The recipe for making soy sauce beans

Health benefits

Sichuan peppercorns: stop diarrhea

Soy sauce: promoting blood circulation and removing blood stasis

Ingredients and materials

600g long beans

3 chili peppers

150g of sauce

Ginger slices 20g

20g scallion slices

A small handful of Sichuan peppercorns

3 pieces of bulk material

40g minced garlic

20g soy sauce

Moderate amount of chicken essence

Salt in moderation

The recipe for making soy sauce beans

1. Prepare 600 grams of long beans and 3 chili peppers.

2. Prepare seasonings and sauce.

3. Cut the long beans into a section and wash them thoroughly, then shake off any excess moisture.

4. Remove the stems from the chili peppers, wash and dry them thoroughly.

5. Pour oil into a cold pot, pour in long beans directly, flip over and fry.

6. When the long beans soften, fry the chili peppers.

7. Fry the long beans until they are slightly dry, and then fry the chili peppers into a tiger skin shape.

8. Fried long beans and chili peppers.

9. Add water to the sauce and bring to a boil.

10. Leave bottom oil in the pot and add Sichuan peppercorns and other ingredients to fry until fragrant.

11. Pour in the sauce and stir fry until fragrant.

12.Add about 500 grams of water.

13. Add scallions, ginger slices, and an appropriate amount of salt.

14. After boiling the sauce soup, pour in the oily long beans and chili, and bring to a boil for 3 minutes.

15. Add minced garlic and chicken essence.

16. Pour into a large container so that the sauce is not too long.

17.Cover with plastic wrap and refrigerate for one day.

18. Sauce flavored long beans are ready! Very delicious!

Tips

1. Adding long beans to a cold pot with cold oil is because the beans have just been washed and have water, so the oil will not splash. If hot oil is added to long beans containing water, it will definitely splash oil.

2. Chili is used for seasoning, it must be added. Because the chili is intact and undamaged, this dish is not spicy. Only when eaten alone can it be spicy.

3. Da Jiang is usually not very salty, so this dish still needs to be seasoned according to taste.

4. This dish can be cooked multiple times and stored in the refrigerator for easy access at any time.

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