The production of dried fried beans, the process of making dried fried beans

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.

Dry fried beans, a very hot delicacy, it's done.

Home-cooked dry fried beans are delicious.

Put the prepared long beans and small red peppers together in the pot and stir-fry.

Long beans have always been my favorite dish, no matter what kind of method, it feels delicious, and it is the first time I try to dry fry long beans. The long beans made by this method feel more delicious!

The main ingredient is unknown. Cowpeas to taste.

Accessories. 1 teaspoon of salt.

2 scoops of oil. 1 tablespoon chicken broth mix.

Step 1: A complete list of ways to dry fry beans.

Handle the long beans clean and pick them into long sections.

Step 2: Prepare the dried beans**.

Put a little more oil in a pan and heat it.

Step 3: The home-cooked practice of sautéing beans.

Pour in the long beans and stir-fry slowly.

Step 4: A simple way to cook the beans.

When the long beans change color slightly, add the dried red peppers.

Step 5: How to eat dried fried beans.

Put salt to taste. Step 6: How to cook the beans.

Continue stir-frying until the long beans are tender.

Step 7: How to fry the beans.

Sprinkle in an appropriate amount and add chicken broth powder before cooking.

Step 8: How to cook the beans.

The super rice-cooked dry fried beans are out of the pot.

Finished product drawing. Cooking skills.

When stir-frying long beans, add a little more oil, and add the chicken powder last.

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.

A few simple steps will teach you how to make delicious dried fried beans.

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: 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.

Everyone is familiar with the dried fried beans, and they are often eaten, which is a kind of Sichuan cuisine cooking method. The taste is salty and spicy, the color is tender and green, the taste is crisp and tender, and the nutrition is rich. It's definitely a delicacy, but there are many people who don't know how to make it, and the detailed steps are written below.

Ingredients: long beans, green onion, ginger and garlic, Sichuan pepper, dried red pepper, cooked sesame seeds.

Production steps: 1. First, cut the beans into sections and clean them.

2. Heat the oil in the pot and heat the oil to 60% hot.

3. Put the beans into the pot and fry them over medium heat for about 3 minutes.

4. Fry until the surface of the beans is wrinkled, squeeze the water inside the beans and remove the oil.

5. Leave the bottom oil in the pot and add chili, pepper, green onion, ginger and garlic and stir-fry over low heat until fragrant.

6. Then add the fried beans.

7. Add a little salt, chicken essence, a little MSG, and a little sugar.

8. Stir-fry evenly, and finally sprinkle in the cooked sesame seeds and remove from the pan.

1. When cooking beans, it is not advisable to put too much oil, put a small amount of oil and cook them over medium-low heat until the beans are slightly yellow, and the beans are easy to burn on high fire. 2. The chain of dried chili peppers should be stir-fried over low heat, and the large heat will be scorched, and the dried chili peppers will be slightly discolored, and then they can be poured into the beans and stir-fried.

Wash the beans and dry them, I prefer to fry them in oil, put oil in the pan (the amount of oil is more than half of the stir-fry) after the oil is hot, pour the beans into the slippery corners, let the oil fry the surface of the beans and wrinkle, of course, the fire can not be too big. After the beans are fried, put them in a bowl. Leave a little oil in the pot, let the meat quietly put in the pot and fry until fragrant, add a little soy sauce to adjust the color, put in the minced garlic, pour in the beans, add an appropriate amount of salt, a little light soy sauce, you can add a little chili pepper if you like the chili, stir-fry evenly over high heat, and you can start the pot until the beans are flavorful.