freezing method
Frozen food can cut off bacterial pollution and isolate oxidation to a certain extent, so it can greatly slow down the speed of food deterioration. Broad beans can also be treated like this:
First of all, we buy fresh broad beans, peel them ourselves, pick out some broken beans and rinse them repeatedly with clear water;
Add enough water to the pot to boil, then pour the broad beans into boiling water for treatment, and then take them out after they turn blue and break;
Immediately cooling the fished broad beans in cold water, repeatedly washing with cold water for several times until the heat of the broad beans is completely lost, and then taking out the cooled broken broad beans and draining;
Finally, prepare some small bags or containers, divide the broad beans into several portions according to the amount of cooking at one time, and then put them in the refrigerator for freezing, which can be stored for at least a few months. After being taken out and thawed, it can still keep fresh taste. Be sure to freeze, not refrigerate. It will soon turn red and taste bad after refrigeration. )
Sun drying method
In addition to low-temperature freezing, it can also remove water and slow down food deterioration. After all, the survival and reproduction of microorganisms generally need a warm and humid environment. Therefore, we can preserve broad beans in a simpler way, that is, peel off fresh broad beans and dry them thoroughly to make them into "dry goods", which can be preserved for a long time as long as they are kept in good dry conditions.
But the key to this practice is to dry it thoroughly, whether it is drying or storing. Otherwise, bacteria and molds will use broad beans rich in starch, protein and other substances to breed in humid environment, leading to deterioration of broad beans.
After briefly introducing the preservation methods of broad beans, let's share the delicious practices of broad beans.
-simple broad beans with scallion oil-
Preparation materials: half a catty of broad beans, a few shallots, and appropriate amount of oil and salt.
Production steps:
It is best to peel fresh broad beans, rinse and drain them with clear water, select and clean shallots, spin off the water, and then cut them into powder for later use;
After the pot is hot, add more oil than usual, then pour in more than half of chopped green onion, and stir-fry slowly with low fire to give out the fragrance;
When the onion smells, add the broad beans and stir fry. After a simple stir-fry, pour in some water, almost no broad beans.
Season with a little salt, cover the pot and simmer for about 3 minutes. After opening the lid, add the remaining chopped green onion, stir-fry evenly with high fire, thicken the soup and stimulate the fragrance of the newly added chopped green onion, and then take it out of the pot and put it on the plate.
Related points:
(1) This method is very simple, which can best reflect the fragrant taste of broad beans, so it is best to make fresh broad beans and freeze them, but it is not suitable for drying and soaking.
⑵ chopped green onion is suggested to be split in two, so that the broad beans are wrapped in onion fragrance, and the fragrance of the whole dish is more layered.
-Sweet broad bean sparerib soup-
Preparation materials: 300g of ribs, broad bean 1 kg, one third of green onion, ginger 1 slice, cooking wine, soy sauce, salt and sugar.
Production steps:
Chop the ribs into small pieces and soak them in clear water to remove bone residue and obvious blood stains, then blanch them in cold water and add ginger slices and cooking wine to remove the fishy smell. After the blanched ribs are taken out, it is best to rinse them with warm water to remove blood foam, so as to ensure the delicious taste of this dish.
Wash the broad beans, then blanch them until they become discolored and broken, half of them are washed with cold water, and the other half are mashed into bean paste with a small amount of water by a cooking machine (you can wait until the stew is almost over, and you can omit the trouble);
Add a little oil to the pot, heat it, stir-fry the leek and ginger, stir-fry the ribs until they change color, cook some cooking wine to remove the fishy smell, season the soy sauce in advance, and add half of the remaining broad beans that we have fried.
After adding water, all the ingredients were not covered. After the fire is boiled again, turn to low heat for stewing. It takes about 40 to 50 minutes. Open the lid and add salt and a little sugar to taste. Then stew for about 10 minutes before adding our broad bean paste.
Add the bean paste and stir well. After boiling again, turn off the fire and serve.
Related points:
This dish is delicious without chicken essence or monosodium glutamate. If you want a better soup color, you can soak the chopped ribs several hours in advance, change more water to remove blood, and then skim the floating foam frequently when cooking, basically eliminating the need to add cooking wine to remove the fishy smell, and you can also avoid soy sauce in seasoning to ensure the purity of the soup as much as possible.
⑵ Adding bean paste can make the taste of this dish perfectly integrated, and the soup used for bibimbap is refreshing and fragrant, which means something like "thick soup" in western food. If you don't like it, put it in stew with broad beans, and the clear soup is also very good.