I'll be back
By VicentaLakin
The four seasons of beans have a spleen-stenched humid water deswollen, and are also rich in soluble fibres that reduce cholesterol, which can be eaten more often by the elderly and best served by stew, help digest meat fat and better absorb protein and calcium. But for dinner, it's still fried。
Recipe Recommendations
- green beans 400g
- Jiang a small piece
- garlic 4-5 one
- douchi 10g
- millet pepper of 2
- oyster sauce appropriate amount
- salt a little
Steps for I'll be back
1
Four seasons to clean the beans。2
Cook a pot of fresh water, and when it's ready, it'll last three or five minutes。3
Good four-season bean dry water backup。4
Prepare all the ingredients, the ginger cut to silk, the garlic cut to pieces, the rice pepper cut to particles。5
Cut the dry-dry bean into particles。6
There's a small amount of oil in the frying pan. First, garlic, ginger, peppers。7
And put it in bean bean bean oil, a spoon of fresh water, even with the fire。8
It's put in four seasons of beans, with a small amount of salt, and the fires are going to fall out until the water is drained。9
Super dinner。I'll be back Make Tips
One, four season beans containing soap and pancreas inhibitors are toxic. They should be cooked first and then extracted, together with a sauced saucer so that they can be detoxicated. The bean bean itself contains a great deal of salt, and the oil is salty, so less salt. 3. Since the four seasons of beans have already been boiled, the final fire must be ready to go and dry。