Dutch Beans: Don't Just Throw Them in a Pot and Stir-Fry – Try This Method for Vibrant Green and Crispy Texture
After a period of eating greasy and rich food, it’s great to have some Dutch beans to cleanse the oil and clear the intestines. It’s a really good idea!
Dutch beans are rich in calcium, Vitamin A, carotenoids, and also contain a large amount of protein and lysine.
Eating them regularly can improve the human body’s immunity and digestion. They are a vegetable with high nutritional value.
Common home-style preparations of Dutch beans include stir-fried with bacon, Dutch beans with eggs, Dutch beans with mushrooms, and Dutch beans with shrimp balls.
You shouldn’t just throw Dutch beans into the pot and stir-fry them; try this method, and they’ll stay green and crispy.
Let’s learn a method for stir-fried Dutch beans that results in a vibrant green, crispy texture, and a fragrance that everyone loves. Here's a detailed step-by-step guide:
First, prepare 400 grams of fresh Dutch beans, remove the two ends, and peel off the tough fibers.
This makes them easier to chew.
Then, wash them thoroughly in water and set aside.
Don’t just throw Dutch beans into the pot and stir-fry them; try this method, and they’ll stay green and crispy.
Red chili slices, wash and slice into diamond-shaped pieces, and set aside.
Garlic slices, thinly sliced.
Don’t throw Dutch beans into the pot and stir-fry them; try this method, and they’ll stay green and crispy.
First, boil water in a pot, add a few drops of vegetable oil, which helps Dutch beans stay green and crispy.
Add a little salt to season the base, making Dutch beans crispy.
When the water boils, put the Dutch beans in to blanch for one minute.
Then, drain and rinse with cold water;
Then put the red chili in to blanch for one minute, and rinse with cold water;
The purpose of passing Dutch beans and red chili through cold water is to prevent discoloration and maintain their original color.
Heat up the pot with oil, and wait for the oil to reach 60% temperature, then put in the garlic slices to fragrantly infuse.
Don’t throw Dutch beans into the pot and stir-fry them; try this method, and they’ll stay green and crispy.
After the garlic releases its aroma, don’t add Dutch beans immediately,
Pour in a little liquor, then add a little water.
Then add the Dutch beans and red chili.
Don’t throw Dutch beans into the pot and stir-fry them; try this method, and they’ll stay green and crispy.
If you don’t add water, directly putting Dutch beans into the pot will significantly affect their appearance, and they may even turn black,
Moisture will evaporate, and they won’t be crispy.
Stir-fry over high heat for ten seconds.
Don’t throw Dutch beans into the pot and stir-fry them; try this method, and they’ll stay green and crispy.
Add a little salt and chicken broth for seasoning.
Stir-fry evenly, then add a little water starch to thicken the sauce,
Stir-fry over high heat until the sauce is concentrated, and add a little sesame oil before serving,
Adding sesame oil makes the dish vibrant and beautiful, enhancing its appearance.
Don’t throw Dutch beans into the pot and stir-fry them; try this method, and they’ll stay green and crispy.
Stir-fry evenly, and then serve.
This beautiful and delicious Dutch bean dish, which is green and crispy, cleanses the intestines and oil, promotes digestion, and enhances immunity – give it a try if you like it.
