1. A handful of long beans, wash them, and then cut off the ends a little bit. Use a knife to cut into long and short segments! Try to be consistent, the later code will look better! Wash the cut long beans again and remove them to the plate.
2. Clean the pot, pour water, add a few drops of corn oil, a spoonful of salt, and bring the water to a boil. The long beans will not turn yellow after being blanched. After the water is boiled, pour into the long bean section and boil it again.
3. Remove the blanched long beans into a basin with pure water to cool down. Then put it on the plate, neatly.
4. Adjust the dip. 2-3 spoons of peanut butter, 3 garlic granules, pressed into puree, 2 spoons of light soy sauce, 1 spoon of sesame oil, half a spoon of chicken juice, half a spoon of salt, and chopped dried chilies into a small bowl. Stir it quickly and evenly. If you think it is too thick, you can add some cool boiled water and make it thinner. It depends on personal preference. If you like thick dipping sauce, you don’t need to add cold boiled water! Then pour the adjusted dipping sauce on the sized beans, and the dish is complete!
5. Just dip in the dipping sauce before you eat it! It's that simple!
Tips:Note: 1. Cut the beans into the same length as much as possible to make them look good.
2. Add corn oil when blanching, the beans will not turn yellow after blanching.
3. For dipping, you can increase or decrease the dosage according to personal preference. If you like spicy, you can add 1-2 more dried chilies!
