cooking snap beans,It tastes better cooked this way

The bean has a short appearance with two so-called “stem” on either side, which are bulbous in the center and elongated on both sides, and is a vegetable that we eat from time to time.
Bean is a long and thin vegetable, generally produced in the summertime, bean contains a variety of vitamins and minerals, bean meat is relatively fatty, the young bean is crisp after frying, the old bean is soft after frying, but also can be peeled out of the beans to cook and eat individually, the bean is very nutritious, known as vegetables in the meat, generally, we see the green and white bean two kinds of!

65-90 days or so

The general maturity period of bean curd is around 65-90 days, but different varieties of bean curd have different maturity times, according to the different environmental climates of each place, you can choose early, medium maturity, and late maturity varieties of bean curd for planting respectively. Early-maturing varieties of bean curd need about 55-60 days to harvest, medium-maturing varieties of bean curd can be harvested.

Cook and stir often on medium heat until golden brown and crisp. Blanch: Whole green beans can be blanched in boiling water for 2 minutes, then plunged into cold water to stop the cooking process. These beans can be eaten cold with a dip or chopped into a salad.