Northeast Dry stir-fried beans
When I was at school in Harbin, I discovered that the dry-fried beans that my classmates love to eat were always thought to be Northeast cuisine. Then today, I heard from my colleagues that this is actually Sichuan cuisine. The beans that people use should be the smaller ones. I originally thought that authentic dry-fried beans were made from this flat bean curd ~~ But no matter what, the taste is still very good, so I shared it with everyone.
Recipe Recommendations
- dried chili appropriate amount
- pepper appropriate amount
- garlic slices appropriate amount
- green onion appropriate amount
- edible oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Northeast Dry stir-fried beans
1
Prepare the fresh beans. I broke them with my hands and feel they will taste better. Then there are the dried peppers. Wash the pepper thoroughly, cut the garlic slices, and cut the chopped green onion for later use.
2
Put the cooking oil in the pan, heat it up, add the pepper, garlic slices, and dried peppers, saute until fragrant, add the beans, and then stir fry all the time ~~(it will last for a long time), add salt and continue to stir fry, watch the color change from green to green green, and then slowly turn to dark green. Spread some chicken essence, stir fry and serve on a plate ~ sprinkle with chopped green onion.
3
Unfortunately, I forgot to sprinkle chopped green onion ~~~ Daha.Northeast Dry stir-fried beans Make Tips
1. When sautéing the spices, do not cook for too long, and do not add the dried chili peppers first, otherwise they will easily burn or the color will look bad.
2. When stir-frying, be gentle to avoid breaking the shape of the green beans, and keep stirring continuously until the color changes.