The practice of cold long beans, how to eat them, and the home-made practice of cold long beans

Steps of cold mixing long beans

Prepare raw materials;

Remove the head and tail from the long beans, wash them and cut them into equal-length sections;

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Wash red peppers, remove pedicels and seeds, and shred;

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Peel and chop garlic, wash and shred dried peppers, and prepare peppers;

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Boil water in the pot and add beans;

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Add a spoonful of oil;

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Adding a small amount of salt;

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After cooking, take out cold water twice and soak it in cold boiled water for two minutes;

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Control the moisture and put it in a larger container;

Shredding red pepper, blanching in a pot, and cooling;

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Shredding red pepper into beans, adding a little salt, sugar and pepper;

Adding stone sauce and balsamic vinegar;

Add minced garlic;

Heat the wok, put oil, add pepper, stir fry, turn off the fire and add shredded pepper;

Pour the hot oil in the pot on the beans and seasonings;

Mix well and serve on a plate. Refrigerate for 30 minutes before eating. Tastes better!