How to make a dry bowl of beans delicious, how to make dried peas delicious

Stir-fried beans with minced meat.

Ingredients: Bowl beans, pork, carrots, soy sauce, peanut oil, salt, ginger, green onions, cooking wine, garlic, chicken essence.

Wash the pork and chop it into meat foam, add salt, soy sauce, peanut oil, cooking wine, mix well and marinate for 15 minutes, and set aside.

Wash the carrots, cut them into cubes and set aside.

Boil water in a pot, open the water into the washed bowl of beans, open the water into the diced carrots, remove it for about a minute, and set aside.

Heat the oil in the pan, heat the oil and stir-fry the green onions, ginger and garlic, remove the green onions, ginger and garlic, put in the meat foam and stir-fry a few times, put in a bowl of beans and diced carrots, stir-fry evenly, add salt, chicken essence to taste, and you can get out of the pot.

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How do you make dried peas delicious?

1. Simmer pig's trotter soup with dried peas.

Ingredients: pig's trotters, dried peas, ginger slices, cooking wine, salt, chives, chicken essence.

Preparation of pig's trotter soup with dried peas.

1. Soak the dried peas in water overnight.

2. Blanch the pig's trotters with water before stewing.

3. Put a little oil in the pot and stir-fry the chopped pig's trotters in the oil a few times.

4. Add water, pig's trotters, soaked dried peas, ginger slices, salt and cooking wine to the casserole and add a little chicken essence and minced chives to the pot for hours.

2. Dried pea jelly.

Ingredients: 100 grams of peeled dried peas, 500 grams of water, 1 tablespoon of garlic paste, 1 tablespoon of light soy sauce, 3 grams of sugar, 2 grams of salt, 1 tablespoon of sesame oil, half a spoon of vinegar, half a spoon of black bean sauce (mashed), 1 tablespoon of chili oil, a little pepper powder (oil).

Preparation of dried pea jelly.

1. Peel the dried peas and beat them into powder with a blender.

2. Sift the pea flour, put it in a large bowl, add 300 grams of cold water and stir well.

3. Put 200 grams of water in the pot to boil, turn down the heat, slowly pour in the adjusted pea powder water, stir while pouring, non-stick pan, pea powder water is easy to sink to the bottom, stir well and pour the sediment into the pot, stir and boil until bubbling, cook for a few more minutes, and turn off the heat when the paste becomes clear and there is no beany smell.

4. Pour the boiled paste into a large basin, shake out the bubbles, and let it cool.

5. After the cold powder is cooled and formed, cut into strips for later use, pour all the seasonings into a small bowl, mix evenly and pour it on the cold powder and mix well.

Dried peas need to be soaked overnight in advance and then pressed in a pressure cooker if they want to cook quickly, and the following is how to make pea yoshi.

Ingredients: 200g of dry beans, 60g of white sugar

Excipients: 200ml of water

Steps: 1. Soak the dry beans one night in advance until some of the skin falls off naturally.

2. Manual peeling.

3. This is a bowl of beans that have been soaked and peeled.

4. Boil the beans for 1-2 minutes.

5. Drain the sewage and rinse it well.

6. Put the beans into a pressure cooker, pour in the water (about 200 ml) that has just overflowed the beans, and pressurize for 30 minutes.

7. After decompression, add 60 grams of sugar while hot and mix well.

8. Then pour the boiled beans into a food processor.

9. Beat into delicate bean paste. Some people say that this condition can be put into molds, refrigerated for a few hours, and then cut into pieces and enjoyed.

10. However, I feel that if I collect some water, it will be more fragrant if I fry it. Keep stirring when stir-frying, don't stick to the bottom.

Ten. 1. Pour into the mold.

Ten. 2. Wait until it is completely cool, take it out, tidy it up, cut it into small pieces, and the snack is complete.

Wash 200 grams of dried peas, pour twice as much water into the peas, let the peas soak in water for more than 4 hours, the longer the soaking time, the easier it is for the peas to steam out, it is best to put the peas in the refrigerator when soaking the peas in summer, put the soaked peas together with the water in a large bowl, and then put the large bowl in the steamer, steam on high heat for 25 to 30 minutes, turn off the heat and simmer for another five or six minutes, remove the lid, use a spoon to crush the steamed soft peas, put the pureed peas into a blender, pour the pureed peas into the lunch box, Smooth with a spoon, let cool, and refrigerate for at least 6 hours.

Turn the pea yellow upside down, cut into small pieces and serve.

Dry bowl beans are delicious after being fried in oil.

<> 300 grams of dried peas and 100 grams of sugar.

Soak dried peas in warm water for about 6 hours.

Put the soaked peas in a pot and add water to simmer for about 40 minutes until there is no soup.

Add sugar and squeeze the beans into a paste.

Put it in the crisper and smooth it off, and keep the refrigerator at a constant temperature overnight.

