This is the correct way to cook dried beans, the color is tender and green, spicy and fragrant, and it is super simple

Stir-fried beans are a classic side dish, and many people order this dish when they go to restaurants. Stir-fried beans are a home-cooked dish made with green beans as the main ingredient and seasonings such as soy sauce, sesame oil, and monosodium glutamate. The color is tender green, spicy and dry, and it is very good to drink and eat.

When making dry fried beans, the beans should not be cut directly with a knife, it is best to break them by hand, although it is slow to break them by hand, but the corners of the beans that are broken out by hand are irregular, which is easier to taste than the beans cut with a knife, and the taste is better. The finished product is emerald green, spicy and dry, and it is as delicious as the restaurant sells.

Home-cooked cooking of dried beans

Ingredients: green beans, dried red pepper, Sichuan pepper, garlic, salt, thirteen spices, chicken essence, peanut oil

Method:

1. Clean all the prepared beans, drain and tear off the fascia at both ends and sides of the beans. Broken into about 5 cm segments by hand, the shape of the beans broken by hand is irregular, and it is easier to absorb the flavor than the beans cut with a knife, and it is particularly delicious to eat.

2. Prepare auxiliary materials. Dry red pepper wash and cut it into a pepper ring with scissors, wash the pepper and put it on a plate to dry, if you don't like to eat too numb, too spicy, you can put less pepper and pepper. Peel the garlic, wash it, chop it into minced garlic and set aside.

3. Pour more peanut oil into the pot, pour the beans into the carob section and fry them slowly over medium heat after the oil is hot, and stir continuously with a colander during the frying process to make these beans evenly heated and make them mature for the same time.

4. Fry the beans until the surface of the beans is tiger skin-shaped, the whole process takes about 4 minutes, remove the beans from the oil, and leave a little bottom oil in the pot.

5. Add minced garlic first, fry the garlic fragrance, and then put the dried chili pepper and Sichuan pepper into the pot and stir-fry to bring out the fragrance, numbness and spiciness.

6. Finally, put the fried beans into the pot and stir-fry, add an appropriate amount of salt, thirteen spices, and chicken essence to taste before leaving the pot, and stir-fry evenly before you can get out of the pot and put it on the plate.

Key points of dry fried beans:

1. It is best to break the beans into about 5 cm segments by hand, because the shape of the beans broken by hand is irregular, which is easier to taste and taste better than cutting with a knife.

2. When making dry fried beans, you can put more chili peppers and peppercorns, and the dried fried beans that come out of this way are spicy and enjoyable, and they are super delicious.