Northeast fried beans
When I was studying in Harbin, I found that the dry fried beans that my classmates loved to eat were always thought to be northeast food. Today, I heard my colleagues say that this is actually Sichuan food. The beans that people use should be smaller ones. I always thought that the authentic dry fried beans are made of this kind of flat beans ~ ~ ~ but it tastes good anyway, so I brought it to share with you.1. Do not explode the spices for too long. Do not put the dried pepper first, otherwise it will be easy to scorch or the color will be bad.2. Stir fry gently, otherwise the shape of beans will be damaged, and stir fry constantly until the color changes
Step 1 . Prepare fresh beans, I broke them by hand and they will taste better~< br /> Then there are dried chili peppers, washed with Chinese prickly peppers, sliced garlic, and chopped scallions for later use.
Step 2 . Add cooking oil to the pot, heat it up, and then add Chinese prickly ash, garlic slices, and dried chili peppers. Stir fry until fragrant, then add beans, and continue to stir fry~~~(to last for a long time). Add salt and continue to stir fry until the color changes from green to emerald green, and then slowly turn to dark green. Scatter some chicken essence, stir fry and serve on a plate~sprinkle with scallions.
Step 3 . Unfortunately, I forgot to sprinkle scallions~~Damaha.
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