Why do beans turn black when stir-fried

Fried beans are a very popular dish in our lives. Many people like to eat fried beans, not only because of their high nutritional value, but also because they taste very good. Both the elderly and children like to eat them. However, we will find that in the process of frying beans, the beans just put in the pot are green, and they turn black during frying. So why do fried beans turn black?

Stir-fried minced pork with sour beans

1. Soak the sour beans in rice water for 10 minutes, wash and cut into small pieces for later use;

2. Wash the red pepper and cut it into 3 mm long pieces. Peel the ginger and cut it into ginger pieces. Set aside.

3. Chop the pork belly into minced meat, add salt (3 grams), cornstarch, dark soy sauce, and cooking wine, stir evenly and marinate for 10 minutes;

4. Heat oil in a wok over high heat, add minced pork belly, stir-fry for a while, then add ginger and red pepper, stir-fry for a few times and serve;

5. Add a little cooking oil to the hot oil pan, after heating, pour in the sour beans, stir-fry for 1 minute, add salt (4 grams), add the stir-fried minced meat, add 5 grams of water, cover the pot, simmer for 1 minute, add MSG, then turn off the heat and serve.

Causes of blackening:

The beans are relatively old, so they deteriorate during the frying process, causing them to turn black;

The beans have gone bad and will turn black as they lose water after frying;

Other impurities are mixed into the pot;

It got mushy if you stir-fry it for too long.

Bean Introduction:

Green beans (Vigna unguiculata), also known as cowpea, are a vegetable that is abundant in summer. It is a cultivated species of cowpea that can form long pods. It is an annual twining herb. Also known as string beans, long beans, ribbon beans, and wakame beans. Contains various vitamins and minerals, etc. The tender bean pods are fleshy and crispy when fried, or they can be blanched and served cold or pickled. The bean pods are long and tubular, crispy and soft. Common types include white beans, green beans and purple beans. When purchasing beans, it is generally better to choose those with uniform thickness, bright color, transparent and shiny bean strips, and plump grains. Beans with cracks, wrinkled skin, too thin and seedless strips, or worm marks on the skin should not be purchased. Beans are very nutritious and are the meat among vegetables.