A list of the contents of this article:

How can fried dragon beans stay green and not turn yellow?

1, can be stir-fried ~ 1) remove the head and tail of the beans, remove the yellow leaves, wash, and obliquely cut into 2mm slices. Peel the garlic and cut into thin slices. 2) pour water into the pan, heat it over high heat, bring the water to the boil and pour in 1 scoop, 2 teaspoons salt and a little oil. Pour in the beans, blanch for 20 seconds, remove and soak in cold water.

2. We first put the dragon bean into the water: boil the water in the pot, put 2 grams of edible salt, put the edible salt into the bottom taste, and maintain the green color of the dragon bean. Adding 5 grams of edible oil and adding edible oil can keep the nutrients of Longdou from flowing out.

3. James water: boil water in the pot, add a little salt, put the sliced dragon beans in boiling water for 1-2 minutes to make it green and slightly soft. Remove it quickly after James water and soak it in cold water to keep the color bright.

4, when stir-frying dragon beans, do not release raw or old extraction color, in order to keep the green dragon beans do not change color.

5. Water blanch: boil water in the pot, add a little salt, put the sliced dragon beans in boiling water for 1-2 minutes, remove them quickly after discoloration, super-cold water, to maintain its emerald green and crisp taste. Stir-fry hot oil: pour an appropriate amount of cooking oil into the pan. After the oil is hot, add dried chili, minced garlic and ginger to stir-fry for fragrance.

6. After the dragon bean becomes soft, pour out the dragon bean to control the dry moisture. Pour out part of the oil, leave some fried ingredients, put ginger, garlic, pepper and dried red pepper into the pan to saute, then add beans, add the right amount of salt, seasoning and stir-fry.

Meat beans (a common vegetable)

1. Meat bean is a common vegetable, also known as four season beans, long beans, long beans and so on. Its shape is long and thin, some varieties will bend slightly, and the color is usually light green or light yellow. Meat beans are rich in protein, dietary fiber, vitamin C and vitamin K and other nutrients, and taste delicious, crisp taste.

2. Meat beans must be perennial, twining vines. The whole plant is almost glabrous, the stem can be up to 6 meters long, often lavender. Pinnately compound leaves 3-foliolate. Stipules basal, lanceolate. Stipules linear, 3-4 mm long.

3. Nutmeg comes from the article "flying without wind" written by Lin Ching-hsien, a Taiwanese: there is a saying in our hometown, "vegetable melon vine, meat bean beard, you can't tell it apart." the "meat bean" in Taiwan refers to the Latin name Lablab purpureus. This kind of bean is officially called "lentil" in Chinese Flora.

4. Phaseolus vulgaris is an excellent courtyard crop, also known as meat bean and eyebrow bean in Hainan. Farmers in Ding'an and Qiongshan like to plant in front and back of their houses, using tender pods as vegetables or dried beans.

5. The network explanation of _ bean is: _ bean (Latin name: DolicholablabL.), _ bean is an excellent courtyard crop, also known as meat bean and eyebrow bean in Hainan. Farmers in Ding'an and Qiongshan like to plant in front and back of their houses, using tender pods as vegetables or dried beans. Pinyin is: bipolar ndiciu.

6, bean variety bean is a common vegetable on the table, its variety is very many, the more common are green knife bean, _ bean, snake bean, cowpea, Dutch bean, oil bean, kidney bean and so on.

What are the common practices of Longdou to share?

1. Long bean stew boils dragon beans with ribs or pork belly, which is a nutritious home-cooked dish. First handle the meat and blanch the water to remove the blood foam, wash the dragon beans and cut them into sections. Then put the meat and dragon beans into the pot, add onion and ginger, cooking wine, soy sauce and other seasonings, add water without ingredients, turn to low heat and simmer until the meat is cooked.

2. the first step is to wash the dragon beans and remove the old tendons and cut the oblique section. The second step is shredded ginger, diced onions and green peppers. The third step is to cut the garlic into mashed pieces. The fourth step is to add salad oil to the pot. When the oil is 80% hot, add shredded ginger and chopped onions and fry until fragrant. Step 5, then add the dragon beans and stir well.

3. Stewed spareribs with long beans: Dragon beans, spareribs, sliced ginger, cooking wine, salt, edible oil.

4. Dragon beans are cleaned, especially on the edge, sometimes there will be a black edge because of bumps and bumps, so cut it off with scissors decisively. Cut obliquely into blocks 1 cm thick. Is there any verdant green. Beat the garlic flat and chop it into minced garlic. Boil a pot of boiling water and add a little oil, sugar and salt.

