Dry-Fried Green Beans with Minced Pork and Preserved Vegetables(gan bian si ji dou )

Dry-Fried Green Beans with Minced Pork and Preserved Vegetables

Introduction:

"The nutritional value of kidney beans: kidney beans are rich in protein and a variety of amino acids, often eat can strengthen the spleen and stomach, increase appetite. Summer to eat more beans, there are cooling, Qingkou role. The seeds of kidney bean can activate the lymphocytes of tumor patients and produce immune antibodies. It has a very specific injury and inhibition effect on cancer cells, that is, it has anti-tumor effect. Kidney beans are sweet, light and slightly warm in nature. They can return to the spleen and stomach channels. They can remove dampness but not dryness, and strengthen the spleen but not stagnation. They are commonly used for spleen deficiency and dampness. They have the functions of harmonizing viscera, nourishing spirit, supplementing qi and strengthening spleen, eliminating heat and dampness, promoting diuresis and detumescence

Production steps:

Step 1: materials used in dry fried kidney beans

Step 2: wash the kidney beans and cut them into 2cm long sections. Cut the pork into small cubes.

Step 3: add a small amount of oil into the pot, and stir fry the beans

Step 4: stir fry the kidney beans, add a little salt and remove.

Step 5: heat the pot, add a small amount of oil and stir fry the diced meat

Step 6: stir fry the diced meat until the surface is slightly yellow.

Stir fry scallion with ginger and salt until fragrant.

Step 8: stir fry the kidney beans together, add chicken essence, stir fry well, then put them into the pan.

Step 9: another finished product

Materials required:

Kidney beans: 500g

Pork: 200g

Salt: 1 teaspoon

Soy sauce: 1 teaspoon

Sugar: right amount

Chicken essence: appropriate amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Note: kidney bean itself contains two toxins, including saponin, saponin and collagenase inhibitor, which can stimulate cell membrane and damage red blood cells. They are irritant to the gastrointestinal tract, causing local congestion, swelling and hemorrhagic inflammation of the gastrointestinal tract, and can cause agglutination and hemolysis of human red blood cells. But these toxins are not terrible, as long as heated to more than 100 ℃, so that beans thoroughly cooked, its toxins will be destroyed. If the processing method is improper and the toxin is not completely broken, the kidney beans will easily lead to poisoning after entering the human body. The incubation period of kidney bean poisoning is generally 30 minutes to several hours. The main symptoms were nausea, vomiting, abdominal pain, diarrhea and other gastroenteritis, accompanied by headache, dizziness, cold sweat and other neurological symptoms. Sometimes limbs numbness, stomach burning feeling, panic and back pain.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Gan Bian Si Ji Dou