Steps for making stir-fried kidney beans

I am in a good mood today, so I will introduce to you the method of stir-fried kidney beans. It is very simple and tastes very refreshing. Let's take a look:

Detailed introduction:

Dry-fried dishes have always been my favorite, whether it is dry-fried chicken nuggets, dry-fried pork intestines, dry-fried pork shreds, or dry-fried potato strips. I like to eat them all, mainly because I like their spicy taste! Summer is here, and we should reduce the intake of greasy meat. It happens that kidney beans are now on the market in large quantities, so dry-fried kidney beans are also a very good choice. Kidney beans are also called green beans. Green beans are rich in protein and various amino acids. Regular consumption can strengthen the spleen and stomach and increase appetite. Eating more green beans in summer can relieve heat and clear the mouth. Green bean seeds can activate lymphocytes of tumor patients, produce immune antibodies, and have a very specific damage and inhibitory effect on cancer cells, that is, they have anti-tumor effects.

Spicy dish flavor stir-fry main process ten minutes time required simple production difficulty wok

Kitchen utensils and ingredients used

Detailed information: 500g kidney beans, 10g onions, 10g garlic, 5g peppercorns, 6g dried chili peppers, 6g salt, 3g MSG

Steps for making stir-fried kidney beans

1. Break the old kidney beans into 5 cm long segments by hand, wash and drain

2. Chop the green onion, garlic, and dried chili into sections and add dried peppercorns.

3. Add peanut oil to the pot and add kidney beans until they are covered

4. Heat over high heat to fry the kidney beans

5. Fry for about five minutes until the skin of the kidney beans becomes wrinkled and dry. Then pour out the oil to control the oil.

6. Leave a little oil in the pan, pour the ingredients in and stir-fry over low heat

7. Stir-fry until the onion and garlic are dry and fragrant, and the chili and peppercorns are red and fragrant.

8. Pour in the drained kidney beans, add salt and MSG.

9. Stir-fry evenly and serve.

10. Remove from the pan and serve!

Tips

1. It is best to use kidney beans that are old and young for this dish. Such kidney beans have less water and a glutinous taste. 2. Try to use slightly tender kidney beans, with beans inside but not too old, which have less water and a better taste! 3. The bean tendons should be removed before cooking, otherwise it will affect the taste and be difficult to digest. 4. The cooking time should be long rather than short, and make sure that the kidney beans are cooked thoroughly, otherwise poisoning will occur.