How to do beans that do not change color and are green, how to blanch beans can not change color

1. Cut the beans into long sections of about 7 cm, and then cut a little red pepper shreds for coloring.

2. Pat the garlic flat and cut it into minced pieces, put it in a basin, make a cold dish, garlic can be a little more, add 2 grams of salt, 1 gram of monosodium glutamate, a little sugar to enhance freshness, and then add 10 grams of chili red oil, 5 grams of Sichuan pepper oil, 15 grams of sesame paste and stir evenly for later use.

3. Then, blanch the beans, you can put a little salt and vegetable oil when blanching, the light salt water can make the boiled beans more green, and the vegetable oil can lock the nutrients in the beans without loss.

4. After the water is boiled, put the beans and red pepper into the pot and cook for 2 minutes, pour out the beans after they are cooked and return to green, and quickly rinse them with cold water to prevent the beans from softening.

5. After the beans have been controlled by water, they are placed on a plate, evenly poured with the adjusted sauce, and they are delicious.

Note: 1. Add salt and vegetable oil when blanching the beans, one is to maintain the green color of the beans, and the other is to lock the nutrients in the beans without loss.

2. Beans must be cooked and then removed, and quickly rinsed with cold water to avoid softness.

3. The sauce can be adjusted more and added more flavor.

When stewing beans or stir-frying beans, add a little less food to the beans to keep the original green color.

How to make beans do not change color and turn green. When you fry this bean, you have to fry him thoroughly. A little baking soda makes it very green and delicious.

When the beans are stewed, put a little less to eat the beans, which will not change color and be very green.

In fact, if she cooks it, it will change color in the future, and if it is raw, you just pickle it, so is it still green? As long as it is cooked, he will definitely change color.

For the beans, you can marinate them with vinegar, so that they will not change color, and they are very green, which looks very good.

If you want the beans to not change color or green, you can add a small amount of edible alkali or baking soda.

Don't cover this lid when making beans, and then the color of the beans will not turn brown, just a little greener.

If you fry the beans, you have to float them in your youth and then fry them, and the other thing is that you can't fry them for too long. So that the color doesn't change to green.

Hello, you can blanch this bean with boiling water, and then fry it with some meat like this, so that it will not turn yellow.

The beans are delicious, and if you want to fry them with a beautiful color, you can fry them directly.

Because the beans in the restaurant will be blanched in hot water before cooking, and alkaline noodles will be put in it, so that the beans will remain green and not change color.

Blanch the beans, when blanching, put a little baking soda in the water will not change color, and the color is very green. There is no better trick.

Because the restaurant method is usually to dry fry the beans, it can maintain the color of the beans well.

How to change color after blanching the beans:

1. Put a small amount of edible salt when blanching the beans.

2. Add a little vinegar when blanching the beans.

3. After the water boils, put in the beans, boil the water again, pour it into a sieve and rinse it with cold water.

A few drops of vinegar while blanching will preserve the original color.

Bring the water to a boil, then put some salt, then put the beans, and pour it into a sieve as soon as the water boils and rinse it with cold water.

Blanching is the addition of a small amount of salt and oil to the water.

Put less edible alkali or baking soda in the water. When the water is boiling, place the chopped beans in the boiling water. After the water boils, remove the beans and put them in cold water. It must be soaked in water before eating, as cooked beans will change color after leaving the water for a long time.

First boil the water, then put some salt, then put the beans, and as soon as the water boils, pour it into a sieve and rinse it with cold water.

A few drops of vinegar while blanching will preserve the original color.

Guidance on the practice of green beans: Whether green beans are fried alone, stewed with meat, or blanched and cold salad, they are very suitable for people's tastes. But beware, 1

The bean tendon should be removed before cooking, otherwise it will affect the taste and be difficult to digest. 2.The cooking time should be long rather than short, and the green beans should be fully cooked, otherwise poisoning will occur.

3.In order to prevent poisoning, lentils should be treated before eating, and can be blanched in boiling water or stir-fried in hot oil until they change color and are ripe until they are safe to eat.

The cooking method of carob emerald green without discoloration is as follows:Tools Ingredients: beans, boiling water, knife, pot, grate, oil, garlic, chili, salt, water.

1. Remove the head and tail of the beans and rinse them well.

2. Cut into sections.

3. Add water to the pot, bring to a boil, and blanch the beans in the bean segments.

4. Then take it out with a fence and put it in cold water. This is a step to ensure that the color of the beans is emerald green and orange.

5. After that, control the moisture.

6. Pour in the oil and put the garlic and chili, after the fragrance, put the lead of the bean spine, then add salt and water and stir-fry. Tips: If you want the beans to be green in color, try not to put dark soy sauce, light soy sauce and other dark-colored condiments.

