1. Prepare materials
2. Remove the heads and tails of the kidney beans, wash and cut into small circles. Knock the eggs into a bowl, add 1 g of salt and beat them into an egg liquid
3. Heat the pan to 50% to 60% heat, pour in the egg liquid, stir-fry on medium-low heat, shovel and shovel, serve and set aside
4. Add the chopped green beans and stir fry
5. Stir-fry until the green beans darken, add a little salt and stir well
6. Then pour in rice and stir fry
7. Stir-fry until the rice grains are loose, add steamed fish drum oil and stir well, then add chicken powder and stir well
8. Then stir-fry the eggs that have been cooked before, drizzle them with sesame oil, and serve them on a plate.
Tips:1. Purchasing principles of string beans: full pods, fat and juicy, no old tendons broken, tender green color, smooth skin and no insect marks. During storage, brown spots are easy to appear on the epidermis, commonly known as rust spots, which indicate aging, yellowing of the outer skin, high degree of fibrosis, dehydration of the pods, and poor quality.
2. The bean tendon should be removed before cooking, otherwise it will affect the taste and not easy to digest.
3. Kidney beans also contain nitrite and trypsin, which can stimulate the human intestines and stomach, cause food poisoning, and cause gastroenteritis symptoms. In order to prevent the occurrence of kidney bean poisoning, be sure to fry the kidney beans until fully cooked before eating.
