Main ingredients:
700g broad bean, proper amount of edible oil and salt.
Steps:
1. Wash the broad beans first, then gently cut and peel them with a knife, leaving one in the middle.
2. Mix the processed broad beans with a spoonful of oil.
3. Put it in the oil pan for 200 degrees 15 minutes, sprinkle with salt and mix well. Crisp and fragrant after cooling. It's a little soft when it's hot.
Fried broad beans
Ingredients: 600g broad bean, salt, garlic, onion and sugar.
Steps:
1. Wash broad beans and drain.
Step 2 Chop two cloves of garlic
3. Boil the oil, pour in the broad beans, add salt and sugar, and fry for two to three minutes.
4. Finally, add garlic and shallots, stir fry 1 min, and take out the pot!
Broad bean soup
Making materials of broad bean soup:
Ingredients: 500g broad bean, 50g spinach and 0/00g cherry/kloc.
Seasoning: lard (suet) 25g, rock sugar 50g and starch (corn) 50g.
1. Cook broad beans in a pot, shell them, and repeatedly press them into mud with a knife;
2. Cut pork suet into pieces and boil it into molten oil;
3. The rock sugar is dissolved in boiling water for later use;
4. Squeeze spinach for later use;
5. Soak sugar in water to make water for later use;
6. Wash the wok and put it on the fire. When the wok is hot, add oil and heat it.
7. Stir-fry the bean paste on low heat;
8. Add spinach juice and sugar water when the sand rises, beat off the foam and hook the starch into soup;
9. Put it in a soup basin and decorate it with cherries.
Tips for making broad bean soup;
Stir-fried bean paste should not be on fire, stir-fry and turn over the pot to avoid burning the pot.
Sauté ed broad beans with sausage
Sausage fried broad beans;
Ingredients: 200g watercress, 75g sausage.
Seasoning: vegetable oil 30g, salt 4g, monosodium glutamate 1g, onion 10g, ginger 4g, cooking wine 5g and starch (corn) 5g.
1. Remove pods from fresh broad beans, take watercress and wash it;
2. Cut the sausage into diced beans;
3. Cut the onion and ginger into small pieces for use;
4. Heat the wok with oil;
5. Stir-fry onion ginger with broad bean petals until it changes color, add salt, and add appropriate amount of water, sausage and cooking wine;
6. Burn until the broad beans are mature and soft, and the wet starch is sticky. Take it out of the pot and put it on the plate.
Fried broad beans
Raw materials:
Fresh and tender broad bean petals, tofu, ginger rice, eggs, refined salt, monosodium glutamate, sesame oil, salt and pepper, dried starch, dried flour and salad oil.
Making:
Squeeze tofu, squeeze it into mud, put it into a soup bowl, slightly chop up broad bean petals, add eggs, ginger rice, salt, monosodium glutamate and dry starch, string it into paste, spread it on a porcelain plate, steam it, cut it into diamond-shaped pieces, stick dry flour on it, fry it in an oil pan twice, once until it is light yellow and once until it is cooked, add salt and pepper and sesame oil, and stir well.
Features:
Fragrant outside and tender inside, yellow inside and green inside, it is a seasonal dish in spring.
First, bacon fried broad beans.
Ingredients: right amount of broad beans, two pieces of bacon, right amount of salad oil, a little salt and a little soy sauce.
Exercise:
1, bacon cut into small pieces
2. Blanch the broad beans in boiling water for 2 minutes.
3. Pour a little oil into the wok, add bacon and stir fry.
4. Add pine nuts and stir fry.
5. Stir-fry the pine nuts until they are slightly yellow, then add the broad beans and stir fry.
Step 6 sprinkle a little salt
7. Pour in a little soy sauce to taste.
8. Stir fry for 2 minutes.
Second, broad bean rice and egg soup.
Ingredients: broad beans, eggs, vermicelli, salad oil, salt, 5 grams of ginger, 5 grams of shallots and a little white pepper.
Exercise:
1, oil the hot pot, and the oil is hot after Jiang Mo chokes the pot.
2. Pour in the washed and dried broad bean rice and stir-fry until it changes color and taste.
3. Add appropriate amount of water, bring to a boil, add the pre-soaked vermicelli and cook slightly.
4. rush into the broken egg liquid, pause for a few seconds, and spread it out with chopsticks after the egg solidifies.
5. Add the right amount of salt and white pepper to taste the pan and sprinkle with chopped green onion.
Third, broad bean and yam collocation.
Ingredients: broad bean 150g, yam 50g, carrot 50g, a little salt, a spoonful of olive oil and a little black pepper.
Exercise:
1, peeled yam and carrot, washed and cut into small pieces.
2. Boil water in a small pot, and add yam and carrots after the water boils.
3. Add a little salt and olive oil to the pot and take it out.
4. Mix with cooked broad beans and serve after seasoning.
Fourth, ham, broad bean and winter melon soup.
Ingredients: ham, broad beans, wax gourd, salt, chicken essence.
Exercise:
1, put water in the pot, put the ham slices in, and add a little ginger. After boiling, turn to low heat and cook 10 minutes.
2. Add peeled and diced wax gourd and fresh broad bean board and cook for a few minutes on low heat. Straight wax gourd is mostly transparent and seasoned with salt and chicken essence.