Long beansThere are two types of long beans, long beans and cooked beans.Long beans are usually eaten as vegetables, which can be stir-fried or blanched and served cold.Long beans are nutritious and delicious, with many ways to cook, and can also be pickled into preserved beans, which are also easy to make.Fresh long beans are the best, and selecting long beans also has a trick.

A complete set of long bean recipes

Bean paste stir-fried long beans

Main ingredients: 200g long beans;Seasonings: 3 cloves of garlic,Sesame seeds20g bean sauce, 2g salt,Vinegar5g, appropriate amount of sesame oil,MSG1g.

Specific method: Wash the long beans, cut into large pieces, and chop the garlic.Then add water to the pot, boil, and put the long beans in to cook for 2 minutes, or cook for a longer time.After cooking, directly put the long beans into cold water, which can maintain the crispness of the long beans.Then process the sauce: add sesame oil to the bean sauceMix vinegar, salt and MSG.Finally, dry the long beans, add chopped garlic, and pour the sauce.

Stir-fried long beansEggplant

Main ingredients: long beansand eggplant300g, eggplant 300g;Seasonings:Vegetable oil6g, 2g salt,Steam5ml fish sauce,GingerA little garlic, dryChiliA little, 2g seasoning.

Method: Wash the beans and eggplant, cut the beans into 7cm long segments, and cut the eggplant into 7cm long strips;Cut ginger, garlic and dried chili into minced pieces.Then, heat the oil in the pot, add the beans and eggplant to sauté until the beans and eggplant are green and tender, and the eggplant is tender; then remove and drain.

Leave 6g oil in the pot, add minced ginger, garlic and dried chili to stir-fry until fragrant, then add the beans and eggplant, add salt and MSG, and cook over high heat for 3 minutes, then addSteamed fishfish sauce, stir-fry evenly, and cook.

Long bean and pork floss

Ingredients: long beans, pork flossSeasonings: greenred bell pepperappropriate amount, scallions, ginger, garlic, appropriate amount of old soy sauce, appropriate amount of salt, appropriate amount of thirteen spice.

Specific method: Cut the pork into strips,green bell pepperand cut scallions, ginger and garlic into minced pieces.Heat the oil in the pot, stir-fry the pork, add scallions, ginger and red bell pepper to stir-fry until fragrant, then add old soy sauce, salt and thirteen spice.Then add the long beans and stir-fry for about 5 minutes.Add green bell pepper and stir-fry, add minced garlic and season.

Selection of long beans

Fresh long beans are the best, and selecting long beans also has a trick.

First, look at the appearance of the long beans, you should choose smooth, neat beans, and beans with scars have an impact on the taste, so it is recommended that everyone choose beans without scars.Secondly, look at the color, you should choose beans with deep green and green color, because fresh and tender long beans are dark green, while long beans that have been stored for a long time will turn yellow.At the same time, when selecting, remember to choose longer and medium-thick long beans.Delicious and healthy.Finally, a small secret, look at the top of the long beans, if the top of the small cap is green, then it is fresh.If it has turned yellow, it may not be fresh, so it is recommended that you don't choose.

Nutritional value of long beans

From a medical point of view, long beans are flat, sweet, belonging to the spleen and stomach meridian;It has the function of strengthening the spleen and replenishing kidney, promoting urination and dehumidifying. It can be chosen by most people.

At the same time, long beans are also rich in nutrients.Long beans are rich in high-qualityproteinand is easy to digest and absorb, contains appropriate carbohydrates and various vitamins and trace elements, can supplement the body's essential nutrients.In addition, the vitamin B1, vitamin C and phosphorus in long beans not only help digestion, promote appetite and improve the body's antiviral effect, enhance the body's resistance, but also promote insulin secretion, participate in sugar metabolism, so diabetic patients can eat more.

In addition, the heat value of long beans is 29 calories (100g edible part), as a vegetable with high vitamin A and potassium, the heat value is low, which can be eaten in large quantities during fat loss, but pickled sour beans should be eaten less.

Pickling methods of long beans

Long beans can be pickled into preserved beans, in addition to being used directly for stir-frying.

First, select and buy fresh long beans, you must choose tender ones, otherwise they will not be crisp.And choose a container for pickling, and remember to wash the container before putting it in, otherwise the pickled ingredients will easily spoil.Then wash the long beans and dry them in the sun.The time is about 1.5 to 2 hours.Put the dried beans in the container and add salt,pepperand minced garlic for 2 hours (pepper and minced garlic are about 50g each) (the amount of salt is about five times more than usual).

Then pour in the rice washing water until the beans are completely submerged.Using rice washing water for pickling is because the long beans pickled with rice washing water are naturally fermented, so pickled beans with rice washing water will not hurt the stomach.Finally, seal the container with the pickled beans, and make sure the container is sealed, otherwise the beans made in a leaky jar will easily smell.And put the container in a cool place.It can be stored for about 5-7 days.

Precautions for cooking long beans

There are two types of long beans, long beans and cooked beans.Long beans are usually eaten as vegetables, which can be stir-fried or blanched and served cold.They are nutritious and delicious.However, there are certain precautions for cooking long beans, let's take a look.

Because long beans are easily contaminated with pesticides and eggs, eating it will cause adverse reactions to the human body.So, when cleaning, you must first soak and wash with salt water before cooking.In addition, when cooking long beans, cut into slightly longer pieces, because the beans will shrink when cooked in oil, so longer pieces will make the dish look more beautiful.Finally, long beans are difficult to cook, but if they are not cooked, they will be toxic, so long beans must be cooked to 80% maturity, when the long beans turn a beautiful green color, the beans will be tender.