How do you fry beans to be delicious? Because I can t eat it after frying it twice, it is undercook

It is the best with shredded meat!! Ingredients: long beans, meat, chopped chili, green chili, tempeh, oil, garlic cloves.

Method: 1. Wash the long beans, cut the long beans into dices for later use; 2. Cut the meat into minced meat; Don't buy the minced meat from the supermarket, it's not clean :) 3. Chop the green peppers and garlic cloves for later use; 4. Light the fire, scatter the garlic in the pot, put the oil, and fry it over low heat until it is slightly yellow; 5. Put it like meat foam, fry it until it is half-cooked, pour a little raw and extract it from the pot; 6. Pour the oil again, pour in the chopped long beans when it is half hot, fry it quickly on high heat until it is dark green, add the meat foam and fry together; 7. When the beans and meat foam are cooked, add a spoonful of chopped chili peppers and mix well.

Add a pinch of salt and you're ready to cook; Features: red and green together, good looks; If conditions permit, you can put a little Liuyang tempeh to taste better; In terms of taste, if you like to be jealous, you can replace the light soy sauce with Shanxi aged vinegar.

Are you a long bean, or something. I will introduce a simple method of long beans: cut the beans into about 1 cm long, cut some minced meat, cut some garlic, and cut some ginger nails.

Heat the oil red, add garlic and ginger nails, add minced meat, stir-fry until fragrant, and then put in the carob puree, stir-fry, add salt, monosodium glutamate, etc. (if you are willing to eat chili peppers, you can put some chili powder).

You can fry it first before making it, which is generally done in restaurants, and it tastes good and takes a short cooking time. But fried food is high in calories.

The beans are crispy when fried, then the beans should have passed through the oil, so they will be crispy when fried, and they will be crispy if they are fried, so they will be crispy if they are not fried, then the fried beans are generally noodles, unless they are fried and undercooked.

No, some beans are crispy when fried, and it is possible that the beans were blanched in advance before frying, so the texture is crispy when fried.

The beans are crispy when they are fried, and it can't be that they are not fried. With slender kidney beans. Or eighteen beans, fry them for a while longer, and sauté them thoroughly with oil. If it is raw, it will be poisonous. Stir-fry for a while, it is quite fragrant when it is fried thoroughly.

This reason is because it is not fried, so it is particularly crispy, and it may also be caused by not blanching when making it.

If you buy relatively tender beans, the taste will be a little crispy, and the beans can be blanched in advance with hot water before frying, and then fried over high heat.

No, it's probably a matter of variety, so you don't need to worry too much, but be sure to blanch it before eating.

Summary. When frying beans, it is necessary to carry out a series of treatments on the beans, if it is not advisable to fry directly, it must be cleaned, and it needs to be blanched, the purpose of blanching is to remove some of the oxalic acid substances contained in it, and the fresh beans picked back contain a certain amount of oxalic acid, if the oxalic acid is ingested too much into the human body, then it is not conducive to health, so it should be blanched this link, and its oxalic acid should be properly removed.

Can beans be fried directly.

When frying beans, it is necessary to carry out a series of treatments on the beans, if it is not advisable to fry directly, it must be cleaned, and it needs to be blanched, the purpose of blanching is to remove some of the oxalic acid substances contained in it, and the fresh beans picked back contain a certain amount of oxalic acid, if the oxalic acid is ingested too much into the human body, then it is not conducive to health, so it should be blanched this link, and its oxalic acid should be properly removed.

Before frying the beans, if you blanch the beans, you need to master a certain method, first rinse the beans with water, and then put them in boiling water to blanch, this is the method of blanching. But the blanching time should not be too long, if the blanching time is too long, it is easy to destroy its nutrients, generally in three or five minutes. After blanching, the beans will be more hygienic and hygienic to eat.

If you don't blanch the water, the bean dishes may be more astringent, and they will contain some oxalic acid substances that are not good for health.

