How to dry beans?

Now is a good time to eat green beans, but if you buy too many beans, they will become old and easily messy, so green beans are not easy to store. If you want to make it easier to store green beans, you can dry them into dried beans. Dried beans can be kept until winter for consumption, so you don’t have to worry about not being able to eat green beans in winter. It is very important to pay attention to the steps and techniques when making dried beans.

Sun-dried beans

Main ingredients: Cowpea (a handful)

Seasoning: water (half pot), salt (1 spoon), edible pure alkaline flour (half spoon).

practice

1. Prepare all materials.

2. Rinse the fresh cowpeas with water.

3. Add mostly cold water to the pot, add 1 spoon of salt and half a spoon of pure alkali (which can effectively prevent the cowpeas from turning black after drying). After the water boils, put the cowpeas into the pot and cook for two or three minutes. Observe the cowpeas until they become soft and smell the fragrance of the cowpeas before removing from the pot.

4. Soak the cooked cowpeas in cold water until they are cool.

5. Hang each cowpea symmetrically on the hanger. Don't hang too many cowpeas, and leave some space between each cowpea.

6. It will be ready in two days. Gently take out the dried cowpeas and place them on a plate.

Roasted Pork with Dried Beans

Material

300 grams of pork belly and 200 grams of dried bean shreds. Seasoning: 5 grams each of dark soy sauce, chicken essence, and MSG, 10 grams each of granulated sugar, maltose, and water starch, 20 grams of cooking wine, 5 grams of red yeast rice, 3 grams each of scallion, ginger, and garlic slices, 100 grams of broth, 10 grams of salt, and 28 grams of soybean oil.

practice

1. Sear the pork belly over low heat to remove the hair, wash it with clean water, and then cut it into 3 cm square pieces. Soak the dried beans in boiling water for 2 hours, then take them out and drain the water.

2. Put 1 kg of water in the pot, add maltose and simmer until it melts. Add the pork belly cubes, heat on low heat and keep the soup slightly boiling for 3 minutes. Remove from the pot and drain the water. Reserve the soup.

3. Add 20 grams of soybean oil to the pot, heat it to 50% hot, put in the pork belly, fry on low heat for 3 minutes until it turns golden red, then remove from the pot, place the meat skin down in a bowl, add dark soy sauce, 3 grams of salt, MSG, chicken essence, and granulated sugar, steam in a steamer on high heat for 30 minutes until the meat is cooked through and soft, then take out, add 8 grams of soybean oil to the pot, heat it to 70% hot on low heat, add onion, ginger, and garlic slices and stir-fry until fragrant, add dried bean shreds, 100 grams of steamed meat soup, dark soy sauce, 3 grams of salt, simmer on low heat for 3 minutes, thicken with 5 grams of water starch, remove from the pot and place on a plate, then place the meat on top of the bean shreds.

4. Add 80 grams of the original soup for steaming meat, red yeast rice powder and 4 grams of salt into the pot, bring to a boil over low heat, use the remaining water starch to thicken the sauce and pour it on the meat.

Tips

Features

The meat is soft and slightly sweet, and the bean shreds are crispy.

Dried beans (shredded)

Select fresh beans with straight pods, uniform length and no insect infestation. Put the beans into boiling water and quickly blanch them. When the water boils again, take them out after a little cooking and place them in the sun to dry. When the beans turn from green to bluish white, turn them over every 4-5 hours until they are dry. When drying string beans, they are usually cut into 0.2 cm wide strips along the length and then placed in the sun to dry.