Ingredients: 200 grams of fresh broad beans and one crucian carp.

Seasoning: salt, cooking wine, sugar, chicken essence, soy sauce, pepper, onion, ginger, cooking oil.

Practice: Wash the broad beans, put them in a boiling water pot, add salt, onion and ginger slices, cook until cooked, and put them on a plate. The crucian carp has its gills and scales removed and its internal organs washed. Ignition in the pot, pour in oil, add crucian carp when the oil is 40% hot, add water when frying until both sides are golden, cook with high fire until the crucian carp is rotten and the soup is white, and add salt, chicken essence, pepper, sugar, cooking wine and soy sauce. Put the fish and soup on the cooked broad bean petals and sprinkle with a little onion.

Efficacy: Buzhong Yiqi.

This is how we recommend several kinds of broad beans to you. These broad beans are common and simple. We can do it at home, but it won't taste bad. Don't miss it.

Fried broad beans

Ingredients: 500 grams of fresh broad beans.

Seasoning: 40g oil, a little chopped green onion, 1 tsp sugar, salt and monosodium glutamate.

Practice: heat the oil to 80% heat, add some chopped shallots, and then stir fry the broad beans. When frying, the fire should be strong, so that the broad beans can be fully heated. Stew with water. Generally speaking, the amount of water should be equal to that of broad beans. In order to keep broad beans green, tender broad beans don't need to be stewed for long. After the "black line" appears in broad beans, you can add more water and cover the pot for a longer time. When the broad bean skin is cracked, add salt, and the amount of salt is slightly more than that of fried vegetables. Broad beans will taste bitter when cooked. You need to add some sugar and monosodium glutamate, so you can eat them.