1. Blanch the dragon beans (add salt if crisp and sugar if green) and the lily.

2. Heat the oil in the pot to 60% heat, add the blanched lily and dragon beans, cook over high heat, and add the sauce to stir fry.

Ma Xiang long bucket:

Ingredients: long beans, red peppers, garlic, dried peppers, ginger, salt, chicken essence, fresh soy sauce and cooked white sesame seeds.

Exercise:

1. Wash the dragon beans with clear water, remove two corners, and knead them into 7-9CM segments by hand for later use.

2. Cut red pepper and dried pepper into small pieces, slice garlic and shred ginger.

3. Pour the cooking oil into the pot (try to cover the long bean), and when the oil temperature reaches 40-50%, add the long bean and fry it with slow fire.

4. When the skin of the dragon bean bubbles (the color looks blue and white and becomes soft), you can take it out and drain the excess oil.

5. Leave a little oil in the pot. When the oil temperature is 50% hot, add red pepper, garlic, dried pepper and ginger and stir-fry until fragrant.

6. Stir-fry the fried long beans, and add the right amount of salt, chicken essence and fresh soy sauce (because the long beans are cooked, it takes about one minute to avoid the long frying process).

7. Turn off the fire before cooking and sprinkle with white sesame seeds.

Fried meat with dragon beans

Ingredients: Dragon Bean, Carrot, Sliced Meat. Salt, cooking wine, starch, soy sauce, sweet noodle sauce.

Practice 1, pinch off both ends of the dragon bean, wash it and cut it into small pieces with a knife.

2. Peel carrots, wash them and cut them into small pieces.

3. Add salt, cooking wine and starch to the meat slices, and marinate them evenly for a while.

4. add a little oil to the cold pot, add long beans and carrots, and spread the meat slices on the top layer.

5, add a little water, turn on a small fire, cover and cook.

6. Cook until the pot begins to steam, open the lid and stir fry a few times to see if the dragon beans are cooked. After cooking, add soy sauce and sweet noodle sauce and stir well.

Ginger asparagus bean

Ingredients: 200g cowpea (black bean), 2 slices of ginger, salt, soy sauce, chicken essence, cooked sesame seeds and sesame oil.

Practice: 1, cut the cowpea into inches, and cut the ginger into foam for use;

2. Boil the water in the pot and pour in the cowpea. When the water is boiled again, the cowpea is called discoloration. You can take out the supercooled boiling water and drain it for later use (this is the key to making ginger cowpea. After cooking for a long time, the taste is not so sweet, and it turns slightly green.

3. Add ginger foam, salt, soy sauce, chicken essence and sesame oil to taste.

4. Sprinkle cooked sesame seeds on the plate.