Why Do Restaurant Stir-Fried Long Beans Stay Green? Head Chef Teaches You the Trick: Crisp and Flavorful Long Beans
These long beans, when stir-fried, can be eaten for three days without getting boring, delicious and appetizing, and the method is super simple
Why do restaurants' stir-fried long beans remain green? The head chef teaches you the trick: long beans are crisp and flavorful
Hello everyone, I am Fei from the First Foodie, follow Fei for more home-style dishes for your reference!
This fragrant and crispy long beans with meat chunks is a great choice for everyday meals. In this season of budding life, the air is filled with fresh scents, and people's tastes also become lighter. A plate ofCrisp and fragrant long beans are like unlocking the key to your taste buds. They have a hint of meat fragrance inside, breaking the monotony of simply stir-fried long beans, and are full of fragrance.
However, a plate of long beans with meat chunks is not enough if it only has green color, crispness is also very important, the kind of limp long beans, after eating two mouthfuls, feels enough.To retain the crispness of the long beans, you can't simply put them in the pan to stir-fry. Today, I will teach you the correct method to ensure that they are crispy and don't discolor, even better than those made in restaurants
Beautiful Long Beans
Step 1: Ingredients
Prepare a bunch of cleaned long beans, cut off both ends, then cut into segments, put them into water, add a spoonful of salt to soakSoaking in a diluted salt solution makes the long beans greener and effectively removes pesticide residues.
A piece of pork belly, cut into thick slices, then cut into wide strips. Garlic is smashed and flattened, green onions are cut into horse hoof slices, chili peppers are cut into segments, all put aside.
Step 2: Blanching
Boil water in a pot, put long beans into the pot, about 2 minutes, cook the long beans, when the bean skin turns blue, pour out and drain
Blanching in diluted salt water makes the long beans crisper and prevents discoloration.
Step 3: Stir-fryHeat oil in a pan, thoroughly scrape the pan and pour out hot oil, add a little cold oil, stir-frying pork belly with cold oil is less likely to stick to the pan. Pour the pork belly into the pan and stir-fry until the fat is released.
Pork fat makes the dish smell more fragrant, and the texture won't be greasy.
Then add garlic and chili peppers, over low heat stir-fry until fragrant, pour in a little rice wine to remove the fishy smell and quickly stir-fry a few times, then add an appropriate amount of water, add long beans, add 3 grams of old dry chicken to enhance color, 5 grams of oyster sauce to increase freshness, 5 grams of light soy sauce, 2 grams of salt, 2 grams of chicken powder, 1 gram of thirteen spice, stir-fry the seasoning to dissolve, cover the pot and steam for 3 minutes. 3 minutes later, open the flame to collect the remaining juice, add a little cornstarch slurry, let the seasoning better adhere to the ingredients, when the juice becomes thick and viscous, drizzle a little sesame oil, you can put it out and plate.
Fei says:
1. Soaking long beans in diluted salt water not only removes pesticide residues but also makes them greener.
2. Pork belly should be fully fried to release its fat, which makes the dish more fragrant and prevents it from being greasy.
Finally, a beautiful, crisp and delicious long beans dish is ready. If you like it, try it!
