Ham and broad bean
Making material
Ingredients: broad beans (300g) and ham (75g).
Seasoning: salt (2g), sugar (10g), monosodium glutamate (3g), yellow rice wine (3g), starch (broad bean) (3g), salad oil (20g) and chicken oil (10g).
manufacturing process
1. Remove eyebrows from broad beans, wash them with cold water, blanch them in a boiling water pot, and then rinse them with cold water;
2. Cut the cooked ham into cubes with a thickness of 0.3 cm and a square of 1 cm;
3. Put the wok on medium heat, add the cooked lard, heat it to 40%, and add the broad beans and stir fry for 10 minute;
4. Put the diced ham into the pot, then add 100 ml clear soup, white sugar and refined salt, and bring to a slight boil;
5. Add monosodium glutamate, thicken with wet starch, turn over the pot, and pour in cooked chicken oil, and serve.
Process prompt
1. Cooked ham should be cut into thick slices and diced at the middle waist peak;
2. Broad beans should be fresh and tender, without peeling, blanched with boiling water to remove astringency;
You must choose fresh and precocious broad beans for this dish, which is delicious in late spring and early summer.
Menu name
Broad bean porridge
Making material
Materials: japonica rice (100g) and broad bean (150g).
Seasoning: brown sugar (100g)
manufacturing process
1. Wash japonica rice, soak it in cold water for half an hour, pick it up and drain it.
2. Soak the tender broad beans in boiling water, send them back to soak, peel and rinse.
3. Put the broad beans into the pot, add appropriate amount of cold water, bring to a boil over high fire, add japonica rice, and then cook for 45 minutes over low fire.
4. After the rotten Mi Dou is cooked, add brown sugar, stir well, and simmer for a while, then serve.
Flowering broad bean
Open classification: diet
raw material
Ingredients: 500g broad bean.
Seasoning: salt and pepper 10g, salad oil 500g (about 10g).
prepare
(1) Pick up the broad beans, wash them, put them in a plate, and pour in warm water (water is less than broad beans) to make them swell. Take out the swollen broad beans and drain. Cut a cross at the top of each broad bean with scissors and spread it out to dry the water floating on it.
(2) Put the wok on the fire, add salad oil, heat it to 80%, add the broad beans, fry them with low fire, and stir constantly to make each broad bean evenly heated. Deep-fried until the bean skin is sauce purple and the watercress is yellowish. Take it out when the hole bursts, and drain the remaining oil.
(3) Sprinkle pepper and salt on the fried broad beans and mix well to serve.
trait
Purple skin, crisp fragrance, fresh and salty, best with wine.
The name of this dish is strange broad bean.
All the cuisines they belong to
Features This dish is tender broad bean, which has a mixed flavor of fragrant, spicy, hemp, sweet, salty and fresh, and can be eaten cold or hot. If fried broad beans are used instead of fresh broad beans, the taste will be more delicious.
raw material
Tender broad bean petals are four or two; Five points of refined salt; Red pepper powder three points; White sugar is one yuan; Stir-fry sesame powder for five minutes; One point of monosodium glutamate; Zanthoxylum powder three points; Soy sauce San Qian; Flour San Qian; Five dollars for cooking oil; Vinegar money
manufacturing process
1. Wash and drain the petals of broad beans. Put the flour into a bowl, add water and mix well. Take a bowl, add soy sauce, vinegar, refined salt, sugar, monosodium glutamate and Chili powder and mix well to make a marinade. Mix pepper and sesame powder together and stir well.
2. Put the pot on the fire, add cooking oil to heat it, stir fry the broad beans a few times, add water and seasoning marinade to boil, add flour and water to stir fry until the marinade is wrapped around the broad beans, and add pepper and sesame powder.
Broad bean crisp
Raw materials: raw materials:
Ingredients: 400g fresh broad beans, chopped ham 1 tablespoon. Seasoning: a little salt, a little sugar.
Method: (1) Wash broad beans and steam ham for later use.
(2) Heat 2 tablespoons of hot oil, add broad beans and stir fry, add seasoning and 1/2 cups of water, cook the broad beans until cooked, and finally add minced ham and stir fry evenly.
Sweet and sour broad bean
Open classification: sugar, vinegar, broad bean
Sweet and sour broad bean
Raw materials: raw materials:
Material: 400g of cocoon. Accessories: sugar 10g, vinegar 10g, sesame oil 10g, salt 2g and monosodium glutamate 0g.
Method: (1) peeled and washed broad beans.
(2) Boil water, add broad beans, cook, remove and drain.
(3) Mix white sugar, vinegar, sesame oil, refined salt and monosodium glutamate, then pour them on broad beans and mix well.
Features: Broad beans are fragrant, sweet and sour.
This dish is spicy broad beans.
All the cuisines they belong to
Features This dish is green broad bean, which tastes salty, sweet, hemp and fresh. It is most suitable for catering.
raw material
Tender broad bean six liang; Onions, Jiang Mo, one dollar each; One dollar for refined salt; Red pepper powder five points; Pentose; Zanthoxylum powder dichotomy; One point of monosodium glutamate; One or two edible oils
manufacturing process
1. Wash and drain the tender broad beans. 2. Put the pot on the fire and add cooking oil to heat it. When onion and Jiang Mo are stir-fried, add broad beans and stir well, then add refined salt, sugar, water (a little) and Chili powder, and continue.
Stir-fry for about a minute, add monosodium glutamate and pepper powder, stir well and serve.