Children can also eat it regularly. Broad beans are also a very nutritious food for mental workers. The disadvantage of being too oily is that the epidermis absorbs oil and is unhealthy. Usually hotel chefs will "over-oil" the food, which has the advantage of retaining the color and cooking quickly. To prevent broad beans from turning black, it is actually very simple. When making dishes with broad beans, do not cover the pot, so that the broad bean dishes will not turn black.

Iron is easily oxidized and turns black. This is a normal reaction and will not cause harm to the body. It is actually very simple to prevent broad beans from discoloring. When cooking with broad beans, do not cover the lid, so that the broad bean dishes will not turn black. To prevent broad beans from turning black, it is actually very simple. When making dishes with broad beans, do not cover the pot, so that the broad bean dishes will not turn black.

To prevent broad beans from turning black, it is actually very simple. When making dishes with broad beans, do not cover the pot, so that the broad bean dishes will not turn black. Sichuan is the harvest season for young broad beans. There are many ways to make broad beans. There is one way to make it, which is the taste that only Sichuan has in my memory. Peel off the shell of fresh broad beans, wash them, put them in a pot under boiling water and add salt and cook for 10 minutes until the skin cracks. If soft, drain and drain into cold water. It can be soaked and fried until crispy, boiled with sugar until frosty, add salt, chili powder, pepper powder, vinegar, etc. to make a famous dish "Strange-flavored Pea".

First fry the white scallions over low heat until golden and take them out, then add the scallion leaves. When they slowly turn slightly yellow, take them out. The scallion oil is ready. Pour in the broad beans and stir-fry; add the peppercorns. Fry slowly over low heat until fragrant, then take it out. Heat the pot over high heat until it is 60% hot, add broad beans and stir-fry evenly. You can eat it with the skin, and it will get better and better after a while. If you peel off the skin and eat the fried bean paste directly, the taste is quite good. "Add a little oil to the pan, heat it to 70%, add ginger, garlic, dried chili and sauté until fragrant. Add broad beans and stir-fry until the broad beans are completely cooked. Add fennel, salt and a little bit of sour chili juice. This will make it more flavorful. After the fragrance is released, add the boiled pepper. Add the good broad beans, stir-fry and enjoy!