The specific method is similar to frying some other vegetables, or put oil in the pot to heat it first, and then put the cleaned beans into it and fry it until it is cooked, and finally add some seasonings. The taste of fried beans is really satisfying and can make our appetite even better. Although it is a very simple dish, the nutritional value it contains is very commendable.

Okay, got it.

Do you need to blanch fried beans first? Beans are a common ingredient in life, beans are rich in vitamins and plant proteins, which can make people's minds calm, regulate the digestive system, and eliminate chest and diaphragm fullness. But many people have a problem with fried beans, and the beans are often old.

So, what exactly causes it? I'll introduce you to it below.

1. It is best to blanch in advance, add a little vinegar when blanching, remember not to forget after blanching, and quickly overcool the water, so that the fried beans are emerald and green.

2. Put some salt in the beans over the water, and then fry them to be easier to cook, not sandwiched, because the salt is also more flavorful when the water is over, especially the green beans, which have a little toxin in themselves, and they can only be eaten when they are fried until they are 9 mature, so that they can be healthy.

1. Raw beans are toxic to a certain extent, and ordinary cooking is likely to cause some beans to be not fully cooked, so blanching is one of the ways to ensure that the beans are fully cooked.

2. The oxalic acid content in carob is also very high, and oxalic acid is a great cause of stones in the human body, and blanching can remove most of the oxalic acid in carob.

1. In fact, it doesn't have a good image of the taste, but the beans that have been blanched first are relatively easy to fry and will not be easy to paste. And when blanching, you can put a few drops of oil and a little salt, which can not only maintain the taste of the beans, but also maintain the color of the beans at a fresh time.

2. After blanching the water, take it out, and you can also pass it through cold water, so that the beans will be beautiful emerald green no matter how you fry them.

3. After washing, put the beans into the pot and blanch them, and then cut them after blanching. If you cut it and then blanch it, some of the dices may cause it to be accidentally boiled.

Ingredients: Beans (250g).

Seasoning: Egg (1 pcs), Green Pepper (1/2), Red Pepper (1/2), Starch (To Taste), Flour (To Taste), Garlic (2 Grabs), Salt (To Taste), Oil (To Taste), MSG (To Taste).

Steps: 1. Remove the two ends of the beans, remove the tendons, cut them into sections, wash them and set aside.

2. Put the flour and starch into a bowl, knock in the eggs, add an appropriate amount of water and a little oil to make an egg batter.

3. Cut the green and red peppers into thin strips and chop the garlic into minced garlic.

4. Add water to the pot, add a little salt, boil, pour in the beans, blanch and remove raw.

5. Hang the beans evenly with egg batter.

6. Put oil in the pot, boil until it is hot, put the beans into the pot one by one, fry them until they are slightly yellow and cooked, and drain the oil.

7. Leave the bottom oil in the pot, add the garlic paste and stir-fry until fragrant, add the green and red peppers and stir-fry.

8. Finally, pour in the beans, add an appropriate amount of salt and monosodium glutamate, stir well, and serve on a plate.

Because the beans contain saponin poison and phytohemagglutinoxin, the toxins are destroyed only when they are fully cooked. Otherwise, people are susceptible to poisoning if they eat undercooked beans. Poisoning manifests itself as nausea, vomiting, diarrhea, dizziness, etc.

The toxins in the beans are generally boiled in boiling water at 100 degrees Celsius for 30 minutes to destroy, and the main way to prevent carob poisoning is to fully heat the beans and fry them thoroughly before eating. The way to judge whether the beans are ripe is that the bean sticks change from strong to wilted, and the color changes from bright green to dark green, and there is no beany smell when eaten.

Therefore, the beans must be fully cooked before they can be eaten.

The long beans and peas we usually buy can be eaten without being fully fried, and they can be eaten when they are ripe. Other green beans or something should be fully cooked, and these will be poisoned if they are not cooked. Stir-fried lean meat or beef with beans is delicious.

Lean meat and beef are first marinated with salt, soy sauce, peanut oil, cornstarch for half an hour, and it will be more tender to eat.