How to process frozen green beans, how to fry quick-frozen green beans to make them delicious

Frozen green beans should be taken out of the refrigerator first and allowed to melt naturally, then washed, put into a pot, and add an appropriate amount of cold water. Frozen green beans need to be put into cold water, and the water should be drained twice, and then the water should be drained and kept fresh. Keep the inside of the bag sealed and preserved, leaving a small opening at the seal, then fold it in half, press the bag gently to expel the internal gas, and take out some when needed. Once your mung beans are thawed, you can jump right into making a variety of different meals. Before making the mung beans, prepare all the ingredients. You need to prepare garlic, ginger, millet pepper and green beans. When the ingredients are ready, wash and mash the ginger, then chop finely, mash the garlic and add it to a plate. Wash the millet and pepper and cut them into rings, add an appropriate amount of water to the pot, bring to a boil over high heat, then blanch the green beans in the water, take out the green beans, let the water dry, and prepare the pot for use. After the water is boiled dry, add some cooking oil to the pot and bring to a boil. When the oil temperature is right, you can pour in the ginger and garlic, saute until fragrant, then add the millet chili into the pot and stir well. Add an appropriate amount of edible salt, then add the peeled green beans, continue to stir-fry, then add some MSG, stir-fry a few times and then eat it from the pot. Add the frozen mung beans to the pan and blanch them for at least two minutes, otherwise they will be more uncomfortable to fry later. This step is essential. Stir-fry mung beans with carrots and corn to prepare chicken essence, salt, starch, water, garlic, ginger, green onions, carrots, corn and mung beans. Add an appropriate amount of oil to the pan and burn it to 80% heat. You can then add the scallions, ginger and garlic to the wok to release the aroma. Add the mung beans and stir-fry. When the color changes, you can add some water. Add broth if available. Then add diced corn and carrots, cook until cooked, then add an appropriate amount of salt and chicken essence, hook it up and serve. Fried Shrimp and Green Beans Prepare eggs, garlic, ginger, shiitake mushrooms, green beans and shrimp. Soak the mushrooms one night in advance. Transfer the shrimp from the freezer to the refrigerator. Chop the ginger and garlic, then soak and slice the shiitake mushrooms. Break the eggs into a bowl, separate the egg whites and egg yolks, put the shrimps in the egg whites, then wrap them again, sprinkle some salt and mix evenly, pour the water into the pot and boil, put the mung beans in the pot and cook for about two minutes, pour the oil into the pot, then pour in the shrimps and stir-fry a few times, add some more oil, pour the mushrooms, garlic and ginger into the wok to let out the aroma, then pour the bowl into the pot. Pour the beans into the pot, stir-fry, continue to pour in pepper, salt and amomum, etc. Season, fry evenly and serve right out of the pan.