Braised green beans in soy sauce
By BradyHuels
Green beans themselves contain two toxins, but these toxins are not terrible. As long as they are heated to above 100 ° C and cooked thoroughly, the toxins will be destroyed.
Recipe Recommendations
- green beans appropriate amount
- garlic appropriate amount
- bean paste appropriate amount
- chili sauce appropriate amount
- salt appropriate amount
- onion appropriate amount
Steps for Braised green beans in soy sauce
1
Green beans, garlic, tempeh sauce.
2
Wash the green beans and break them into inches with your hands.
3
Chop the green onions and chop the garlic into garlic paste.
4
Pour water into the pan and add some salt and oil.
5
Cook the green beans slightly.
6
Remove and dry the cooked green beans.
7
Put the oil in the pan and heat it up.
8
Add a small teaspoon of bean paste and chili sauce and stir-fry.
9
Add shredded green onions and stir-fry until fragrant.
10
Add blanched green beans.
11
Stir fry evenly until each green bean is covered with sauce.
12
Add water to cover the green beans, turn to low heat, cover the lid and simmer until the soup is concentrated and the green beans are soft and rotten.
13
Sprinkle with mashed garlic.Braised green beans in soy sauce Make Tips
The method to prevent kidney bean poisoning is very simple; just cook all the kidney beans thoroughly. The amount in each pot should not exceed half of the pot's capacity. After stir-frying with oil, add an appropriate amount of water, cover the pot, and simmer for about 10 minutes, while constantly stirring the beans with a spatula to ensure even heating. In addition, be careful not to buy or eat old kidney beans, and remove the ends and the pods, as these parts contain more toxins. If the beans lose their original raw green color and have no beany smell when eaten, poisoning will not occur.