Should you blanch the green beans before stir-frying or fry them directly? Why should you blanch the green beans before stir-frying?

We all know that green beans are a common vegetable, and there are many ways to eat them. Stir-fried green beans is a very popular way to eat them. Many people make stir-fried green beans at home. The method of stir-fried green beans is also very particular. So do you need to blanch the green beans before stir-frying? Let's take a closer look!

Do you need to blanch green beans before stir-frying?

Green beans need to be blanched in water first.

In addition to eliminating toxins, a delicious stir-fried green beans should also pay attention to the following points:

First: green beans cannot absorb too much oil, greasy green beans are unhealthy to eat.

Second: Make sure the skin is not burnt and tastes crispy on the outside and crispy on the inside.

Third: Reduce the loss of vitamins and ensure complete nutrition.

Therefore, if you grasp these four directions, you will have a better idea when cooking this stir-fried green beans.

Why do you need to blanch green beans before stir-frying them?

Raw green beans are poisonous. Blanching and adding salt are to remove the poison and also to enhance the flavor.

First of all, raw green beans contain a toxin called "saponin". If it is not removed, it will enter the digestive tract and strongly irritate the stomach and intestinal mucosa, causing poisoning. The process of blanching is the process of destroying the toxin. However, the blanching process should not be too long, otherwise the water-soluble vitamins will be lost.

Secondly, green beans are inevitably infested with insects during their growth process, and if they are infested, pesticides need to be applied. Salt water can disinfect and reduce pesticide residues. Blanching can also speed up the dissolution of pesticides in water. The higher the temperature, the faster the dissolution.

Third, the flesh of green beans is thick and not easy to absorb flavor. Add salt and blanch the green beans. After the green beans become soft, they can fully absorb the flavor, and the taste will be better when stir-fried later.

What are the techniques for stir-frying green beans?

1. The beauty of green beans is their fresh and tender taste. When choosing green beans, be sure to pick those with a darker and greener color, as they have tender flesh.

2. The green beans must be blanched in boiling water for a short time. As soon as the color turns dark green, remove them and rinse them with cold water.

3. When dry-frying, use medium-low heat throughout the process to avoid the green beans being burnt or mushy.

4. When returning the green beans to the pan for the second time, be sure to stir-fry over high heat to avoid loss of nutrients.

5. If there are strings on the green beans, be sure to remove the two ends and break them. If there are strings, be sure to remove the strings so that it will not affect the taste.

6. When stir-frying green beans, make sure they are cooked thoroughly, because eating raw green beans can easily cause poisoning, so make sure they are cooked thoroughly.

7. When making dry-fried green beans, be sure to add less salt, because the bean paste is salty, and adding too much salt will make it too salty.