♪ Dry beans ♪
By VicentaLakin
the four season beans contain soluble fibres that reduce cholesterol and are also rich in vitamins a, vitamin c, vitamin k and an important source of micronutrient potassium and magnesium, and they contain large quantities of iron and are well suited to iron deficiency. the dried beans belong to the veggie department, which tastes delicious, and has an appetizer. it's simple, easy to do, nutritionally valuable, and it's a fragrance。
Recipe Recommendations
- green beans appropriate amount
- meat foam appropriate amount
- dried chili appropriate amount
- ginger appropriate amount
- garlic head appropriate amount
- peppercorns appropriate amount
- vegetable oil appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- white granulated sugar appropriate amount
- cornflour appropriate amount
- pepper powder appropriate amount
Steps for ♪ Dry beans ♪
1
Food: Four seasons of beans (cleaning and then choosing the bands on both ends, and drying the water for use)。
2
Prefectures: vegetable oil, beryllium oil, salt, white sugar, ginger, garlic, dry peppers, peppers。
3
Skinned meat is cut to bits of vegetable oil, pollen and pepper sauce。
4
Four seasons of beans are cut to about five centimetres and ginger, garlic and pepper are cut。
5
(c) Put appropriate quantities of oil in the pot and heat it up and put it in four seasons of soybeans (must dry the bean bean, otherwise oil will be spilled)。
6
It's just a little bit yellow and wrinkled from the side of the soybeans。
7
(b) Save base oil for dry peppers, peppers, ginger, garlic (half) and scrawny fire (scrambling with pot shovels)。
8
The meat is fried to 60% and is boiled with the right amount of beryllium oil, white sugar and some water。
9
The four-season beans that were dropped in the blast continue to be fried。
10
A little bit of salt and half of the rest of your life will be fined evenly。
11
Disc。♪ Dry beans ♪ Make Tips
Green beans must be deep-fried until they turn a light yellow and the skin becomes wrinkled. Green beans contain mild toxicity, so the cooking time should be longer rather than shorter. It is crucial to ensure they are thoroughly cooked; otherwise, food poisoning may occur.