1. Braised broad bean with lily shrimp Ingredients: broad bean, prawn, fresh lily, salt, white pepper, cooking wine, sugar and sesame oil. Practice: 1, fresh broad beans, peeled off the skin, made into broad bean rice. 2. Put the live shrimp in the refrigerator for 20 minutes, then take it out, peel it and remove the intestinal mud (it will be easier to peel it after freezing it for 20 minutes), thus becoming a shrimp. Marinate with a little salt, white pepper and cooking wine. 3, fresh lily, smashed into petals, washed and drained. 4. Boil the water in the pot, pour in the broad bean rice and blanch for one minute. 5. Take out the cooked broad beans, cool them, and drain them for later use. 6. Heat the pan and drain the oil. When the oil is warm, pour in the marinated shrimp and stir-fry until it changes color. 7. Stir-fry the cooked broad bean rice with the remaining oil in the pot for about one minute. 8. Pour in the fried shrimp and drained lily, add a little salt, a little sugar and some sesame oil, and stir well to serve.

2. Stir-fried broad beans Ingredients: 3 kg of broad beans, 2 garlic, 4 or 5 shallots. Practice: 1. Cool the oil in the hot pot. After the oil is slightly hot, add the garlic slices and stir-fry the broad beans until the beans turn green and black. 2. Add a small amount of water, cover the pot and stew for 4-5 minutes (if you are not sure, the beans will be brittle), add salt and a small amount of sugar. Finally, put a handful of chopped green onion and stir fry for a while, and it will be cooked.