How to keep stir-fried beans green? How to keep stir-fried beans from turning black?

We all know that beans are a common vegetable. They are rich in dietary fiber, vitamins, and minerals. They have good edible value and can be eaten in many ways. Stir-fried beans is a very popular way to eat them. Many people make stir-fried beans at home. So how can we avoid changing the color of stir-fried beans? Let's take a closer look!

How to prevent dry-fried beans from changing color

There are several factors that keep stir-fried beans green:

The first factor is: food

Are the beans you bought emerald green, or slightly yellowish, or are they old? If there is a problem with the ingredients you buy, it is easy to solve:

How to choose beans:

Color: Emerald green or dark green indicates that the beans are fresh.

Appearance: Check whether the beans are uniform, because they have seeds. If the surface is bulging, it means the beans are old. They look emerald green when raw, but will become deformed and turn black when cooked.

The surface of the beans is even and the color is darker, which means the beans are tender!

Feel: If you can pinch the beans easily with your fingernails, it means they are tender. If you can't pinch them or it takes a bit of effort, it means they are old. Or you can pinch them gently with your hands. If they feel full and hard, it means the beans are fresh and tender. If they feel soft, it means they are old.

A big belly means big seeds, and the resulting product will change color, turning black or gray!

The second factor is: production method

If you don't process the beans in advance and fry them directly without properly controlling the oil temperature, the beans will change color quickly once the oil temperature is too high. When the beans are cooked, they will turn gray or mushy before you start frying. So no matter how you process them, it's too late to fix the problem. It's also very simple to solve this problem:

Solution: When hotel restaurants prepare stir-fried beans, the chef will do some processing. The specific method is: add water and salt to the pot, put in the beans when the water boils, and then take them out after about 30 seconds. This can solve the color change problem.

The third factor: heat

Although we have blanched the beans, if the oil temperature is too high, the beans will change color quickly, and the color will turn black.

Solution: Control the oil temperature. Except for professional chefs or experienced people, it is generally difficult to control the oil temperature. The easiest way is to watch. After the beans are put into the oil pan, they will float up. Bubbles will appear around the fried beans. It is ok when you can see the bubbles are uniform in size. If they are too big, it means the oil temperature is high and the bubbles are big. If the bubbles are too small, you will be able to see the whole bean with only a small number of bubbles on the surface.

How to stir-fry beans

Prepare ingredients: 300 grams of beans, 10 grams of dried chili, 5 grams of Sichuan peppercorns, a small spoonful of white sesame seeds, 5 grams of chopped green onions, and 5 grams of minced garlic.

Seasoning: 2g salt, 1g MSG, 1g chicken powder, 5g Maggi

Step 1: Preparation

First, remove the head and tail of the beans, and break them off with your hands. If there are old tendons, you can take them out together when breaking them. Generally, tender beans do not have them. The size should be about 4 cm long. (Tips: If the beans are too small, they will shrink after being fried. If they are too small, they will be difficult to pick up when eating. If they are too big, they will affect the appearance.) Cut the dried chili into small pieces, mince the garlic, and cut the green onions into chopped green onions.

Step 2: Boil the beans in boiling water

Add water to the pot and bring to a boil, add 5 grams of salt, put in the beans and cook for about 30 seconds.

Remove from the water and set aside (Tips: Adding salt and blanching can keep the color of the beans, so that they are not easy to change color during production and not easy to get mushy when fried)

Step 3: Fry the beans

After turning on the fire, add oil to the pot, and then you can put in the beans (Tip: Why put in the beans at this time? It is mainly because you are afraid that the oil temperature will not be controlled well and the oil will overflow when you put in the beans, so as not to burn them)

After putting the beans into the oil pan, observe the size of the oil bubbles. As shown in the picture, this kind of bubbles means the oil temperature is just right. Keep the oil temperature and continue frying. When you see slight bubbles and wrinkles on the surface of the beans, they are ready to be taken out of the pan.

Remove from the heat and drain the oil. (Tip: You must drain the oil for a while, otherwise the dish will be very greasy. This step cannot be omitted.)

Step 4: Stir-fry

Add oil to the pan, add dried chili peppers and peppercorns and stir-fry until fragrant. (Tip: Use low heat throughout the stir-frying process, high heat will easily cause the peppercorns to burn.)

At this time, you can add half of the prepared garlic, stir-fry the chopped green onion, then add the fried beans, then add salt to season, stir-fry evenly, then add Maggi soy sauce. At this time, you can stir-fry over high heat, add the other half of the garlic, stir-fry evenly and then serve. The delicious dry-fried beans are ready.

Preparation and techniques of stir-fried beans

1. Choose beans that are bright, tender green, slender and uniform. Do not choose those that are short, thick and whitish, as they taste bad.

2. The beans must be stir-fried until cooked in the pan, otherwise it will cause food poisoning. So be patient when stir-frying. If you are not skilled, it is better to stir-fry them a little bit than to stir-fry them half-cooked!

3. If you don’t like peppercorns, you can replace them with pepper oil and add a little pepper oil when stir-frying the beans.

4. This dish is called "dry-fried" beans, so if you want to taste that dry flavor, don't add water during the cooking process. If you are afraid of burning the pot, just pay attention to the heat.

How to make beans tasty

First of all, we usually make dry-fried beans in various ways. Why is the dry-fried beans you make not tasty, and you also put a lot of salt? Many people will have the same question? That's because the beans themselves are not easy to taste, and the salt basically sticks to the bottom of the pot after adding it. The surface of the beans is not easy to stick to the salt, so why are the beans still tasteless after you add salt?

It is generally not easy to solve the problem of flavor using ordinary methods. Let me share my personal experience and a little trick for making stir-fried beans: just add a little Maggi soy sauce, and the problem of lack of flavor can be perfectly solved. Maggi soy sauce is a liquid that will stick to the surface of the beans after being put into the pot, and the beans taste delicious. It was a best-selling dish in the hotel where I used to work. Salt is in granular form so it won’t stick!