Method 1, stir-fried broad beans and leeks

Ingredients

Main ingredients: 300 grams of broad beans, 150 grams of leeks,

Seasoning: ginger 5 grams, 4 grams of green onions, 4 grams of white garlic, 3 grams of white sugar, 3 grams of salt, 5 grams of cooking wine, 5 grams of sesame oil, 1 gram of MSG, 40 grams of vegetable oil

Method

< p>1. Peel fresh broad beans into watercress;

2. Wash and mince ginger, onions, and garlic;

3. Wash and drain leeks, cut into sections, and set aside;

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4. Heat a wok over medium heat, pour in vegetable oil and heat, add ginger, green onions and minced garlic and stir-fry until fragrant;

5. Put broad beans into the pot Add a little water and stir-fry until cooked and soft;

6. Finally add leeks and seasonings and stir-fry for a while.

Method 2, stir-fried dried tofu with spicy watercress

Ingredients

1 piece of dried black bean, 100 grams of shredded pork, 2 green onions, 1 tsp minced garlic , 1 tsp minced green onion, 1 tbsp spicy bean paste, 1 tbsp soy sauce, 1 tsp wine, 1 tsp cornstarch

Method

1. Season the shredded pork with seasonings Marinate for about 10 minutes.

2. Cut the dried beans in half and shred them for later use.

3. Heat the oil in the pan, pass the shredded pork into the oil first, remove and drain.

4. In a separate pan, add minced green onion, minced garlic and spicy bean paste and saute until fragrant.

5. First add shredded tofu and shredded pork, add a little water and stir-fry until the juice is reduced.

6. Add the green onions and stir-fry, then serve on a plate.

Method 3,

Materials

Beef - 300 grams

Bell pepper - appropriate amount (preferably 3 colors of bell peppers Put them all in so that the color looks better)

Onions - appropriate amount

Oil - 1 tablespoon

Garlic - 1 clove

Douban Sauce - appropriate amount

Water - a little

Method

1. Slice the beef, blanch it in hot water and set aside.

2. Cut the bell pepper into strips and set aside.

3. Heat a red pot, add 1 tablespoon of oil and sauté the garlic until fragrant, add beef and 3-color bell peppers and stir-fry.

4. Add a little water and bean paste and simmer over low heat for about 3 minutes.

5. Add green onions and serve.

Method 4,

Materials

Ingredients: 300 grams of cowpeas (long beans), 30 grams of bean paste

Seasoning: 10 oil Gram

Method

1. Prepare the ingredients. Remove the sharp tips at both ends of the beans, tear off the hard strands, and cut them into 5 cm long segments. Wash them and soak them in water for 30 minutes. minutes, drain and set aside.

2. Heat the pot, pour in the oil, pour the beans into the pot and stir-fry quickly until the surface changes color. You can turn it to medium-low heat, and be careful to prevent oil splashing.

3. Then pour a large bowl of water to cover the beans, cover the pot, and cook over medium-low heat for about 7-8 minutes.

4. Open the lid of the pot. When you see that the beans have softened and the water is almost gone, pour in the prepared bean paste and stir-fry quickly.

Tips

1. When frying beans with hot oil, it is easy to splash oil. Pay attention to preventing splashing and scalding. Holding the spatula in your right hand and covering it with the pot lid in your left hand is a good way to protect yourself. .

2. The flavor will be better if the beans are cooked in stock. If there is no stock, you can also use water. Pay attention to the amount of water to cover the beans. The beans must be cooked thoroughly before they can be eaten to prevent poisoning.

3. When adding bean paste, try to leave a certain amount of soup in the pot, which can better make the beans taste better without sticking to the pot.

4. The bean paste itself is very salty after brewing, so there is no need to add salt when frying the beans.

5. If you want the fried beans to maintain their emerald green color, you must add enough soup or water to simmer them at one time. Cover the pot and simmer over medium heat for 7-8 minutes. Do not overheat the pot. Open the lid, because repeatedly uncovering the pot will cause the beans to turn yellow.