The four seasons of beans in the market are becoming more and more green, and the spirit of the aqueous spirit is full of food, as if it were all over the summer. However, how many people are happy to buy home, and when the shovels are turned over, the table is filled with yellow, soft bean bean horns with no scent? Don't worry, i've had enough of this! Then he specifically asked a teacher who had been in charge of the hotel for many years, and he lit up a long-standing myth: "o four seasons of bean, two things at the top of the story: water and direct frying!"
The teacher looked at me and smiled: "don't make trouble, i'll teach you a simple and easy way to keep the beans green and safe!" and then he said the amazing trick -- the oil salt dip。
Fresh four seasons of soybean wash, strangling the tail, tearing off both sides. It's a crucial step in affecting the taste. The slash is then cut into a twirl or fraction, which is not only good-looking, but also easier to taste and ripen. Find a big bowl of cold water. And then you add two magic treasures -- a small spoon of salt and a small spoon of oil. There is no need for more salt, and a little salt is enough; there is no need for more oil and a small spoon。
The four seasoned beans are all immersed in this bowl of "oiled salt water". Water must be completely free of bean bean horns, so that every one of them can be nourished. Cover the lid or cover it, wait patiently for 20-30 minutes。
What's the secret in this? The teacher explained to me carefully: salt additions help to soften the four-season bean cell wall, not only to shorten the subsequent scaffolding, but also to stabilize the “lock” on that precious chlorophyll, so that the bean horns are still tanned. And the thin oil of the food shall be like a clear covering of the bean's bean, sequestering the air and further protecting the sweet green. Cold water soaks, so that the four-season beans are fully “drinked” in a warm environment, so that the cells are full, so that the natural spirit of the water can be blown out, soaks itself, never dry and yellow。
The way the vealed beans are made:
1. Take a small piece of spinal or front leg meat and cut it in thin. Put it in the bowl with a little raw, a little wine, a little white pepper, a little starch, and then a little edible oil. This oil prevents the raisin from being glued to the pot, and it'll be salted for 10 minutes。
2. Hot pots of cool oil, to be warmer than oil, shall be placed in several petals of greasy paste and several dry spicy bits of pepper (no spicy food), and the small flamingo shall be fried to the greasy yellow and fragrance. And then it pours into the pickled silk, and it slips fast, and it turns red and white, and it becomes rooty, and it immediately blooms, and it avoids getting old。
3. Save bottom oil in the pot and turn it into a fire. And pour the trimmed four seasons of beans into the pot, and turn them into hot oil for every bean, and make a happy sound of the hysteria. For about one to two minutes, when the colour of the bean bean is brightened, a small bowl of hot water is poured along the side of the pot. The amount of water is not much, and a shallow bottom is enough。
4. Turning to the small flint for about one minute. This step is essential, taking advantage of thermal power of water vapour to ensure that the bean bean is fully fertilized from inside and outside and that the toxin is completely eliminated while maintaining its flaccidness. You know, before you fall in, you're gonna get a spoonful of meat. Once the fire is collected, it will turn off the plate。
The four seasons of beans are full of baskets. Let's take this opportunity to use this salty formula to bring this fresh green and brittle to our table. The simple trick is not only to keep the bean horns alive in the summer, but also to satisfy the iron that chews with peace while the family sits around。
