How to make dry fried beans and how to make dry fried beans

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.

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.

Home-cooked dry fried beans are delicious.

Beans do this super under the rice.

Cooking beans and carob food tutorial.

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.

The process of making dried fried beans is as follows:Ingredients: 400 grams of green beans, appropriate amount of vegetable oil, appropriate amount of salt, 2 grams of peppercorns, 2 grams of peppercorns, 15 spicy skins.

1. Wash the spicy skins and peppercorns, peppercorns, and peppercorns, soak them in cold water (so that the fried spicy skins and peppercorns are not easy to paste, and they are particularly fragrant), scoop them up and cut the spicy skins into sections, or you can use scissors to cut the spicy skins from the middle, but do not cut them.

2. Remove the green beans, remove the head and tail and old tendons, wash and drain the water, cut the oblique sections, mince the garlic and mince the ginger.

3. Heat the pan with cold oil, boil the oil until it is hot for 6 years, add green beans, and don't burn the oil too hot.

4. Fry until the skin of the green beans is slightly wrinkled with small bubbles, drain the oil, and stir it several times in the middle.

5. Leave the bottom oil in the pot, add peppercorns, peppercorns, peppercorns, dry red and spicy peppercorns and stir-fry the fragrance, do not heat it.

6. Add green beans and stir-fry for a while.

7. Add salt and stir-fry quickly and evenly, the whole process can not be overheated, it is best to stir-fry over medium-low heat to taste.

8. Increase the minced garlic.

9. Stir-fry evenly.

Ingredients: green beans, minced garlic, dried chili peppers, cooking oil, Sichuan peppercorns, salt, monosodium glutamate, sugar.

Specific methods:1Prepare some green beans selected in advance, clean these beans with water in advance, and then drain the water for later use, this bean should not be cut with a knife, directly break it into a section of about 5 cm by hand, the shape of the beans broken by hand is irregular, and it is easier to taste delicious than cutting it with a knife.

2.Then cut some minced garlic and set aside, make this dry fried beans, there are no other extra ingredients in it, only garlic and dried chili segments.

3.Pour more oil into the pot, pour the beans into the oil pan and fry them after the oil is hot, turn the beans back and forth with a colander, so that these beans can be evenly heated, so that they mature at the same time, slowly exsipate the water in the beans, fry the beans over medium heat, fry them thoroughly, and finally fry them until the surface of the beans is all tiger skin-like, and take out all the beans.

4.Leave a small amount of oil in the pot, first add minced garlic to fry until fragrant, then add a handful of peppercorns and a handful of dried chili peppers into the stir-fry, fry the fragrance, numbness and spiciness, Sichuan pepper and dried chili peppers can be a little more, so that the fried dry fried beans are spicy and enjoyable, and then pour the fried beans in, add a spoonful of salt, add a small spoon of monosodium glutamate and a small spoon of sugar into it and stir-fry evenly, and you can put it out of the pot and put it on the plate after stir-frying evenly.

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

Operation: Reference 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.

Tip 2: Cut the beans into 2-centimeter pieces and cut the garlic sprouts into longer pieces 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.

Ingredients: Beans: 500 grams Ingredients:

20 grams of Sichuan pepper 20 grams of dried chili pepper Shredded ginger Seasoning: salt Method: Break the beans into about one inch long, and cut the dried chili peppers into sections.

Turn on high heat and pour vegetable oil into the wok, pour in the beans and ginger shreds when the oil temperature rises, stir-fry, change color and put in Sichuan pepper. Keep stir-frying the dried chili peppers (stopping will fry the beans to black, which is unsightly), and when they are almost ripe, add salt (according to your taste) and stir-fry evenly.

You don't need to steam it, the beans can be eaten directly after they are pickled.

Dry stir-fried beans

Ingredients: beans (1 catty), pork (3 taels), mustard cubes, dried shrimp, green onion cubes (1 tablespoon each), ginger (1 teaspoon), wine (1 tablespoon), seasoning: salt (1 4 teaspoons), sugar (1 teaspoon), light soy sauce (1/2 tablespoon), sesame oil (1/2 teaspoon), water (1/2 cup).

Production process: 1. Wash and chop the pork, soak the dried shrimp and chop it.

2. Tear off the tendons from the beans, wash and drip dry. Fry in oil for a while and drip.

3. Heat the pot, add two tablespoons of oil and stir-fry the ginger, add pork, dried shrimp and mustard and stir-fry for a while, add beans, add wine, then add seasonings, change the heat to medium until the juice is dry, sprinkle with green onions and stir well.

Dry stir-fry is when you stir-fry vegetables to put more oil than other dishes, the best oil just covered the dish, do not put water, let the vegetables fry in the oil, when it is almost cooked, turn a few more times, in case of burning, it's good. You can also do dry stir-frying, long beans, etc.

"Dry stir-frying" is the main cooking method of Sichuan flavor. There are also dried fried winter bamboo shoots, dried fried shredded beef, dried fried green beans, dried fried shredded pork, dried fried shredded carrots, dried fried eel shreds, dried stir-fried field chicken thighs, dried stir-fried mushrooms, dried stir-fried cowpeas, dried stir-fried lotus root strips, dried stir-fried shredded squid, dried stir-fried spicy chicken, dried stir-fried winter bamboo shoots, dried stir-fried bitter gourd shreds and so on.

Dry stir-fried beans

Ingredients: 400 grams of beans, 150 grams of pork, 4 grams of dried chili peppers, 10 grams of garlic, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of vinegar, 3 grams of sugar, appropriate amount of salt.

Method: 1. Wash and drain the beans and break them into inch sections for later use.

2. Heat oil in a pan, pour in the beans, fry until the skin is wrinkled, and set aside.

3. Grind the pork into minced meat for later use, stir-fry in another pot with hot oil and cut small pieces of dried chili peppers and minced garlic.

4. Stir-fry the minced meat until it changes color, pour in the oyster sauce, pour in the cooking wine and balsamic vinegar.

5. Pour in soy sauce and sugar and continue to stir-fry, add salt and stir-fry well, then pour in the fried beans, stir-fry evenly.