5. Stir-fried shrimps with green beans: cut the green beans into small pieces and wash the shrimps. First stir-fry the green beans until half-cooked, then add the shrimps together, add the right amount of salt, pepper and other seasonings, stir-fry until the shrimps are well done, and the green beans are fully cooked. This dish is delicious and nutritious.

6. Prepare Longdou: wash the Longdou, remove both ends and tendons, and then cut into segments about 5-6 cm long. Water blanch: boil water in the pot, add a little salt, blanch the cut dragon beans in boiling water for 1-2 minutes, remove them quickly after discoloration, and immediately overcool the water to maintain the emerald green and crisp taste of the dragon beans.

How to cook four corrugated beans is delicious

There are two kinds of four-rowed beans I recommend: stir-fried four-rowed beans. Stir-fried four-edged beans.

First of all, wash the four-rowed beans, break off the head and tail, the older ones need to tear off the stems, and then cut them into small pieces, so that it can be heated evenly, but also easier to taste. Prepare some garlic, wash it, smash it and cut it into small bowls.

Add enough water, bring to a boil, turn to low heat and simmer. Stew until the ribs are almost cooked, add the beans and continue to simmer. After the four-rowed beans and ribs are stewed, season with salt. Cold four-edged bean materials: four-rowed beans, minced garlic, chili, soy sauce, vinegar, sugar, sesame oil, salt.

Prepare ingredients: four-rowed beans, oil tofu, coriander, garlic the first step: first four-rowed beans to pinch off the head and tail, at the same time to pinch off the middle of the silk, and then wash clean. If the four-rowed beans are tender, you don't have to pinch the silk in the middle.

If the compatible meat has a strong soup juice, you can directly stir-fry the four-rowed beans with the meat, and the strong flavor of the soup will suppress the fishy smell. If the compatible dishes can not suppress the fishy smell, blanch the four-rowed beans in boiling water for about 5 minutes, and then stir-fry with other dishes.

Garlic and millet pepper stew pan, stir-fry the beans over high heat, add the right amount of salt, stir-fry for half a minute, please click on the input picture description tips after blanching must be too cold water, will be more crisp, ice water is better four-rowed beans can generally play the effect of beauty and good for the heart, and can also play the role of anti-cancer and anti-tumor.

The step chart of stir-fried dragon beans, how to make delicious fried dragon beans

1. Practice: wash and cut longdou into sections; put cooking oil in the pan, heat and add dried chili and garlic to saute until fragrant; add longdou to stir-fry quickly; add appropriate amount of vinegar and salt to season, stir-fry until the longdou is done. Stewed rice with dragon beans: Dragon beans, rice, carrots, onions, minced garlic, salt, edible oil.

2. This method is suitable for people who like to have a strong taste. After dealing with long beans, fry them in oil until yellowish on both sides, then add spring onions, ginger and garlic to stir-fry, then add appropriate amount of soy sauce, light soy sauce, sugar and water, simmer over low heat until the soup is thick and long beans taste.

3. Remove the head and tail of the beans, remove the yellow leaves and wash them, then cut obliquely into 2 mm slices. Peel the garlic and cut into thin slices. 2) pour water into the pan, heat it over high heat, bring the water to the boil and pour in 1 scoop, 2 teaspoons salt and a little oil. Pour in the beans, blanch for 20 seconds, remove and soak in cold water.

4, step long beans clean, especially the edge of the place will sometimes appear because of bumps and bumps, decisively cut off with scissors. The step is obliquely cut into blocks 1 cm thick. Beat the garlic flat and chop into minced garlic and set aside. Boil a pot of boiling water and add a little oil, sugar and salt.

5. Water blanch: boil water in the pot, add a little salt, put the sliced dragon beans in boiling water for 1-2 minutes, remove them quickly after discoloration, super-cold water, to maintain its emerald green and crisp taste. Stir-fry hot oil: pour an appropriate amount of cooking oil into the pan. After the oil is hot, add dried chili, minced garlic and ginger to stir-fry for fragrance.

6. Stir-fried Longdou is the simplest way to retain the original taste and nutrition of Longdou. First wash the dragon beans, remove both ends and tendons, and then cut into segments about 4-5 cm long. Cool oil in a hot pot, add minced garlic and saute until fragrant, then add dragon beans and stir-fry quickly.