Stir-fried broad beans are a dish, and the raw materials are broad beans, winter vegetables and winter bamboo shoots. Simple cooking and rich nutrition. Broad beans should not be eaten raw. Raw broad beans should be soaked or blanched several times before cooking.

2. Fried broad beans with scallion

Fried broad beans with onions is a home-cooked dish, and the main raw materials are onions and broad beans. Fresh broad beans are tender and fragrant, green and salty.

3. Vegetarian fried broad beans

Vegetarian fried broad bean is a dish made of broad bean as the main raw material, which belongs to home cooking.

4, fennel beans

Anise bean was originally a special local snacks in Shaoxing, Zhejiang. The main ingredients are broad beans and eggplant, and the auxiliary materials are star anise, cinnamon and salt. Fennel beans are fragrant and salty, with a slightly sweet aftertaste.

Because of its low price, good quality, economy and practicality, it is gradually regarded as a "wine blank" for urban and rural hotels in all seasons; Children and women are also willing to spend a little change to eat. Therefore, teahouses and stalls are also happy to see this small-scale operation and gradually become local specialties with strong local flavor. Lu Xun wrote in Kong Yiji, "He didn't answer, but said to the cabinet,' Warm two bowls of wine and ask for a plate of fennel beans. "

5. Spiced beans

Spiced bean, also known as creamy spiced bean, is a famous traditional snack in Shanghai. This kind of food was initiated by Ji Guo Xinglong spiced bean shop in Shanghai Old Town God Temple, so it is also called creamy spiced bean in the Town God Temple. Before 1930, Shanghai used cinnamon, fennel and other spices to cook small mung bean food, which was deeply loved by citizens everywhere.