Stir fried kidney beans(chuan cai gan bian si ji dou )

Stir fried kidney beans

Introduction:

"Dry frying is a very common method in Sichuan cuisine. It is mainly used to dry the ingredients slowly with oil, resulting in a special burnt and crisp flavor."

Production steps:

Step 1: remove both ends of the bean

Step 2: remove both ends. You don't have to pick too many old ones

Step 3: break a section about 6cm long. Wash and drain.

Step 4: slice the onion and garlic, cut the dried pepper into small sections and set aside.

Step 5: heat the pan, add the oil and heat for 7 minutes, then add onion, ginger and pepper and stir fry until fragrant. (more oil)

Step 6: pour in the beans and deep fry them over high heat until the skin is slightly wrinkled.

Step 7: add salted chicken essence. Cover the pot and simmer. (if the oil is low, you need to store some water or soup, otherwise the string beans will not be ripe.)

Step 8: get out of the pot.

Materials required:

Green beans: moderate

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Salt: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Note: in dry frying, the heat should be carefully controlled, do not scorch the beans! Kidney beans are not only not easy to ripen, but also toxic when they are not fully cooked. If you are careless, you will find that "Baibu Jiechang powder" is still the one without antidote. So must be cooked to eat, dry fried beans must put more oil, or beans cooked, water storage is not called dry fried.

Production difficulty: simple

Technology: explosion

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Chuan Cai Gan Bian Si Ji Dou