring out the aroma. Note that at this time, the doneness is changed to low heat, otherwise it will be very easy to paste;

5.Lift the fire once and put in the salt, chicken essence, light soy sauce and stir-fry again to be evenly proportioned, and then you can put it on a plate and take it.

Technique: If you want to fry puff pastry green beans, you need to first wrap the green beans and rice in the paste of egg liquid and flour in the oil pan to fry until orange yellow, and then immediately wrap white caster sugar for reservation, and finally stir-fry in the fifth step of seasoning.

It's okay, you can make it according to this menu, and then the method is quite simple, and the taste is really good.

1. Raw materials: about 500 grams of long beans, 100 grams of flour, 100 grams of potato starch, 1 egg, appropriate amount of salt, appropriate amount of thirteen spices, appropriate amount of water, appropriate amount of edible oil, appropriate amount of spicy fresh.

2. Wash the beans and cut them in half, then add flour, starch, eggs, salt, thirteen spices, and water to the bowl to make a yogurt-like batter for later use.

3. Boil water in a pot, add salt to the boiling water, blanch the beans for 2 minutes, remove the cold water and cool it to control the moisture.

4. Evenly wrap the beans in batter, heat oil in the pot, the oil temperature is 60% hot, and fry the beans in the pot until golden brown and set.

5. Take it out and put it on a plate, and then sprinkle it evenly with spicy freshness, and you can start eating.

1. Prepare materials. Long beans, dried and spicy pepper, sesame seeds, minced garlic, Sichuan pepper powder, pepper powder.

2. Wash the long beans and cut them with a knife.

3. Start frying, heat the oil to 50% hot, put the beans with chopsticks, fry them until the surface is dry and hard, and quickly take them out.

4. Use another pot, heat the oil, and add Zhaopi dried chili, minced garlic, Sichuan pepper powder, and pepper powder to burst out the fragrance.

5. Put the fried beans in it, stir-fry for three minutes, be sure to low heat, otherwise it will be paste, sprinkle sesame seeds before coming out of the pot, and put a little salt.

6. Then put it on a plate.

Deep-fried beans] [Ingredients] Beans, starch, eggs, breadcrumbs, cooking oil, cumin powder, chili noodles [Production steps] 1. The food I want to teach you today is a particularly simple fried beans, which can be said to be a very fresh way to eat beans. First of all, prepare all the ingredients needed to make fried beans, the first thing to prepare is the beans, the beans can be prepared about a small handful, you don't need to prepare too much, and then prepare two eggs, the right amount of starch, the right amount of breadcrumbs, and then prepare the right amount of cumin powder and chili noodles according to your taste. Finally, prepare a little more cooking oil, about 1 3 pots.

After preparing all the ingredients needed to make fried beans, we can start cooking. 2. Take out the beans we prepared first, and then choose them. Remove the beans that are not very good inside, then put them on the cutting board, cut off the head and tail with a knife, and then cut them into long sections, the length of the segments, about 4 5 cm, after cutting it, put it in a large bowl.

3. Add an appropriate amount of water to this large bowl and clean the beans, and be sure to clean them cleanly. Drain after washing and set aside. After the water in the pot is boiled, we will put all the beans into the boiling water, and the beans will be blanched for about two minutes.

4. Add the prepared starch to the beans, not too much, and then use chopsticks to mix the starch and beans evenly, and wait until each bean is evenly coated with starch, let's put it aside. Take out the prepared eggs, beat them into a small bowl, then stir them with chopsticks, pour them into the beans, and continue to stir with chopsticks until each bean can stick to the egg mixture. 5. Put the prepared breadcrumbs on a flat plate, put the beans coated with egg liquid and starch into the breadcrumbs, and then evenly coat the breadcrumbs.

After the beans are coated in breadcrumbs, we take them out and put them on a plate for later use. Remove from the pot, pour all the prepared cooking oil into the pot, then slowly heat the cooking oil, and wait until the oil temperature reaches 5 percent hot, put the beans in and fry it. 6. When frying the beans, you should fry them slowly over medium heat, and keep turning them with chopsticks to heat the beans evenly, fry them until the surface of the beans is golden and remove the oil, continue to heat the oil temperature in the pot, and then put the beans to fry for a minute, so that the beans can be more crispy and delicious.

