You can't just fire the beans
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High summer temperatures, abundant light, excellent crops and vegetables on the ground, so there is a very large variety of vegetables in the summer, many of which are bean beans, such as four seasons of beans, beans, beans, etc., which are well nourished, tasted and well adapted for the summer。
The soybeans are also called soybeans, typical of summer vegetables, and when i was a child, a single bean was hung on the shelf after summer. Although there are soybeans all year round, only the sweetest beans in the summer, the sweetest, the sweetest, the sweetest ones cut into little bits of pork oil and it smells so good。
Peas containing a wide range of vitamins and minerals, they often eat healthy kidneys and are thin, ideal for healthy food。
The summer beans are so many and fresh, the key is a cheap price of two pounds and a dozen pounds of pickles. I usually make my family fried beans with pork oil, which tastes better than fried meat。
Fried beans are a very simple home dish, but many people can't make it because they're not green, they're yellow and they're not tasteful. The structure of the fresh beans is very tight and it's really bad, so it's important to deal with it. It's a mistake that most of the people who fire the beans when they're cut。
You can't fire the beans! The chef taught you how to handle them. They're delicious。
I'm going to share with you the way you're going to fry the beans, and you're going to be able to make them at home that smell better than meat。
"clean the beans."
Fresh beans, garlic, peppers, dry peppers, salt, chickens, pork oil, etc。
Approach
1. Fresh beans are cut to a length of five centimetres with a knife, placed in the water, mixed with a spoon of salt and immersed for 10 minutes. When it's done, it's taken care of。
2. The bean is placed in a large bowl, a spoon of salt is added, the hand is even, it continues to be salted for 20 minutes, and the excess water is dropped。
3. A proper amount of clean water is poured into the frying pan, and when the fire breaks, it pours into the salted beans, for half a minute, extracts the beans, cools them down in the cold water and dries them dry。
Four, a proper amount of pork oil in a frying pan, a more fragrance than vegetable oil, a 70% hot oil with peppers, garlic paste, dry peppers, and a fast half-minute boiler in the beans, a proper amount of salt, a condensed chicken, and a fragrance and smelting soy beans。
— [cooking pitt] —
The first point is that the beans are not delicious, so they can't go straight to the pot, so they can be made with salt, so they can be warmed up and softened。
The second point, the beans, must be salted and then watered, in the opposite order, or not tasted. The water allows the bean to be quickly cooked, reduces the loss of nutrients, maintains green colours and keeps yellow。
The third point, the sweetest taste of beans, is to be careful not to put on any other sauce, but only salt and chicken, which is very beautiful, and to keep the heavy sauce and the chaff, which affect the taste and taste。
You can't just fire the beans! The chef taught you to do one more thing. The right thing to do is to impregnate with salt water, then make it with salt, and finally, the guacamole, which has been treated, can be soaked directly and can be eaten by fire
