Long beansA very commoningredientthat also needs to be cooked thoroughly, otherwise it can be poisonous.Long beans can also be transformed into different ingredients through different processes, such as making dried long beans and pickled long beans.These can give long beans new characteristics, making the dishes made from them different from the past, and more unique.

Long bean recipe: Garlic long beans

Dishes with garlic flavor are not accepted by everyone, but they cannot be denied that they are popular.

Ingredients:

Long beans 1 bunch, redchiliAppropriate amount, garlic appropriate amount,soy sauce1 spoon, sugar, water, appropriate amount of vegetable oil.

Method steps:

1. Wash the long beans, trim the ends, and cut them into small pieces for use;

2.Red bell pepperCut into small pieces, make garlic paste for use;

3. Boil water in a pot, after boiling, put the long beans in for 2 minutes, then drain and drain;

4. After the pot is heated, pour in oil, stir-fry garlic paste and red bell pepper, then pour in long beans and stir.

5. Finally, add soy sauce and sugar to adjust the seasoning, and mix well to serve.

Method of making cold long bean: Spicy long bean

Sesameis an ingredient with a strong aroma. Making sesame paste and sesame oil are good seasonings that enhance flavor and color.

Ingredients:

Long beans 300g, sesame paste 2 spoons, 2 tablespoons of cold water, 1 spoon of soy sauce,Vinegar3 tablespoons, salt 1 teaspoon, vinegar 3 tablespoons, salt 1 teaspoon, sugar 1/2 teaspoon, garlic paste 1 tablespoon, sesame oil 1 tablespoon.

Method steps:

1.Bean sproutsWash and cut into long pieces, put in boiling water to cook, then drain and drain;

2. In a small bowl, add sesame paste and cold water, add 1 spoon of soy sauce, 3 spoons of vinegar, 1 teaspoon of salt, 1/2 teaspoon of sugar, garlic paste and sesame oil to mix, and set aside for seasoning;

3. Place the bean sprouts in a plate, pour the sauce on top, and mix well before eating.

Tips:

This method has a light flavor, if you like spicy food, you can add somechopped peppersto make it very spicy.

Home-style long bean recipe: Meatball long bean

Meatball long bean belongs tohome-style dishes, the method of making it is simple, the texture is similar to braised pork belly, the aroma is fragrant, and the taste is long-lasting.

Ingredients:

Pork100g, long beans 300g,Ginger1 spoon, garlic, chili peppers,fermented bean curd，soy sauce,rice wine, old chicken, sugar, salt, vegetable oil.

Method steps:

1. Wash and cut the pork into small pieces for use, wash and break the long beans, chop ginger, garlic, and chili peppers, and soak the fermented bean curd in rice wine before use;

2. Heat up a wok with oil, then sauté ginger, and then add the pork and stir-fry until it changes color, then add rice wine, soy sauce, and salt and cook.

3. In the pot, add a little oil, add soy sauce, and use a small flame to simmer the long beans until cooked and soft, then add fermented bean curd, garlic, and chili peppers to stir-fry.

4. Continue to add the meatball, stir-fry evenly, and add appropriate salt to season.

Tips:

It takes a while to stir-fry long beans, and they must be cooked thoroughly before eating.

Method of making dried long beans: Braised pork with dried long beans

Although most long beans are eaten fresh, after making long beans into dried long beans, the dishes made from them have a different flavor.

Ingredients:

Pork bellydried long beans, sugar, old chicken, dried chili peppers, ginger slices, garlic cloves,star anisesalt.

Method steps:

1. Cut the pork belly into small pieces, and blanch in boiling water to removebloodwater;

2. In a pot, add a little oil, then sauté sugar, and then add the meat pieces to color. If needed, add a little old chicken.

3. After coloring, add appropriate water to cover the meat, add dried chili peppers, ginger slices, garlic cloves, and star anise to cook, then prepare asmall fireto simmer for about 1 hour;

4. Place the soaked dried long beans at the bottom of the pot, then pour the stir-fried meat and soup into the pot, and continue to simmer over a small fire for another half hour;

5. Finally, add green onions, reduce the moisture appropriately, and add a little salt.