Add salt and oil to the beans while they are soaked in water so that they don't change color.

Ingredients: 400g cowpeas, 50g celery sesame paste, 1 tablespoon salt, 1 tablespoon soy sauce, 2 tablespoons light soy sauce, half a tablespoon sugar, 1 tablespoon vegetable oil.

1.Prepare the ingredients, wash the beans.

2.Put water in a saucepan, bring to a boil and add 1 tablespoon of salt.

3.Add a little vegetable oil.

4.After the water is boiled, the beans change color when cooked. Remember to do well.

5.Prepare a basin of cold water and remove the boiled beans and put them in a basin.

6.Remove the beans, cut them into equal length slices on a cutting board and place on a plate.

7.Pour in the tahini and finish.

1.Pick and wash the beans.

2.Add salt to taste.

3.I used two spoonfuls of salt for my ten long beans.

4.After kneading for about five minutes, the color of the beans will turn green, and they will not change color after boiling in the pot as usual.

5.I fried it with bacon, but it didn't change color first, so it didn't change color when I boiled it in water. I gave it a simple try, and the pot boiled for a while, and it didn't change color, which shows that this method is really good.

Blanch the long beans in boiling water for a while, then take them out and put them in a container, add an appropriate amount of cold water, drop a few drops of cooking oil, and soak for 5 minutes to keep the long beans green. Lu Merge.

Take fried meat with beans as an example, and the preparation method is as follows:

Ingredients: 250 grams of long beans, 80 grams of pork.

Excipients: edible oil, edible salt, 2 cloves of garlic, cooking wine, soy sauce, chicken essence, white pepper.

Step 1. Prepare pork with long beans.

Step 2: Wash the long beans and cut them into short and moderate segments.

Step 3: Slice the pork and marinate it in soy sauce, pepper and cooking wine for 5 minutes.

Step 4. Blanch the beans for about 1 minute on a good key, then remove.

Step 5. Add an appropriate amount of cold water to the container, drop a few drops of cooking oil, and soak the scalded beans in cold water for 5 minutes.

Step 6. Add an appropriate amount of cooking oil to the pan, heat, fry the pork until golden brown, and remove.

Step 7: Heat the oil in the pot, add the beans, cooking oil and garlic powder and stir-fry.

Step 8: Add the pork and chicken essence and stir-fry until the beans are completely crumbled.

The ninth step is to remove from the pot and put it on a plate, and the production is completed.

After blanching the long beans with boiling water for a while, remove them and put them in a container, add an appropriate amount of cold water, drop in a few drops of cooking oil, and soak them for 5 minutes to keep the long beans green.

Take fried meat with beans as an example, and the preparation method is as follows:

Ingredients: 250 grams of long beans, 80 grams of pork and repentant ants.

Excipients: appropriate amount of cooking oil, appropriate amount of edible salt, 2 cloves of garlic, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of chicken essence, appropriate amount of white pepper.

Steps. First, prepare the long beans and gram pork before the liter.

Steps. 2. Wash the long beans and pick them into small pieces of moderate length.

Steps. 3. After slicing the pork, marinate it with light soy sauce, pepper and cooking wine for 5 minutes.

Steps. 4. Blanch the beans for about 1 minute and then remove them.

Steps. 5. Add an appropriate amount of cold water to the container, drop a few drops of cooking oil, and soak the scalded beans in cold water for 5 minutes.

Steps. 6. Add an appropriate amount of cooking oil to the pot and heat it, stir-fry the pork until golden brown, then remove it.

Steps. 7. Leave the remaining oil in the pot, heat it and stir-fry the beans, cooking oil and minced garlic.

Steps. 8. Add pork and chicken essence, stir-fry until the beans are completely broken.

Steps. 9. Remove from the pot and put on a plate, and the production is completed. type buried.

Ingredients: 2 large eggplants, 6 cloves of garlic, 2 tablespoons of oyster sauce, 1 tablespoon of light soy sauce, 3 grams of salt, 400 grams of beans, 1 tablespoon of chicken essence.

1. First break the beans (cowpeas are called beans in my hometown) into about ten centimeters long, wash and control the wide cherry dry water for later use.

2. Wash the eggplant and cut it into strips, about 10 cm in length.

3. Heat the pot and pour in the oil, heat the oil and pour it into the beans, because it is fried, so the oil should be more than usual, and wait until the beans bubble and take them out!

4. Next, fry the eggplant, the method is the same as fried beans, fry the eggplant to a little soft and then take it out for later use!

5. Stir-fry over medium-low heat to bring out the fragrance, pour in the eggplant and beans, add salt, chicken essence, sauce and oil, consume oil, stir-fry evenly with a frying spoon to get out of the pot!