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Today I bring you a recipe of Grandma's Green Beans! If you like it, try making it and eating it!!!

Beans and Vegetables

Ingredients:

Beans: 300g

Pork belly: 100g

Accessories:

Garlic: 3 cloves

Ginger: 1 small piece

2 green and red peppers

seasoning:

Salt: appropriate amount

Light soy sauce: 1 spoon

Dark soy sauce: half a spoon

Cooking wine: 1 spoon

Sugar: a little

Chicken essence: a little

practice:

Wash the beans, remove the ends and tendons, cut into small pieces and set aside.

Peel the pork belly, cut into small cubes and set aside.

Chop garlic and ginger, and cut green and red peppers into rings for later use.

Heat the pan with cold oil, add the diced pork belly and stir-fry until oil comes out and the surface is slightly charred.

Add chopped ginger, garlic, green and red chili rings, and stir-fry until fragrant.

Add the beans and stir-fry evenly over high heat.

Add appropriate amount of salt, light soy sauce, dark soy sauce, cooking wine and sugar for seasoning and continue to stir-fry evenly.

Add appropriate amount of water, cover with lid and simmer for a few minutes until the beans are cooked through and tasty.

Finally, add a little chicken essence to enhance the flavor, stir-fry evenly and serve.

prompt:

When stir-frying pork belly, you can first stir-fry slowly over medium-low heat, which will make it easier for oil to be released and the meat more fragrant.

When adding water to simmer, do not add too much water, just enough to cover the beans to avoid the soup being too thin.

If you like the beans to be softer in texture, you can extend the cooking time appropriately.

There are several key points to note when making bean curd:

Bean processing: Beans need to be cleaned thoroughly and the tips and seeds inside the pods removed, as these parts may contain pesticide residues or impurities. At the same time, the length of the beans should be moderate for easy cooking and eating.

Stir-frying pork belly: It is best to peel the pork belly before stir-frying to reduce the greasiness. When stir-frying, keep the heat at medium to low to slowly squeeze out the fat from the pork belly, making it crispy and not greasy.

Adding seasonings: During the cooking process, pay attention to the order and timing of adding seasonings. For example, light soy sauce and dark soy sauce should be added after the beans and pork belly are basically cooked to avoid adding them too early and causing the ingredients to be too salty or too dark in color. At the same time, the amount of salt and sugar should also be adjusted according to personal taste.

Cooking time and heat: The cooking time and heat of the bean curd are crucial to the final taste and nutrition retention. The beans should not be overcooked, otherwise they will lose their crispy and tender texture; and the pork belly needs to be stir-fried until golden and crispy. Therefore, the heat should be adjusted in time during the cooking process to ensure that the ingredients are cooked thoroughly and maintain the best taste.

Hygiene and safety: During the production process, the kitchen should be kept clean and hygienic to prevent the food from being contaminated. At the same time, the used knives and cutting boards should be cleaned and disinfected in time to prevent the growth of bacteria.

By following the above precautions, you can make a delicious, nutritious grandma's bean dish that your family and friends can enjoy.

Bean curd is a delicious home-cooked dish that is not only rich in taste but also high in nutritional value. The following are the main nutritional components of this dish:

Protein: Both beans and pork belly are rich in protein, which is an important nutrient needed by the human body and helps maintain the body's normal physiological functions.

Dietary fiber: Beans are rich in dietary fiber, which helps promote intestinal motility, prevent constipation and lower cholesterol levels.

Vitamins: Beans and green and red peppers contain various vitamins, such as vitamin A, vitamin C and B vitamins, which help to improve immunity, protect eyesight and promote metabolism.

Minerals: Beans and pork belly also contain minerals such as calcium, iron, and zinc, which help maintain bone health and promote blood circulation.

Fatty acids: The fatty acids in pork belly help maintain the integrity of cell membranes and promote the absorption of fat-soluble vitamins.

In general, bean curd is a nutritionally balanced dish that provides rich protein and dietary fiber, as well as a variety of vitamins and minerals, which are very beneficial to human health. However, since pork belly contains a lot of fat, it is recommended to control the amount when eating it to avoid consuming too many calories.

If beans are not cooked properly they will cause poisoning!!!

To judge whether beans are ripe, you can observe the following aspects:

Color variation: The color of raw beans is usually bright green, while ripe beans will become darker green or slightly yellow.

Texture changes: The texture of raw beans is relatively hard, while the texture of cooked beans becomes soft and can be broken apart lightly with chopsticks.

Changes in taste: Raw beans have a rough taste and are difficult to chew, while cooked beans have a tender taste and are easy to chew.

Smell changes: Raw beans have a special raw bean smell, while cooked beans do not have this smell. Instead, they exude a fresh bean smell.

Cooking time: Generally speaking, beans can be cooked through in 5-10 minutes at high temperature. If you are not sure whether the beans are cooked through, you can try to pick up a bean with chopsticks and bite it gently. If it breaks easily and has no raw taste, then it means that the beans are cooked through.

It should be noted that different varieties of beans may have different colors and tastes, so the criteria for judging whether they are cooked may also be slightly different. In addition, to ensure food safety, it is recommended to cook beans as thoroughly as possible to avoid eating undercooked beans that may cause food poisoning and other problems.

Undercooking beans may cause the following hazards:

Food poisoning: Beans contain toxic substances such as saponin and hemagglutinin, which will be destroyed at high temperatures. If beans are not cooked, these toxic substances will remain and enter the human body, which may cause food poisoning, nausea, vomiting, abdominal pain, diarrhea and other symptoms.

Indigestion: The cellulose content in beans is high. If the beans are not cooked, the cellulose is not easily digested and absorbed, causing indigestion, bloating and other problems.

Malnutrition: Beans are a nutritious vegetable that contains a lot of nutrients such as protein, vitamins and minerals. If beans are not cooked, the nutrients in them are difficult to be fully absorbed and utilized by the human body, thus leading to malnutrition.

Allergic reactions: Some people may have allergic reactions to certain ingredients in beans. If the beans are not cooked, these ingredients are more likely to cause allergic reactions, such as rash, shortness of breath and other symptoms.

Therefore, in order to avoid the above hazards, we must make sure that beans are cooked thoroughly when cooking. At the same time, we should also pay attention to choosing fresh beans and avoid eating spoiled or contaminated beans. If you accidentally eat uncooked beans and experience discomfort, you should seek medical attention in time.

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