Braised and Stewed Beans

Name: Braised and Stewed Beans
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Carob; 1 tablespoon Vegetable oil; 1 tablespoon Soy sauce; Some salt; Some Sauce; Some chopped green onion

by Twilight shadow

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

A little red bean is also oily bean, and this dish is also eaten by people all over the country. It's just that some varieties are different. There are several varieties of snap beans in the Northeast that taste particularly good. It only grows on black soil, and the climate in other places is not good, so it is a unique dish. Carob is one of them. Carob is a high-quality soft-pod variety of green kidney bean in Northeast my country, and a high-quality kidney bean variety unique to Northeast China (mainly Heilongjiang and Jilin). In summer, it costs about 500 grams for 2 yuan, and now it costs about 500 grams for 13 yuan. If you like to eat it, you have to buy it. Let's make all kinds of delicious food at the house.

Ingredients

500g Carob
1 tablespoon Vegetable Oil
1 tablespoon Soy Sauce
Some Salt
Some Sauce
Some Chopped Green Onion

Braised and Stewed Beans

1. Prepare the main ingredients for cooking, and pinch off the pointed pods and stalks of the beans. Rinse it with clean water, and I am used to breaking the beans, which is very convenient for eating.

2. Stir-fry the chopped green onion in oil and fry the soybean paste first, then add the beans and stir fry. Be sure to fry the beans on a low heat.

3. Stir-fry slowly over low heat, and the beans will change color.

4. At this time, the beans are all discolored, add some water to stew the beans in oil.

5. When the water is absorbed, add some flavored Huang Jihuang sauce and salt, and stir-fry out of the pot.

Tips:
1. When buying, it is better to look for the beans with uniform thickness, bright color and full grains. It is not suitable to buy the beans with cracks, wrinkles, too thin and no seeds, and insect marks on the skin.
2. The carob is not easy to store, mainly because brown spots appear on the surface, the outer skin of the pod turns yellow when aging, the degree of fibrosis increases, the seeds grow up, and the pods are dehydrated. It is best to eat it the same day after buying it back.