♪ Dry beans ♪
By VicentaLakin
The dry bean is a traditional Chinese dish and belongs to the canteen. The dried beans belong to the veggies department, the flavor is dry and the appetite is refreshed. It's simple, easy to do, nutritionally valuable, and it's a fragrance. It's even more tempting to dry peppers with a little fire. Nutrition of four-season beans: protein-rich and multi-amino acids with a healthy stomach and an appetite. Four season bean seeds activate the lymphocytes of patients on tumours, produce immune antibodies, and have very specific injuries and inhibitions to cancer cells, i.e. anti-tumours。
Recipe Recommendations
- green beans 250g
- pepper 5g
- garlic 3 petals
- salt 2g
- vegetable oil 40g
- soy sauce 1 teaspoon
- salty and fresh
- fried
- half an hour
- senior
Steps for ♪ Dry beans ♪
1
Take the four season beans and wash them。
2
four seasons of beans with 1 g of salt steamed in the pot for 15 minutes, first with a fire, then with a little fire, and then with water。
3
Put the steamed bean in there and dry it。
4
Oil in the pot。
5
When it's hot, pour the peppers in and make them fragrance。
6
Pour the garlic in and make the incense。
7
The four-season beans will be poured in, with little fire, and the rest of the salt will be poured in and evened when the skin is wrinkled。
8
And then the soy sauce went flat。
9
Load up and eat。
10
Done
11
Done♪ Dry beans ♪ Make Tips
It is best to dry-fry the green beans first before stir-frying for this dish. If you are afraid of excessive internal heat, do not stir-fry for too long; instead, steam or boil them briefly before frying. If boiling, cook them with salt as well. You must use more oil than usual.