How do you make those crunchy green beans?!


Question:

How do you make those crunchy green beans?

im craving crunchy things...


Answers:
Im really not sure what you mean so I hope this is ok

deep fried green beans

Ingredients
1 pound green beans, trimmed
about 4 cups peanut oil, for frying
3/4 cup all-purpose flour
3/4 cup water
2 large eggs
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon ground black pepper


Method
1. Cook the beans in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain, cool in a bowl of ice water, and drain again.

2. Heat the oil in a deep fryer or a large saucepan over medium-high heat to 350°F (175°C). Combine the flour, water, eggs, baking powder, salt and pepper in a large bowl; whisk until a smooth batter forms.

3. Dip six beans at a time into the batter, shaking off any excess. Add the beans to the hot oil and fry until golden brown, about 4 minutes per batch. Using a slotted spoon, transfer the beans to paper towels to drain. Sprinkle with more salt and serve hot.

1 pound green beans
Sauce:
1 tablespoon bean sauce (available at Asian markets; Koon Chun is a good brand, or you can substitute hoisin sauce)
1 tablespoon dark soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 1/2 teaspoons sugar
Other:
1 tablespoon chopped garlic
1 tablespoon chopped ginger
2 scallions, chopped, white part only
1/2 teaspoon chili paste
3 tablespoons vegetable or peanut oil for stir-frying, or as needed
PREPARATION:
Wash the green beans and drain thoroughly. Trim the ends and cut on the diagonal into pieces approximately 2 inches long.
Combine the sauce ingredients and set aside.
Heat the wok on medium heat and add 2 tablespoons oil, drizzling the oil down the sides of the wok.

add french onions to it...they sell them in supermarkets in a can.




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources