Chinese Food
Sauted bean with soy sauce
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Concanavalin is sweet in taste and warm in nature. It can warm the spleen and stomach, lower Qi, benefit the kidney and replenish vital energy. It is suitable for qi stagnation, burping, chest distress, low back pain and other symptoms. Sauteed beans are used to cook or make pickles. They are not only delicious, but also warm and tonic. Sauteed beans are salty and sweet, and the amount of seasoning is small. The chili oil is controlled according to the acceptable degree
Cooking ingredients
Cooking Steps
Step1:Clean and pinch the two ends of the bean, and cut it into two sections in the middl
Step2:Heat the oil in the wok, turn the knife beans into a small heat, stir fry them to change color, wrinkle and break the skin, turn to a medium heat, add a small amount of water to boil them, turn the wok into a soft and ripe knife beans, and then put them on the pan
Step3:Heat the oil in the wok, turn to a small fire, put the chopped green onion, stir fry the garlic, put a little sweet sauce, a little Douban sauce, chili oil, pepper oil, raw soy sauce, sugar, a little salt, add a little water fire to collect the juice, and pour it on the bean
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Step5:Borrow a picture of a supermarke
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Cooking tips:Note - the poisoning of beans and vegetables, such as beans, lentils, concanavalis and cowpeas, is caused by insufficient cooking temperature and short cooking time. The toxic components can be destroyed at 100 ℃. The saponins, saponins, phytohemagglutinin and trypsin inhibitor contained in raw beans are toxic components, which are irritant to mucous membrane and can destroy red blood cells. For example, eating raw soymilk, soybeans, green beans, flour beans, lentils, knife beans, cowpeas, kidney beans and other beans that are not cooked thoroughly may cause poisoning. These toxic substances are not resistant to high heat. Most of them are destroyed in the environment of 100 ℃ for several minutes. To avoid poisoning, it is suggested to have skills in cooking and cooking.
