Teach you to make dry fried green beans at home, but the oil is not boiled, master this trick, and the taste is not inferior to the restaurant

 

  

Dry sautéed green beans

Ingredients Required:

green beans (500g); pork (50g); Yibin broken rice sprouts (30g)

Seasoning: 5 dried chili peppers; garlic (2 cloves); light soy sauce (1 scoop); starch (to taste); salt (to taste); Ginger (1 piece)

Directions:

1. Remove the head and tail of the green beans, remove the bean tendons, and then break them into 4cm long pieces by hand, then wash and drain the water for later use. Bean tendon not only affects the taste, but it is also difficult to digest, so be sure to clean it.

2. Peel and mince the garlic and ginger for later use. Dried chili peppers cut into small pieces. Cut the pork into minced meat, then add 1 tablespoon of light soy sauce and some starch and marinate for 10 minutes.

3. Pour oil into the pot, slightly more than usual stir-fry, and then add green beans and stir-fry over low heat until the skin is slightly wrinkled. Changing the traditional frying to stir-frying reduces the amount of oil, but the aroma is still the same, and the crispy texture is also preserved, and the taste is no worse than that of the restaurant. However, you must be patient in the process of stir-frying, which takes about 10 minutes.

4. Stir-fry the green beans and set aside.

5. Leave a little base oil in the wok, add the marinated minced meat and stir-fry evenly, then add minced ginger and garlic to stir-fry, after the minced meat is slightly fried, add dried chili, Sichuan pepper and broken rice sprouts and stir-fry until fragrant.

6. Add the stir-fried green beans and stir-fry evenly, then add an appropriate amount of salt to enhance the flavor, and then pour a little pepper oil along the edge of the pot to get out of the pot.

Tips:

1. Green beans must be selected fresh and crisp and tender, try to choose green ones, and at the same time look at the meridians of the head and tail of the beans.

2. When we make this dish in Sichuan, broken rice sprouts can be said to be the real essence of this dish, and you can even do without minced meat but not without sprouts. It is also a specialty of our Sichuan Yibin, the sprouts are fried, the aroma is overflowing, the salty aroma of the sprouts just makes up for the shortcomings of the green beans that are not easy to taste, with the burnt flavor of the green beans, a proper artifact for rice.

3. Legumes and vegetables contain saponins and trypsin inhibitors, which have a strong stimulating effect on the gastrointestinal mucosa, so they need to be cooked until they are fully cooked before they can be eaten to prevent poisoning.