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How to eat dried green beans? This way is the best in taste!
People get dried green beans after dehydrating the green beans, and dried green beans are easier to store. The nutrition in dried green beans is similar to that in fresh green beans, such as rich in protein, carotene, and so on. Eating dried green beans can also supplement a wealth of nutrition, but the way to eat dried green beans is different from fresh green beans. So, how should dried green beans be eaten?
One, Braised pork belly with dried cowpeas
Materials
300 grams of pork belly, an appropriate amount of dried cowpeas, a little star anise, a little scallion, a little ginger, a little rock sugar, a little soy sauce, a little soy sauce, an appropriate amount of salt
Method
1. Cut the pork belly into small pieces, soak the dried cowpeas in warm water for 2 hours until soft, wash, cut into small segments (length is arbitrary), slice the ginger, and cut the scallions into small pieces.
2. Boil the pork belly in boiling water for 2 minutes, remove, rinse off the foam with water, and drain the water.
3. Heat a little oil in the pot over low heat, add rock sugar and stir-fry until it melts and turns brown, indicating caramelization.
4. Add the blanched meat, stir-fry until the meat is colored.
5. Add enough boiling water, soy sauce, soy sauce, scallions, ginger slices, five spices, and bring to a boil over high heat, then turn to low heat and simmer for about 1 hour.
6. After 1 hour, add the green bean segments, stir well, continue to simmer for about 20 minutes, stir a few times in the middle to let the green beans absorb the flavor, if there is too much sauce, turn to high heat to reduce the sauce, add salt to taste as needed.
Two, Dried green beans braised with pork
Materials
Dried green beans, meat, cooking wine, salt, soy sauce, sugar, one star anise
Method
1. Soak the dried green beans for 3 to 4 hours until soft, then wash.
2. Heat the oil in the pan, slightly stir-fry the meat, add a little cooking wine and stir-fry, drain the fat from the meat, add the soaked green beans and stir-fry again, then add water to cover all the vegetables, add one star anise and boil.
3. After the water boils, turn to medium-low heat and continue to cook until the water is reduced to half, then add salt, soy sauce, and sugar, and simmer until the meat is tender and the vegetables are soft and烂, leaving some sauce for rice.
Three, Dried green beans stewed with pork ribs
Materials
Pork ribs, Northeast green beans, scallions, ginger, garlic, sugar, soy sauce, cooking wine, Sichuan pepper, white pepper
Method
1. Fry the scallions, ginger, and garlic in the pot until fragrant.
2. Add a spoonful of sugar, a spoonful of soy sauce, stir-fry the ribs until 70% cooked, then add boiling water and add the green beans.
3. Add a spoonful of cooking wine, a spoonful of soy sauce, a little Sichuan pepper, and a little white pepper.
4. Boil over high heat, then simmer over low heat for 10 minutes, add some scallions and continue to simmer. Simmer until all the green beans absorb the meat flavor of the ribs, then remove from heat.
Four, Steamed preserved pork trotters with dried green beans
Materials
300 grams of preserved pork trotters, 30 grams of dried green beans, 100 grams of vegetable hearts. Spices: 15 grams of Liuyang fermented black beans, 5 grams of minced ginger, 5 grams of minced garlic, 2 grams of monosodium glutamate, 10 grams of chili powder, 2 grams of chicken essence, 5 grams of chopped green onions, 500 grams of salad oil (actual consumption 30 grams).
Method
1. Cut the preserved pork trotters into 3 cm cubes, soak in rice water for 40 minutes, wash, then blanch in boiling water for 5 minutes and remove.
2. Blanche the vegetable hearts in boiling water for 1 minute and set aside.
3. When the oil in the pot is heated to 100°C, blanch the pork trotters in oil for 5 minutes (low heat), then remove and drain the oil.
4. Soak the dried green beans in warm water until softened, then cut into 4 cm long segments, and stir-fry in a clean pot to dry the moisture.
5. Arrange the pork trotters in the inverted bowl. Keep some oil in the pot, heat to 160°C, add fermented black beans and stir-fry over high heat, then add minced ginger, minced garlic, dried green beans, chili powder, monosodium glutamate, and chicken essence, stir-fry for 1 minute and cover the pork trotters, steam over high heat for 60 minutes.
6. Drain the sauce from the bowl, turn the pork trotters over into the plate, thicken the sauce in the pot and pour it over the pork trotters with bright oil, sprinkle with chopped green onions, and garnish the plate with vegetable hearts.
