Fried green beans
By WallaceWard
At first glance, this dish thought it was dry-fried green beans, but I didn't call it that because it was fried in oil. I personally think that green beans must be cooked well to taste good. The oil temperature is just right to achieve this effect quickly. Coupled with the chopped garlic and dried peppers seasoning at the back, the salty, spicy and fragrant flavor will still survive the rice. I hope everyone will like it. The most important thing is that it is easy to learn and has no technical content.
Recipe Recommendations
- green beans appropriate amount
- minced garlic appropriate amount
- dried chili appropriate amount
- salad oil appropriate amount
- salt half a teaspoon
- soy sauce a little
- chicken essence a little
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Fried green beans
1
Moderate amount of green beans.
2
Remove the head and tail, fold it in half depending on the length, wash and drain for later use.
3
Prepare minced garlic and dried peppers.
4
Add appropriate amount of salad oil to the pan and cook until it is hot until seven or eight layers, add in the green beans and fry.
5
Fry until the surface blisters.
6
Continue frying until the surface is wrinkled, the volume becomes smaller, and appears to be shrunk. Remove and drain the oil.
7
Pour out the oil, leaving a little oil and stir-fry the minced garlic and dried peppers until fragrant.
8
Add green beans, half a teaspoon of salt, a little light soy sauce, and chicken essence, stir fry well and serve out of the pan. If the pan is very dry, depending on the situation, add two tablespoons of water.