Reading guide: Fried beans, the most taboo to blanch in the pot! The chef simply teaches you 4 tricks, crispy green without yellowing, tender and refreshing
In the vast starry sky of Chinese cuisine, home-cooked food is like the brightest star in the night sky, although it is inconspicuous but warming. Stir-fried beans, this seemingly simple dish with culinary wisdom, can always evoke countless people's homesickness.
However, in the process of pursuing the crisp green and not yellow, tender and flavorful beans, many people fall into the misunderstanding of blanching or over-oiling, thinking that this can better maintain the color and taste of the beans. In fact, today, let's follow in the footsteps of the chef, learn simple 4 tricks, and use the new roasted bean skills to give this home-cooked dish a new life.
The mystery of blanching: Many people believe that blanching removes oxalic acid from the beans and makes the beans more ripe and brighter. However, in practice, blanching often leads to the loss of nutrients in the beans, especially water-soluble vitamins and minerals, and once the time and heat are not mastered, the beans are easy to become too soft and lose their due crispness. What's more, if the blanched beans are not cooked in time, they will soon oxidize and turn yellow when exposed to air, affecting the color of the final product.
Oily confusion: Excessive oil can make the beans quickly reach a semi-cooked state, which looks shiny and attractive, but this method undoubtedly increases the fat content of the vegetable food, which is not good for health after long-term consumption. In addition, although the beans are bright on the outside, they may lose some moisture on the inside due to the high oil temperature, resulting in a dry taste and difficult to achieve the ideal tasteThe tender effect.
Tip 1: Salt water immersion method
If you want the beans to be crisp and green without yellowing, the key is to keep their internal moisture and nutrients stable. The chef recommends washing the beans before stir-frying, cutting them into palatable-sized pieces, and then soaking them in lightly salted water for 15-0 minutes. The brine can not only effectively prevent the beans from oxidizing and turning yellow during the frying process, but also allow the beans to absorb a certain amount of salt and absorb the flavor in advance. At the same time, the brine can also help remove pesticides and impurities that may remain on the surface of the beans, making the beans cleaner and more hygienic.
Tip 2: Stir-fry quickly at high heat
When frying beans, mastering the heat is crucial. The chef recommends using a quick stir-fry on high heat to quickly lock in the moisture and nutrients in the beans while maintaining their crisp and tender texture. Specifically, you can heat the pot until it smokes, and then pour in an appropriate amount of cooking oil (it is recommended to use vegetable oil, such as peanut oil or rapeseed oil, which has good high temperature stability and can better maintain the green color of the beans), and quickly put in the drained beans after the oil is hot, and stir-fry over high heat. During the stir-frying process, a few drops of water can be added appropriately, and the effect of water vapor can be used to make the beans heat more evenly and avoid scorching.
Tip 3: Season at the right time
Seasoning is the key to enhancing the flavor of the ravioli. For stir-fried beans, the chef recommends adding seasonings such as minced garlic, dried chili peppers (optional), salt, chicken essence, etc. when the beans are about to be fully cooked. This not only ensures that the beans fully absorb the flavor of the seasoning, but also does not cause the beans to be too soft or discolored due to long-term heating. In particular, the addition of minced garlic can not only enhance the aroma of the dish, but also play a sterilizing role, making the beans more healthy and delicious.
Tip 4: Add color and flavor to your ingredients
In order to make the fried beans more colorful, you can add some other ingredients to match, such as shredded red pepper, shredded yellow pepper or fungus. These ingredients not only add color to the dishes, but also enrich the taste and nutrition. At the same time, the natural pigments in red and yellow peppers can also help the beans stay green to a certain extent, making the whole dish look more appealing.
Material Preparation: 3 grams of fresh beans, 0 cloves of garlic, half a red pepper (optional), appropriate amount of salt, a little chicken essence, appropriate amount of cooking oil.
Detailed explanations of the steps：
Bean processing: Wash the beans and remove the head and tail, cut them into about 10 cm long sections, soak them in lightly salted water for 0 minutes, remove and drain the water for later use.
Preparation of fees: Finely chop the garlic and remove the seeds and shred the red pepper for later use.
Stir-fry quickly: Pour an appropriate amount of cooking oil into the pot, heat until smoking, first add the minced garlic and shredded red pepper and stir-fry until fragrant (if you don't like the spicy taste, you can omit the red pepper), then quickly pour in the drained beans and stir-fry over high heat.
Seasoning hot pot: When the beans are about to be fully cooked, add salt and chicken essence to taste, continue to stir-fry evenly, and make sure all the beans are evenly coated with seasoning. When the beans are fully cooked and green, turn off the heat and serve on a plate.
Stir-fried beans, a seemingly simple home-cooked dish, actually contain a wealth of culinary wisdom. By mastering the skills of soaking in salted water, stir-frying at high temperatures, seasoning at the right time, and skillfully matching ingredients, we can not only easily make crispy green but not yellow, tender and flavorful fried beans, but also enjoy the food while balancing health and deliciousness.
I hope that today's sharing will allow you to show your skills in the kitchen at home and bring warmth and satisfaction to your family. I don't know if you've learned?