What are the tips for making quick-frozen green beans and scrambled eggs? Quick-frozen green beans company will give you the answer

If you want to make quick-frozen green beans and scrambled eggs delicious, the key is to make the green beans crisp and tender without being uncooked, and the eggs tender without clumping. The core skills focus on the three points of "green bean preprocessing, egg seasoning, and heat control." Once mastered, this dish will be delicious and delicious, and can be prepared in 10 minutes. Quick Frozen Green Beans Company has the answer for you.

1. Pre-processing of green beans: avoid being raw or soft, crispness and tenderness are the key

Green beans are more difficult to cook than eggs. If they are fried directly with eggs, it is easy to cause the problem of "the eggs are old but the green beans are still raw" or "the green beans are cooked and the eggs are broken into dregs". The following two steps must be done in the preprocessing:

Thaw as needed and drain to prevent sticking

If you have plenty of time: take the green beans out of the freezer 10 minutes in advance, defrost them at room temperature, and gently absorb the moisture on the surface with kitchen paper (to avoid water leaking out during frying, which will cause the eggs to become thinner).

If you are in a hurry: Use directly without thawing, but use your hands to break up the clumped green beans to avoid uneven heating during frying; you can also pour the green beans into a colander and quickly rinse them with cold water for 10 seconds to wash away the ice floes on the surface, drain and then fry.

Fry half-cooked in advance to lock in the crispiness

Heat 1 tablespoon of oil in a pan. When the oil is hot, add the green beans first, turn to medium heat and stir-fry quickly for 2 minutes (1 minute for thawed green beans, 2 minutes for unthawed green beans). Stir-fry until the green beans turn emerald green and are soft but not rotten when pinched. Dish out and set aside.

Principle: First stir-fry the half-cooked green beans, then mix them with the eggs and only need to heat them for a short time. They can be cooked thoroughly without losing the crispness, and the eggs will not be overcooked.

2. Egg seasoning + frying: tender and smooth, melts in your mouth

Eggs are the “freshness” of this dish. If you want to fry them tenderly, seasoning and heat are the core. Remember 3 tips:

Egg liquid plus “tenderizer”

Beat 2-3 eggs in a bowl, add 1 spoon of warm water (about 15ml, 1/10 of the egg liquid, not too much, otherwise the eggs will fall apart), a little salt (about 1g), 1 drop of cooking wine (to remove fishy smell and enhance flavor, optional), stir evenly in one direction with chopsticks until fine foam appears on the surface of the egg liquid (the more fully stirred, the fluffier the eggs).

Fried eggs in cold oil over low heat

Put 2 tablespoons of oil in the pot (a little more than usual for cooking, more oil will make the eggs more tender). When the oil is slightly hot (you can feel the warmth when you put your hand on top of the pot, don't wait for the oil to smoke), pour in the egg liquid.

Don't rush to turn the egg liquid after it is put into the pot. When the bottom solidifies into a lump and there is still a little liquid on the surface, use a spatula to gently push it around, fry it into small pieces, and scoop it out immediately (the whole process takes about 1 minute, it is better to be tender than old).

3. Mix and stir-fry + seasoning: the flavors are blended and not bland.

After the green beans and eggs are fried separately, the final step of mixing and seasoning determines the overall flavor. Do not add salt directly and mix. Remember 2 key points:

Adjust the green bean flavor first, then mix in the eggs

No need to wash the pot, just pour the previously fried green beans back into the pot, add half a spoonful of salt (adjust according to taste, the eggs are already salted, don't add more), a little white pepper (optional for freshness without taking away the flavor), and stir-fry for 10 seconds to let the green beans absorb the flavor.

Principle: Season the green beans first to prevent the eggs from absorbing too much salt and becoming salty when mixed later, and to make the sweetness of the green beans more prominent.

Mix quickly to prevent eggs from softening

Pour in the scrambled eggs, stir gently with a spatula for 10-15 seconds, until the egg chunks and green beans are evenly mixed, then turn off the heat (don't fry for too long, otherwise the eggs will soften and become woody, losing their tender texture).

Advanced version: After turning off the heat, sprinkle a handful of chopped green onions and stir-fry evenly with the remaining heat. The fragrant green onions will make the overall taste fresher.

3 pitfall avoidance guides: Novices can also avoid failure

Don’t cook green beans directly + stir-fry them with eggs: green beans are difficult to cook, which will cause the eggs to be overcooked and the green beans to be undercooked, so they must be pre-processed separately.

Don't add too much seasoning to the eggs: just add warm water, salt, and a little cooking wine. Adding soy sauce and oyster sauce will cover up the fresh flavor of the eggs and make the color darker.

Don’t have too little oil: Scrambled eggs and green beans require enough oil. Less oil will easily stick to the pan, and the eggs will become dry. Just add the amount of “1 tablespoon more oil than usual for stir-frying”.