Hot weather, vegetarian dishes are more popular! These 4 kinds of green beans are simple and easy to eat but they are not left at all

I don’t know if you have discovered that although there are a lot of fruits and vegetables in summer, we always eat the most common ones every day, such as eggplant, beans, winter melon, and cabbage. Almost all meals do not leave the table. I'm familiar with these ingredients and I'm very familiar with it. Secondly, the price is really cheap, the nutrition is high, it is light and delicious, and it goes well with summer.

However, eating one kind of ingredient over and over will always get bored , so today I will summarize the 4 kinds of beans, all of which are vegetarian, simple and easy to eat, and there is nothing left to eat back .

[Love in the horn of eggplant]

1. One fresh purple eggplant, clean it and cut it into two pieces, then cut into long strips and place in a pot.

2. A handful of long beans, pinch off both ends and tear off the old tendons by the way, then wash and cut into long pieces.

3. Break the scallions and cut them into scallions; cut ginger into ginger diced pieces; cut a few garlic into slices, and put them all in the same pot. Prepare another half of the red pepper and cut into strips for color matching.

4. After the ingredients are ready, we start cooking: burn the oil in the pot, when the oil is 50% hot, and the oil is slightly smoked, pour the eggplant strips into the pot and flip it a few times with a spoon, then pour the beans and continue frying In one or two minutes, when the skin of the beans turns green and slightly wrinkles, remove the eggplant strips and the beans to control oil for later use. The beans are oily before frying, which not only maintains the emerald green color, but also maintains a crisp taste without the phenomenon of pinching.

5. Leave the bottom oil in the pot, add green onion, ginger, garlic, sprinkle in a few dried chilies and stir fry together to create a fragrance, then add 3 grams of oyster sauce to increase the flavor, pour in a small amount of water, pour 2 grams of cooking wine, 3 grams of light soy sauce , 3 grams of spicy fresh dew, add 2 grams of pepper, 3 grams of sugar, 2 grams of salt, stir the spoon to melt the seasoning.

6. Then pour in some water starch to make the soup thick, and pour 5 grams of chili oil to make the soup red and shiny.

7. Finally, pour in the fried eggplant strips and beans, then stir-fry the red pepper strips quickly and evenly. After the ingredients are flavored, they can be put on a plate and served. After the pan is sprinkled with white sesame seeds, it is delicious.

[Coffee beans mixed with black fungus]

1. Prepare a handful of black fungus soaked in water for 2 hours in advance, then remove it to control the water after soaking.

2. Wash the beans, cut them into 3 cm sections, and put them on the plate.

3. Half of the red pepper, remove the seeds and cut into wide strips, so that the color matching is better. A few pieces of garlic, flattened, chopped into fines, put in a small pot for use.

4. Pour clean water into the pot, turn on high heat and boil, then pour the beans and red peppers to blanch the water for 40 seconds. After the beans turn green, pour the fungus in and continue blanching for 20 seconds, then pour out, rinse with clean water and control the water spare.

5. Add salt, monosodium glutamate, white sugar, vinegar, light soy sauce, red chili oil to the minced garlic to taste, stir evenly to open the seasoning, pour the beans, red peppers and fungus into the seasoning, turn over the bowl and put it on the plate. table.

A Fei has something to say:

1. After the beans are blanched in green, pour the fungus into the pot for blanching.

2. After adding the minced garlic to the seasoning, stir the seasoning evenly, then pour into the beans and fungus and stir.

【Steamed Beans】

1. First of all, we wash the long beans, cut them into about 3 cm sections, and dry the water on them. In this step, the water must be dried, otherwise it will be easy to desizing when steaming.

2. After the water is dried, sprinkle a little flour on the top and mix evenly, so that the surface of the beans is evenly coated with flour. If you are steaming vegetables that are prone to water, add a layer of vegetable oil before mixing flour to prevent excessive water and sticking when steaming.

3. After the water in the pot is boiled, spread the beans flat, cover the pot, and start steaming for 8 minutes after SAIC.

4. After the beans are steamed, take them out and pour them into a basin, and shake them quickly with chopsticks while they are hot. The beans are easy to stick together when they are cold.

5. Then add 2 grams of salt, 2 grams of chicken powder, pour 5 grams of sesame oil, stir evenly and then serve on the plate. For those with heavier taste, you can also put some garlic and chili oil in it, which is also very good delicious.

A Fei has something to say:

1. Before hanging the flour, the beans must be dried, otherwise it will be easy to desizing after steaming;

2. The steamed beans must be shaken quickly to avoid sticking together, affecting the taste and appearance

3. If you are steaming vegetables that are prone to water, add a layer of vegetable oil before mixing flour to prevent excessive water and sticking when steaming.

【Cold Beans】

1. First of all, we prepare a handful of beans, wash them and cut them into 2 cm sections, add a spoonful of salt to mix evenly and marinate for a while. On the one hand, the beans will be watered out to facilitate the taste, and on the other hand, the beans will be more crispy. Tender .

2. One piece of red pepper, remove the seeds and cut into wide strips for color matching. Of course, you don’t need it.

3. Prepare a few pieces of garlic and chop it into minced garlic.

4. Next, we blanch the long beans in water, boil the water in the pot, add a little salt and appropriate amount of vegetable oil, the vegetable oil will be adsorbed on the beans when heated, to prevent the beans from discoloring and brighten the dishes. After boiling the water, pour the beans into the blanching water for 2 minutes, the beans will become more emerald green when heated.

5. Then fish out the beans and quickly cool down with cold boiled water to avoid losing the crisp taste.

6. After controlling the water, pour the beans into a basin, add salt, monosodium glutamate, sugar, balsamic vinegar, and red oil, and mix well in a basin. The seasoning at the bottom of the basin can be turned up to make the mixing more even. The taste is also more delicious. The cold dressing does not have half the taste of garlic. We pour in the minced garlic, stir it again, and then serve it on the plate.

Well, these few simple, easy-to-make and delicious carob recipes are shared here, and the same ingredients are eaten in different ways, which saves trouble.