Soak the peeled dried peas overnight, wash them well, and add two large bowls of water to beat the juice.

Strain gauze to remove the slag and add to the pan.

Bring half a bowl of water to a boil and stir while pouring the pea juice.

Stir until there is no raw bean flavor and it is sticky.

Put it in the mold and let it cool and cut into pieces.

The peas are soaked a day in advance, and the soaked peas are boiled or steamed.

Heat the oil in the pot, pour in the peas, fry them on high heat first, after the peas are blistered, they absorb the water and are not easy to paste, and they should be stir-fried constantly.

Remove from the pan and sprinkle with salt and pepper and a little paprika. Pour into the bottle and seal and store.

First, peel the pea rice from the pods, wash it and cook it in a soup pot.

Note that adding water to submerge the peas is fine, not much water is needed.

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Green peas are small in size and have thin skin, so they can be cooked quickly; After the water boils, you can adjust the heat to low and simmer for another 3 minutes to have a bean flavor, at which point you can turn off the heat.

While the beans are boiling, wash and chop the green onions, ginger and garlic.

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When the oil is hot and starts to smoke, turn down the heat, put in the chopped ginger and minced garlic and stir-fry until fragrant, and adjust the heat to the minimum.

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Pour the boiled peas and soup into the hot oil pan in the previous step, and stand far away when pouring to avoid burning your face and arms.

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Then according to the amount of peas and soup, add an appropriate amount of salt, and stir well with a spatula.

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Finally, sprinkle with chopped green onions, turn off the heat and prepare to get out of the pot! Isn't it very simple and light, only natural seasonings are used in the whole process, green onions, ginger and garlic.

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Method steps.

1 Boil the peas in a pot for about 1 minute, then strain the water and set aside.

2 Dice the pork belly and carrots and chop the garlic.

3 Put oil in a pan.

4 When the oil is warm, put the pork in and stir-fry.

5 When the pork is a little golden brown, add the garlic.

6 When the garlic and meat are golden brown, reduce the heat to medium-low, add the soy sauce and stir-fry quickly.

7 Then immediately add the carrots and peas and stir-fry over medium-high heat for 1 minute.

Tender peas can be made into brine peas. Or fried peas with meat are more delicious.

Preserved pork ribs, dried peas, vermicelli, tomatoes, cabbage, ginger, green onions, dried peppercorns. Method: Soak the pork ribs in water for more than 5 hours, and then clean them for later use.

Soak dried peas for more than 3 hours. Place the ribs in boiling water, add cooking wine, bring to a boil and remove. 3. Add two-thirds of the water to the saucepan, because the peas and vermicelli absorb water, so the water should be added at one time.

4. Add tomatoes, dried peas, pork ribs, ginger, dried plum pepper, and bring to a boil over high heat, turn to low heat and simmer. 5. When the meat is medium-cooked, add the vegetables and vermicelli and continue to simmer for 10 minutes. 6. Add chicken essence, pepper and green onion to taste.

Bowl of beans method one, peas fried meat.

Material. Peas, pork, chili, light soy sauce, minced ginger, minced garlic, salt.

Method. 1. Shred the pork, dice the chili pepper, mince the ginger and garlic.

2. Heat oil in a pot, add minced ginger and garlic and stir-fry until fragrant, add the chopped pork and fry until it changes color, and put it on a plate.

3. Heat the oil in the pan and stir-fry the peas for one minute.

4. Add green chili pepper and red chili pepper, add the fried shredded pork and stir-fry.

5. Add an appropriate amount of light soy sauce, salt, and stir well.

Method 2: Stir-fry peas with shiitake mushrooms.

Material. 300g peas, 8 dried shiitake mushrooms, 3g pepper powder, 5g salt, 3g chicken essence, 15ml water starch, appropriate amount of salad oil, appropriate amount of red pepper grains.

Method. 1. Wash the dried shiitake mushrooms, soak them in warm water, and cut them into cubes slightly larger than pea grains. Set aside the water in which you soak the shiitake mushrooms, do not throw them away.

2. Put the wok on the fire, pour in an appropriate amount of oil, heat it over medium heat until it is seventy, add the pepper powder and stir-fry until fragrant.

3. Pour in diced shiitake mushrooms and peas and stir-fry evenly.

4. Pour in an appropriate amount of mushroom water, cover the pot and simmer for 5 minutes.

5. Add salt and chicken essence, pour in water starch, stir-fry evenly to get out of the pot, and finally sprinkle a little red pepper to garnish.

Method three, chicken shredded peas.

Material. Appropriate amount of muscle in the chicken"，"Pea kernels to taste"，"Salt to taste"，"Ground white pepper to taste"，"Corn flour or flour to taste"，"1 2 tbsp soy sauce"

Method. 1) Cut the chicken muscle into shreds, marinate with salt, white pepper, corn flour or white flour, add some water.

