Don't fry the beans anymore! Smart people do it, steam, mix, it's so convenient

Today I will share with you a new way to eat beans, this method is very simple and fast, you don't need to stay in the kitchen for a long time to endure the torment of smoky fire, you only need to steam it in the pot, mix it and eat it, and I will share this practice with you below.     

Steamed beans

Ingredients: a small handful of long beans, 1 egg, an appropriate amount of plain flour, an appropriate amount of corn flour, 1 head of garlic, a little salt, an appropriate amount of balsamic vinegar, a little sesame oil, and an appropriate amount of light soy sauce

Operation steps: 1. Prepare a handful of long beans, then pinch off the head and tail, rinse with water, and then change the knife and cut it into segments of about three centimeters for later use.

When making steamed beans, it is best to choose tender mung beans. When buying, you can choose according to the color and shape of the beans, and choose the plump, bright and shiny mung beans, which are not only crisp and tender, but also have a shorter and fresher picking time. If the beans look shriveled and shriveled, without much moisture, and the color is still relatively yellow, it means that the taste of this kind of beans is relatively old, and the storage time is relatively long and not very fresh, so it is not recommended to buy this kind of beans.

2. Put the beans in an empty bowl to control the moisture, then sprinkle a little salt into the bowl to give the beans a bottom taste, and then beat an egg into the beans, eggs can not only enrich the nutrition of the beans, but also increase the viscosity of the beans, so that the flour is not easy to fall off when mixing.

3. Grab the eggs and mix evenly, so that each bean is coated with a thin layer of egg liquid, then add a large handful of wheat flour and a small handful of corn flour, grasp and mix evenly, be sure to wrap each bean. At the same time, when wrapping flour, it is necessary to pay attention to the addition of a small amount of flour many times to avoid adding too much flour and affecting the taste of steamed beans.

4. Add an appropriate amount of water to the steamer and bring to a boil, and spread a steaming cloth moistened with cold water on the top of the steaming drawer, so as to prevent the beans from sticking to the steaming drawer during steaming. Then pour the mixed beans on the steaming drawer, and then spread them out by hand, as far as possible to spread them flat, so that when steaming, you can ensure that the beans are evenly heated and the maturity is consistent.

5. Cover the pot and steam over high heat for 10 minutes to turn off the heat. While it's time to steam the beans, we can prepare some sauce for mixing the beans.

Prepare a head of garlic peeled and put it into a garlic mortar and mash it into garlic paste, you can add some salt when pounding garlic, which can increase friction, garlic is not easy to slip, and it can also prevent garlic from oxidizing and blackening in contact with air, and garlic is also easier to juice after adding salt.

After the garlic is mashed, put it in an empty bowl, then put in 2 spoons of light soy sauce, 1 spoon of balsamic vinegar or rice vinegar (try not to use aged vinegar, because the aged vinegar tastes too sour, and there is no vinegar fragrance), a little salt and sesame oil, and then stir well with chopsticks.

6. When the time is up, take out the beans from the steaming drawer, pour them into an empty basin, add the seasoned sauce while it is hot, stir evenly with chopsticks, and then you can put it on a plate and serve it.