Tips] 1. Cut the beans into small pieces a little longer. 2. The egg mixture should be evenly coated so that it can be evenly coated with a layer of breadcrumbs.

1. Knead the sweet dough. The dough sheeter presses the dough in the order of 1st gear - 3rd gear - 5th gear.

2. Knead the salty dough. The dough sheeter presses the dough in the order of 1st gear - 3rd gear - 5th gear.

3. Put all kinds of materials into the basin first, and finally add water, the amount of water is controlled by yourself, and it is advisable to barely knead into a dough, which is a hard dough, and the hardness of hand-rolled dough is about the same. If you don't have a dough sheeter, roll it by hand with a rolling pin.

4. Cut the pressed dough with 5 levels of thickness into sheets about 12cm long and 5-6cm wide.

5. Take two pieces, fold them in half, and cut them into three knives.

6. Separate, one piece from the middle seam of the other piece, and then the bottom piece of the left hand through the middle seam of the top piece.

7. As above, all the salty and sweet flavors are done.

8. The hot oil in the pot is about 5-6 hot (the twist can float up in a few seconds after putting it in), and fry it over medium-low heat until both sides are slightly yellow. Note: The oil buling people can be too hot, and the fire can't be too big.

Fried beans - Ingredients: 1 handful of beans, 2 eggs, half a bowl of flour, 13 spices, 3 grams of refined salt, a little cooking oil.

Steps:1Remove the roots of the prepared long beans and cut them into long sections for later use. When making dry fried beans, you can water the beans in advance, which can not only reduce the cooking time, but also make the beans more flavorful.

2.Add an appropriate amount of water to a wok and bring to a boil over high heat. After boiling, add 1 gram of refined salt, and then add half a spoon of cooking oil. Once stirred well, blanch the long beans in a pot for two minutes. Finally, immediately remove from cold water for later use.

3.To prepare the batter: Crack two eggs into a bowl, then add half a spoonful of thirteen spices, add two grams of refined salt, and stir to combine. Finally, add half a bowl of flour, add an appropriate amount of water, and stir into a thin batter.

4.Heat a wok and add an appropriate amount of oil. When the oil temperature reaches 50% hot, insert a chopstick into it at this time. When there are small bubbles on the surface of the chopsticks, we can put the drained beans into the batter and wrap them evenly. Put it in a frying pan and start frying.

5.Fry the beans until they float slowly, then flip and fry until golden brown on both sides. After all the beans are taken out, the oil temperature is 80% hot, and then we put the beans in and fry them again. The beans that come out of this way are not greasy, they are crispy and delicious, and they are better than fried beans.

6.After the second re-frying, we scoop it out and put it on a waterless plate and sprinkle it with our favorite chili noodles on top. It's edible!

Food Tips:

1.When making dry fried beans, the beans need to be blanched in advance, which not only tastes good, but also reduces the cooking time.

Ingredients: 200 grams of green beans.

Excipients: 150 grams of eggs 25 grams of wheat flour.

Seasoning: 40 grams of starch (peas), 3 grams of salt, 2 grams of monosodium glutamate, 20 grams of salt and pepper, 60 grams of soybean oil.

Preparation of dry fried beans:

1.Remove the tendons of the beans and wash them, cut them obliquely into 2 cm long segments, blanch them thoroughly in a pot of boiling water, remove them, drain the water, put them in a container and mix them with refined salt and monosodium glutamate to marinate them for flavor.

2.Knock the eggs into a bowl and stir together, add 75 grams of humidified starch (40 grams of starch plus water), 10 grams of flour and oil, mix well into an egg powder paste, put in the bean segments, and hang well.

3.Put the beans into the hot oil one by one, and remove them when they are fried thoroughly. When the oil temperature rises, re-fry the oil until the outside is charred and the inside is tender, remove the drained oil, and serve it with pepper and salt.