2) Blanch the peas until they change color, then rinse them to keep them crisp and green.

3: Blanch the shredded chicken and pick it up for later use, try to spread it out when it is hot and not form a clump.

4) Add oil to a hot pan, stir-fry the pea kernels, then put down the shredded chicken and stir-fry, add 1 2 tbsp soy sauce to taste, and add a little too white flour water or corn flour water to thicken the noodles to increase the smooth texture.

Here's how to make fresh peas delicious:Tools Ingredients: peas, salt, garlic, cooking oil.

1. Choose peas with shells, be careful not to be too full, peel and wash the pea particles inside.

2. Cut the garlic into slices and set aside.

3. Put a little base oil in the pot and fry the garlic slices over medium heat. If you don't like the cheating garlic, don't put it, just put the peas and stir-fry. Rent a banquet.

4. Add peas and stir-fry a few times, add a small amount of water, an appropriate amount of salt, add a lid and simmer over medium heat for 2 to 3 minutes.

5. Drain the soup and put it on a plate.

1.Choose fresh bowl beans.

Choosing fresh peas is the first condition to make a delicious bean dish, as the fresh beans are full in texture, bright in color, and not easy to break. When choosing, you should choose the pods with emerald green color and smooth appearance, and the finer and more tender the bowl beans, the better.

2.Dispose.

Place the selected pods on the cutting board, cut off the ends with a knife, and then fold the pods by hand to remove the inner beans. Then soak the adzuki beans in clean water for a while to remove impurities and foam from the surface and prepare for processing.

3.Stir-fry.

Put the cut beans in the pot, heat the pan, pour the oil in the pot into the pot, heat it until it is 60% hot, put the beans in the pot, and stir-fry quickly for two or three minutes. Don't add too much water to the beans before frying, otherwise it will affect the taste of the beans.

4.Add the seasoning.

Pour the fried beans into a wok, add an appropriate amount of salad oil, salt and monosodium glutamate, and stir-fry for a suitable time, being careful not to stir-fry for too long, otherwise the beans will become too hard or overripe.

5.Cooking.

Put the processed beans into the steamer, cover the pot, put it in the pot and steam it over high heat for 15-20 minutes, until the beans are soft and cooked through. During the steaming process, it is recommended to open the lid at intervals and pour some water into it to prevent the pot from boiling dry.

6.Cook to taste.

Finally, the fried beans are mixed with an appropriate amount of seasonings, such as garlic, ginger, chili, etc., according to your taste, and then boiled for a while to get out of the pot. It is best to cut the cooked beans into small pieces, which is easier to absorb the flavor, fresh and delicious, and the taste is more smooth and tender.

7.Light and non-greasy.

The trick to cooking fresh beans is to transport them lightly and not overseasoning, so as not to mask the flavor and sweetness of the beans themselves. Try adding some fresh green peppers and onions to add flavor and texture to the beans, which is both delicious and healthy.

8.Summary.

The above are the detailed steps of cooking fresh bowl beans, different cooking methods will bring different delicious textures, it is recommended to adjust the ratio according to personal taste and preference. Fresh beans are a seasonal delicacy in summer, and can be cooked into a variety of different dishes, such as tofu pot, fried beans, cold salad, etc., which greatly enriches the dishes on the table.

Bowl beans, also known as snake beans, cowpeas, etc., are a nutritious and refreshing vegetable, rich in protein, fiber, vitamins and minerals and other nutrients. The bowl of beans is delicious like this:1

Stir-fry the beans: Cut the washed beans into sections, add them to the oil pan, add a small amount of salt and light soy sauce, and stir-fry over medium-low heat. 2.

Fish-flavored beans: Blanch the beans in a bowl of beans for later use, heat the oil in the pot, add garlic and ginger slices and stir-fry until fragrant, then add minced meat and stir-fry the rocks, add an appropriate amount of light soy sauce, dark soy sauce, bean paste and sugar, and finally add the bowl of beans and stir-fry evenly. 3.

Dry stir-fry a bowl of beans: wash the bowl beans and blanch them in boiling water, pick them up and set aside, put a small amount of green onions, ginger and garlic, dried chili peppers, and peppercorns in the pot and stir-fry until fragrant, add the bowl of beans and stir-fry, and shake the pot obliquely halfway to make the bowl beans more contact with the bottom of the pot, and fry until slightly yellow. 4.

Steamed beans with mustard: Marinate the cleaned beans with a small amount of salt for 10 minutes, then add them to the steamer, sprinkle some minced mustard, and then sprinkle an appropriate amount of salt, chicken essence, minced green onion and ginger and a small amount of sesame oil, and steam for 15 minutes. During the cooking process, the beans should not be cooked for too long to maintain their tender texture.

At the same time, you can add an appropriate amount of spices, seasonings, etc. in different ways to adjust the taste according to personal taste.