Boiled Carob

Name: Boiled Carob
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Carob; Some Have; Some salt

by Meimeijia's Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

This dish is more delicious when it gets old. Add a spoon of water and cook it easily. It is soft and tender. Everyone loves summer. Don’t stir-fry the long beans. Boil them with water. They are soft, tender, and refreshing. Dad’s own-grown beans and cucumbers, During this period of time, the harvest has been good. Although only a few small seedlings were sprinkled in the small flower bed on the roof, I can pick several kilograms every day. My father went back to his hometown. After a few days of not picking, the beans grew old, and the old beans grew old. The color is whitish, the structure is rough, and it is too soft when fried, and the taste is not good. Therefore, when the vegetable sellers get this dish, they usually do it at a special price. However, since I changed it to another way, this old bean, which everyone doesn’t like, has become my favorite vegetable. But a different approach, soft and appetizing, everyone in the family likes it.
It’s easier to do this than to stir-fry the long beans. When you boil it in water, it will be soft and tender, refreshing and appetizing. Cook it a little earlier and let it cool before eating. It tastes better.

Ingredients

300g Carob
Some Have
Some Salt

Boiled Carob

1. The green beans and cucumbers that my father picked back this morning are green and pollution-free, so I can eat them with confidence.

2. After washing the long beans, cut them into finger-long sections.

3. Heat the oil pan slightly, pour the long beans into the pan, stir-fry for a while on high heat, until the surface of the beans slightly changes color.

4. Pour a bowl of water, cover the pot, and cook the beans until they are cooked through. Cook for a little longer, about 5 minutes.

5. After the beans become soft, add salt to taste, stir evenly, and get out of the pot.

Tips:
After the elders of the long beans, the meat becomes soft, and it is fried directly. It is soft and not crisp, and the taste is not good. Everyone does not like it. But change it to a different method and boil it with clean water. Instead, it will be flattened. After a long time of simmering and boiling, the soft tissue becomes tender and soft, especially refreshing and delicious. This dish is very simple to cook, and it can be easily done with zero cooking skills. When frying, use a little less water. It is refreshing and refreshing, which is more suitable for summer.