♪ Four seasons of soy rice ♪

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Preparation materials

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Four seasons of beans take their tails and clean up their coops. Eggs go in the bowl with 1 gram of salt. Liquid

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The boiler is 50-60% hot, and it's in egg fluid

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I'll put it in a good four-season soy sauce

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A little bit more salt when it gets darker

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And then we'll go into rice

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When the rice grains are loose, the steamed fish drums will melt and the chicken powder will boil. even

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Then we'll put the previously cooked eggs on the table, and then we'll put the perfume on the plate

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Done

1. Principles for selecting green beans: The pods should be plump, fleshy, and juicy; when snapped, they should have no tough strings; the color should be tender green; and the skin should be smooth without insect marks. During storage, brown spots, commonly known as rust spots, easily appear on the skin, indicating that they have aged; the skin turns yellow, the degree of fibrosis is high, the pods dehydrate, and the quality deteriorates. 2. The strings should be removed before cooking; otherwise, they will affect the texture and are difficult to digest. 3. Green beans also contain nitrites and trypsin, which can irritate the human gastrointestinal tract, causing food poisoning and symptoms of gastroenteritis. To prevent green bean poisoning, be sure to stir-fry the green beans until fully cooked before eating.