The last four seasons of the casserole
By VicentaLakin
The last four seasons of bean meat, a meal my mother and I love. When we go to restaurants and order food like this, Dad says we have no future and we don't know what to eat. It's the last four seasons of beans, and it's delicious and cooking, and it's quite simple. You can eat more than one meal! Every time I have this dish, I have to eat two bowls of rice, and I'm going to have to eat it。
Recipe Recommendations
- green beans 500G
- pork 80g
- olive vegetable 100g
- millet pepper 50g
- ginger appropriate amount
- garlic two cloves
- oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- cornflour appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for The last four seasons of the casserole
1
The pork is cut into meat, and then some wine and raw, and a little powder mix is added to it. I bought the olives from the supermarket. They're now in use, pepper cut, and garlic and ginger
2
After four seasons of soybean washing, they cut off their heads, remove their edges and cut into particles. I'm just saying, it's better to slash the beans
3
A little bit of oil and heat
4
It's gonna be a little bit hot, and it's gonna be a little hot. Scramble it out of backup. I like the four-seat beans
5
Once again, pour a little oil and start making meat. When the meat is in the pot, it has to slide quickly to prevent the meat from curing together
6
I'll have a little bit of it, a little bit of it, a little bit of it, a little bit of it, a little bit of salt, some of it
7
When the meat comes out, it falls into four seasons of beans
8
After four seasons of soybeans have changed color, put in pickles and a few sugars, and don't do it for too long, otherwise pickles are easy to dry. I'm gonna put some chickens on fire
9
A bowl of fragrance is coming outThe last four seasons of the casserole Make Tips
Tip: The toxicity of saponin in green beans disappears after being boiled at 100℃ for 10-15 minutes. Don't eat green beans that have been left for too long. When purchasing green beans, pay attention to choosing tender ones. When processing, pay attention to removing the two ends, pods and old beans that contain more toxins first; when cooking, avoid using cold dressing, stir-frying and other methods with short heating times., cook all the beans and stew thoroughly, so that the bean stick turns from hard to soft, and the appearance loses its original bright green color (turns to dark green). At this time, the toxins are completely destroyed and there is no beany smell to taste.