The bean represents long escapes of green color. They have a delicate flavor and perfectly are suitable for preparation of low-calorie dishes.
It is required to you
- bean;
- vegetable oil;
- salt;
- garlic;
Instruction
1. Choose a bean. It can be young or overripe, its first option is more preferable to frying. Young pods have bright green color, they are elastic; overripe become dark green. In the course of frying the young pods will remain gentle and will be ready quickly enough, overripe become rigid and dry and demand more time for preparation.
2. Prepare haricot for consumption. Surely carefully clean pods from excess branches and wash out them. Put a pan with a clear water on strong fire, bring it to the boil, slightly add some salt. Throw pods in the boiling water. If they young people - you cook about five - seven minutes overripe have to remain in water not less than ten. If you digest haricot, then it will lose not only the taste, but also the majority of useful substances which will break up at strong temperature influence. Cast away pods on a colander and let's flow down completely all liquid. After that the product is ready to that you fried it or added to any other dish.
3. Peel several garlic gloves and one head of onions. Chop garlic a knife, and small chop onions. On strong fire put a stewpan (deep frying pan), then add to it couple of tablespoons of vegetable oil for frying.
4. Fry onions to softness and golden color within several minutes, then add garlic to a frying pan and take on fire two more minutes. After that it is possible to fry a bean. It is possible to put it in a stewpan in its original state or to slice (regulate the size at will).
5. Continue to fry a bean with onions and garlic about ten minutes (to full readiness of haricot). Slightly salt a dish.