Whenever green beans appear on the market, you know that summer is not far away. Broad beans are very versatile, and cooking can be used as a snack. But the best thing to eat is to match the meat. This kind of bacon and sautéed broad beans brought by the guest Jin Liang (@游走厨) is very common on the Jiangnan table. The fresh broad bean is tender and chewy after the ice, and absorbs the smell of bacon. greasy. Pickled snow and fresh tender beans, even the Qing Dynasty literati foodie Yuan Mei said that this match is "very good"!
Treat the broad bean: burn a pot of hot water, add a little salt after boiling, put it into the broad bean for two minutes; boil it, then remove it, pass the ice water, drain and set aside;
Take the chopped white onion and cut the snow. Cut the bacon into small pieces, remove them after drowning, and set them aside;
Open a big fire, heat the oil in a hot pot, stir-fry the sautéed bacon slices, pour in the scallion and stir fry;
Add the cooked broad beans, sprinkle with salt, sugar, drizzle into the rice wine, stir well, add the snow and stir fry, add a little water and use the medium heat to simmer;
After the simmering of the broad bean is scented, turn the fire to the juice and you can put it in the pan.
1. When selecting the broad bean, pay attention to the fullness and uniform size of the granules, and there is no black spot in the outer shell; 2. The treatment of broad bean is recommended to first drown the water, add a little salt, cook for two minutes, then immerse in the ice water, which can preserve the green color of the broad bean. It can shorten the cooking time, retain its own taste and nutrition; 3. Shorten the cooking time and retain its own taste and nutrition;