Homemade dry beans

1

Clean up the raw materials

2

Boiled pot, water on the beans, two or three minutes after boiled water. Pull! Out

3

Put it in cold water

4

Leaching

5

There's a lot of food in the boil, no pest-free plants

6

Hang it one by one with a hanger

7

The summer sun is dry for two days

8

In sealed bags, stew, fried meat

If yardlong beans are boiled for too long, they break easily when hanging and turn mushy easily when stewed with meat later. If boiled for too short a time, they aren't soft enough and are hard to hang on the drying rack, so you need to gauge the heat and timing yourself. Generally, two or three minutes after the water boils is fine, but you can decide based on the actual situation. After all, heat control, water depth, and the amount of ingredients vary for everyone, and experience plays a large part in cooking well.