Four season beans fired
By VicentaLakin
I particularly liked the magazine Food & Wine, which I always wanted to study every month, and the photography style of the magazine's drawings, which I saw a few days ago, called Summer Scrambling, which was very tempting, with peas, squids and bacon, but without writing specifics, I myself worked out the approach, using four seasons of beans, squid and bacon, with garlic ginger and peppers, which tasted rather new. Let's try it together:
Recipe Recommendations
- green beans appropriate amount
- squid appropriate amount
- bacon appropriate amount
- garlic appropriate amount
- ginger slices appropriate amount
- pepper appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Four season beans fired
1
First, basic food items are processed, and squid is washed and replaced with knives and put in hot water that burns。
2
The four-season bean colour is good when the beans are washed and rinsed in hot water and then in cold water。
3
Bacon cut small particles。
4
The boiler is hot, put in peanut oil, heat it up and then put it in squid, so that it can be cooked up to 7。
5
Another pot, with peanut oil, with garlic ginger and peppers in the heat, with fragrance and four seasoned beans。
6
Four seasons of bean-screws join squid and bacon and turn the screech out of the pot。Four season beans fired Make Tips
Sanny's Tips: 1) Green beans must be fully cooked before being taken out of the pan!!! Undercooked green beans can easily cause food poisoning. I once got food poisoning from eating undercooked green beans at the school cafeteria during my freshman year, and it was miserable. 2) You can use medium heat when stir-frying green beans. After tossing them a few times, cover the lid and let them steam for a bit, which ensures they are cooked through. 3) After blanching the green beans in water, immediately put them in cold water. This makes the color look much better when stir-fried. You often see restaurant chefs use ice water to treat vegetables blanched in hot water to guarantee the color of the finished dish. 4) Make sure to clean the squid thoroughly, as a lot of mud and sand is hidden in the squid's "belly".