Long beansA nutritious vegetable, it also has the functions of nourishing the five internal organs and replenishing blood, improving eyesight, and promoting absorption and preventing foot odor.Long bean dishes are diverse, such asDry-fried long beansSoy sauce braised long beans, meat minced long beans, etc. are simple and delicious home-style long bean dishes.How to make dry-fried long beansIngredients

500g long beans

50g porkSoy sauce 10g

Sugar 10g, salt, MSG, as needed, 50g of oil.Making steps1. Wash and remove the tough skin of the long beans.2. Heat oil in a pot, add long beans and stir-fry until slightly yellow.3. Use the remaining oil in the pot, add minced meat and stir-fry, then add the long beans.4. Braise with soy sauce, sugar, MSG, and salt.How to make soy sauce braised dry-fried long beansIngredients250g long beans

Green onions, ginger, garlic, soy sauce, sugar, sweet bean sauce, MSG, plant oil, as needed.

Making steps

1. Wash and cut the long beans, remove the old skin, and cut into two segments.

2. Heat oil in a frying pan, add long beans, and when the oil is three-quarters hot, remove the dry-fried long beans.3. Heat up the remaining oil in the frying pan, first add green onion, ginger, and garlic to sauté, then add long beans, add soy sauce, sweet bean sauce, sugar, and a little hot water, and cook over high heat until cooked.How to make shrimp paste dry-fried long beans

Ingredients

600g long beans

100g plant oil, green onions, ginger, garlic, 2 tablespoons of shrimp paste, MSG, chicken powder, 1/2 tablespoon each, sugar as needed.Making steps1. Wash and peel the long beans, cut into 2cm segments, then blanch in boiling water with appropriate salt and plant oil.2. Heat oil in a pot, add long beans and dry-fry until golden.

3. Heat up the remaining oil in the pot, first add green onions, ginger, garlic, and shrimp paste to sauté, then add long beans, add MSG, chicken powder, and sugar, and then stir-fry over high heat until cooked.

How to make snow pea and minced meat dry-fried long beans

Ingredients

150g long beans, 50g porkSnow peas 20g.Cooking wine, MSG, salt, green onion, ginger, sesame oil, plant oil, broth.

Making steps

1. Wash and cut the long beans, pinch into segments;

Wash and cut the snow peas into pieces.Cut the pork into pieces.

2. Heat oil in a frying pan, add long beans after frying.

3. Add pork, snow peas, green onions, ginger, and a little minced meat to sauté.4. Add long beans and stir-fry, add cooking wine, MSG, salt, and a little broth to cook until the long beans are cooked, drain the moisture, drizzle with sesame oil, and mix well before plating.Long bean knowledge

1. Good quality long beans have green pods, plump, and white beans, with a glossy, tender, and fragrant appearance.

When buying long beans, it is best to choose those that are uniform in size, colorful, and with full seeds. Avoid buying long beans with cracks, wrinkled skins, and small sizes with wormholes.

2. Before cooking long beans, it is best to remove the tough skin, which will not affect the taste and will also make it easier to digest.

Long beans should be cooked for a long time to ensure they are fully cooked, which prevents food poisoning.

Before cooking, you can blanch long beans in boiling water or heat them in oil, which will make them easier to cook.Lean Pork50g pork, 20g dried red chili peppers.Cooking wine, MSG, salt, chopped green onions, minced ginger, sesame oil, vegetable oil, clear broth.

Instructions

1. Wash and slice the long beans;Wash and chop the dried red chili peppers;Wash and chop the pork.

2. Heat oil in a wok, then add the sliced long beans and remove.

3. Add the chopped pork, dried red chili peppers, green onions, and minced ginger to the wok and stir-fry briefly.

4. Add the sliced long beans and stir-fry briefly, then add cooking wine, MSG, salt, and a little clear broth. Simmer until the long beans are cooked, then remove any excess moisture and drizzle with sesame oil. Serve immediately.

Long Bean Facts

1. Good quality long beans have a vibrant green pod, plump beans, and pale green seeds with a glossy, fresh, and fragrant appearance.When selecting long beans, choose those with uniform size and color, plump seeds, and avoid those with cracks, wrinkled skin, thin size, and signs of insect infestation.

2. Before cooking, remove the bean stems, as they can affect the taste and hinder digestion.Long beans require a longer cooking time to ensure they are fully cooked and safe to eat.To make long beans cook faster, blanch them in boiling water or sauté them in hot oil.