结合一汤匙。将香醋与白糖放在一个小碗里搅拌均匀;备用。打开排气扇,用高温加热12英寸长的平底锅或大炒锅2分钟。锅热后,倒入油,几秒钟后,加入青豆、大蒜和青葱。用盐和胡椒粉给豆子调味,煮上3到4分钟,不断搅拌,直到豆子变成棕色并微微皱缩。把火调到中低,小心地加入水(水会蒸发),几秒钟后加入醋混合物。把豆子搅拌一下,然后把锅盖开个口盖上。煮到豆子变软,但仍有轻微的嘎吱声,大约4分钟。(如果豆子还没煮好水就蒸发了,再加1茶匙。 at a time.) Stir in the remaining 2 tsp. balsamic vinegar. Add the butter and almonds and swirl the pan just until the butter is melted. Season to taste with salt and pepper and serve immediately.
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