Chinese Food
Vegan jade beans
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Legumes are rich in vitamin B, vitamin C and plant protein. They can make people's mind clear. They have the effects of regulating digestive system, eliminating chest and diaphragm fullness, relieving thirst and strengthening spleen, tonifying kidney and relieving diarrhea, supplementing qi and promoting fluid. In summer, eating more beans can effectively relieve summer heat, and play the role of Qingkou. But the bean itself has certain toxin. It must be cooked thoroughly before eating. Here also teach you a easy to know and to identify whether the familiar tips.
Cooking ingredients
Cooking Steps
Step1:Beans should be well proportioned in thickness. Those with too deep or too light color are either too old or not fres
Step2:After pinching the head and removing the tail, clean it and break it into equal length segments by hand. Spar
Step3:Heat the pot. Pour in the right amount of cooking oi
Step4:When the oil is 5 minutes hot, pour in the beans. Do not put the seasoning in a hurry first. Turn the heat to stir fry slowly. Let the water of the beans be consumed gradually in the process of stir fry. Obviously, you can see the water of the stir fry. The color of the beans also becomes darker. This makes the beans easier to ripen. The surface of the beans also begins to wrinkle due to dehydration.
Step5:When the beans are fried until almost all the colors are darker and the surface is wrinkled, add a little soy sauce. Stir evenl
Step6:Add some water. Add half of the beans to my pan. Boil it in hot water. Turn down the heat, cover and simmer for 510 minutes. If you have garlic, you can cut some garlic and put it in. Increase the flavor. Do not put it in
Step7:When the water in the pot is exhausted, add a little salt to taste, and then you can start the pot. The side of the stewed beans is transparent. The surface is slightly wrinkled. The soft and rotten green mouth of the soaked beans takes 1015 minutes to finish.
Cooking tips:Easy to cook beans - 1. Choose the beans with uniform thickness (not too thick) 2. Color not too deep or light (not too old or not fresh) 3. Break them into equal length segments 4. Don't put the seasoning after cooking. Stir fry the beans with low heat to get water 5. Add soy sauce and then add some water. Cover the pot and simmer until the water is fully absorbed into the beans, then the beans are cooked, which is a sign of maturity identification - the beans are transparent on the side The noodles are slightly wrinkled. The beans that are full of soup are cooked and delicious.
