Spicy beans
By RiverJerde
Many people especially love to eat dry-stir-fried beans, and I am no exception. I always have no resistance to dry-stir-fried beans. If I find something delicious when I go out to eat, I can't wait to order two servings. I practice it at home and try to improve it. It tastes very good!
Recipe Recommendations
- beans One catty
Steps for Spicy beans
1
Remove the shredded beans and fold them into sections. Wash and set aside. I bought two spoonfuls of chopped pepper in Pi County bean paste and chopped pepper in the supermarket. This depends on my ability to eat spicy food. You can take the right amount.2
Remove the pan, put the oil on the heat, pour the beans into the pan and stir-fry until the beans are 80 to 90 percent cooked, then serve out for later use. It is best to have a slightly wrinkled outer skin, so that it can have a dry stir-fried taste.3
Heat it in the oil pan again, add the prepared watercress and chopped pepper, stir-fry until the aroma is fragrant, stir-fry the beans again, add suitable salt and chicken essence to taste, and remove from the pan. Be careful to put less salt, because chopped peppers have a strong salty taste.Spicy beans Make Tips
An improved version of dry-fried green beans—kind of creative, right? It has great flavor and goes very well with rice. For the first stir-fry of the beans, don't put anything in except oil; this is mainly to set the stage for the dry-frying. Be sure to use salt in moderation—remember that!