Assignment Question Why do you need to add white vinegar to blanch beans?

The entrance is soft, to the mouth, chewing and fragrant, and after eating, I think" is that this dish gives people the feeling of eating. Among all kinds of sauces, only it has the ability to become salty when it encounters salt, sweet when it encounters sugar, and it is very fragrant to eat alone, which is said to be sesame juice, which has become an "oriental sandwich", which is matched with beans to enrich the flavor of the meal and improve the nutrition of the meal. It's guaranteed to make you fall in love with it once you eat it, and love it like crazy.

Sesame bean sauce] The sauce is fragrant and slightly spicy, and the taste is crispy and slightly sour, which is very suitable for a home-cooked dish in summer.

Ingredients: 400 grams of beans, 50 grams of sesame juice, appropriate amount of rice vinegar, appropriate amount of garlic, a little fresh taste, salt, appropriate amount of sugar, 20 grams of oyster sauce.

Method, 1: Cut the beans into inch segments, blanch them in a pot of boiling water for about 2 minutes, then immediately cool the water and control the dry water. (It is determined by the age and tenderness of the beans).

2) Mash garlic, add sesame juice, oyster sauce, sugar, rice vinegar and stir well. (very thick state).

3: Mix the dried beans and the sesame juice well.

Answer: Hello, blanching beans with white vinegar may be to speed up the decomposition of toxins in beans.

When frying beans, it is easy to turn black and not crispy when stir-frying directly, and add a spoonful of white vinegar when blanching, and then fry the beans in the pot, the beans are clean and crispy after frying, which is several times better than directly frying. Therefore, if you want to take cooking to the next level, you must learn to blanch.

It is difficult to fry it quickly, but after blanching, the beans are cooked, and then stir-fried with seasonings, so that it is safe and delicious to eat, and it is more labor-saving when stir-frying.

The correct way to blanch the beans is as follows: Gao Zhi TongPrepare ingredients: a few beans, 3 grams of salt, cooking oil.

Crumb. 1. Add an appropriate amount of water to the pot (not over the beans), bring to a boil over high heat, add salt to the water, drop a little edible Qitan oil, the role of oil and salt is to maintain the color and taste of the beans.

2. Pour into the chamfer.

With a fence. Stir gently in the water and bring out 1 minute after the water boils.

3. The color of the beans blanched in this way is green, the taste is crisp and tender, and it is delicious whether it is fried or cold in the later stage of the Qi.

Notes:

The correct way to blanch the beans is as follows:

Dust: a few beans, 3 grams of salt, and a little cooking oil.

1. Add an appropriate amount of water to the pot (not over the beans), bring to a boil over high heat, add salt to the water, drop a little cooking oil, the role of oil and salt is to maintain the color and taste of the beans.

2. When the water is boiling, blanch the beans in boiling water. The time to blanch the beans needs to be judged according to the size and ripeness of the beans, and it takes about 2-3 minutes to cook. When blanching, you can use chopsticks to gently stir the beans to make the beans evenly heated and easier to cook.

3. The color of the blanched beans is green, the taste is crisp and tender, and it is delicious whether it is fried or cold in the later stage.

How to eat beans

1. Eggs and scrambled beans

Wash the beans and cut them into sections. Beat two eggs into a bowl and stir together, put a little oil in the pan, scramble the eggs into pieces, and set aside. Pour a little oil into the pot, add green onion and ginger to stir-fry the fragrance, pour the beans into the pot and stir-fry, fry the beans until nine are ripe, then put the egg pieces into the pot, add an appropriate amount of salt and stir-fry, two minutes are fine.

2. Steamed beans and salads

Wash the beans, cut them into small pieces about one centimeter long, put the cut beans into a pot, first add an appropriate amount of salt and stir it, then beat an egg, stir well, add an appropriate amount of flour, stir evenly, pay attention not to put too much flour. After the water is boiled, it will steam for about 15 minutes.

Here's how to blanch the beans:

Prepare the beans: Cut off the stems and heads at both ends of the beans, and turn out small beans with different beans, which will make the beans easier to ripen and taste better. It is important to keep the knife used to cut the beans as sharp as possible to reduce the risk of cutting your fingers.

Add water, add salt: Pour the water into the pot, the depth of the water needs to submerge all the beans. In addition, a small amount of table salt needs to be added to the water. The effect of adding salt is to lock in the emerald green color of the beans and keep the blanched beans in a delicious color.

Blanching: When the water is boiling, blanch the beans in the boiling water. The time of blanching the beans needs to be judged according to the size of the beans and the degree of ripeness of the beans, and it takes about 2-3 minutes to cook.

When blanching, you can use chopsticks to gently stir the beans, so that the beans can be evenly heated, and the limbs are more auspicious and easy to cook.

Soaking in cold water: The last step in blanching the beans is to scoop up the blanched beans immediately and soak them in cold water for a while. The purpose of this step is to stop the cooking process and prevent the beans from continuing to soften. After soaking in cold water, the color and taste of the beans will be better preserved.

After following the above steps, you can blanch the beans in water.

Here's how to blanch the beans:

1.Clean the beans, then remove the heads and tails, and cut them into small pieces for later use.

2.Add water to the pot, bring to a boil over high heat, then blanch the beans, the blanching time should not be too long, about 1 minute or so.

3.Remove the blanched beans, rinse them with cool water, and then drain them for later use.

4.Add oil to the pan, heat the oil to 7 hot, then pour in the beans and stir-fry.

5.After stir-frying evenly, add salt, light soy sauce, five-spice powder and other seasonings to taste.

6.After stir-frying evenly, add an appropriate amount of water, turn to low heat after boiling, cover and cook for about 3 minutes. Slippery start.

Note: Do not blanch the beans for too long when blanching, otherwise it will affect their taste. In addition, you can add the right amount of seasonings according to personal taste, such as chili, green onions, ginger, garlic, etc.

After the water is boiled, add a little salt, drop a few drops of cooking oil, and then blanch the water, the beans will be green and green, and they will look good and delicious.