Ingredients: 600g broad bean.

Composition:

Seasoning: 5 grams of ginger, 5 grams of garlic, 8 grams of monosodium glutamate, 40 grams of brown sugar 2, vinegar, 40 grams of sesame paste, 3 grams of pepper powder, 30 grams of watercress 10, 30 grams of Chili oil, 25 grams of alum, 2 grams of peanut oil, each 150 grams.

This snack is salty, sweet, spicy, fresh and crisp.

manufacturing method

1. Peel ginger and garlic, wash and cut into powder; Processing watercress into bean paste for later use.

2. Remove impurities from broad beans (dried broad beans), blanch them with boiling water, scoop them into a basin, add warm water, and soak them in alum for about 24 hours. After the bean shell is wrinkled, drain the water and remove the black line from the skin for later use.

3. Pour peanut oil into the wok and burn it to 60% heat. Add broad beans and fry until it is cooked and crisp. Take out and drain the oil.

4. Pour a proper amount of peanut oil into the wok again. When the wok is heated to 50%, add bean paste, Jiang Mo and minced garlic, stir-fry and color, add refined salt, brown sugar, sweet noodle sauce, sesame paste, vinegar, pepper powder, Chili oil and monosodium glutamate, stir well, and pour in broad beans to serve.

Mix bean paste

Ingredients: 200g broad bean.

Ingredients: 50g mustard tuber and 50g potherb mustard tuber.

Seasoning: 5g of sugar, 5g of sesame oil and 2g of monosodium glutamate.

Delicious, light and palatable.

manufacturing method

1. Soak the dried broad beans in water, peel the beans, put them in a clean bowl and put them in a steamer. Steam it in water, take it out, put it in a pot, press it into mud with a spatula, cool it and put it in a plate.

2. Wash pickled mustard with clear water, squeeze dry and cut into pieces; Wash mustard tuber with clear water to remove spicy taste, and cut into fine powder.

3. Put mustard seed powder and mustard tuber powder into the watercress mud dish, add sugar, sesame oil and monosodium glutamate, and mix well.