How to make broad beans soft and flavorful? What is the practice of palace broad beans?

1. Fresh fava beans are fried in a pot, fragrant, soft, green and sweet, and eaten up on the table. Fava beans can be fried or made into soup. Life common bean paste, soy sauce, sweet flour sauce and other condiments, mostly with broad beans as the main raw material fermented. We also have small eat to big fragrant broad beans, crispy and delicious, a mouthful of crunchy, delicious to stop. The reason for the great popularity of broad beans, in addition to the soft and sweet taste, but also high nutritional value, high protein content, cholesterol-free, plus other minerals and vitamins, so once became one of the most popular spring beans. Onion oil is best done with fava beans, preferably just shelled from fresh pods. Do not wash and cook directly, washed and left to stand too long will lead to aging fava beans.

2. The main ingredients for making fava beans with onion oil are fava beans and small onions. The amount of small onions is a little more, which is the source of small onion flavor. The amount of fava beans is prepared according to the number of people in the family. Generally about a catty is most suitable; fava beans peeled, rinsed under water, drained and set aside, small onions washed, small onions cut into segments, small onion leaves cut into scallions; cook for about 3-5 minutes. If you like the soft texture, you can cook for 5 minutes. When the time is up, open the lid. At this point, the color of the fava beans is still green. Add a spoonful of sugar to taste, add chopped scallions, stir well, scallion oil fava beans are finished;

3. Wok is hot, add cooking oil, and then a little oil to make scallion oil fava beans. This is scallion oil fava beans delicious fava beans green first trick. Oil temperature fifty percent hot, put the white onion, fry the white onion yellow, fry the white onion flavor, remove the fried white onion; now the oil in the pot is onion oil. Add the fava beans, stir-fry over high heat until they brown, add half a bowl of water and a spoonful of salt, cover and simmer over low heat. While simmering, cover the lid and don't open it halfway, wait until it's completely simmering. Frequent opening in the middle will result in discoloration of the fava beans, which is the second tip for cooking fava beans with scallion oil;

4. Directions: Peel the fresh fava beans from the large outer shells and clean them well. Use a pot to cook a pot of boiling water. When the water boils, put the fava beans into the blanching water. This makes the color of the broad beans look good. Pour off the blanched fava beans and shower with cold water. Put the spices into a small casserole dish, then pour in 200g of salad oil and fry on a low heat until the spices give off their aroma. Then add the blanched beans to the oil, which ideally should not go over the broad beans. Put a little salt in it. Cover and simmer for 10 minutes to allow the broad beans to crisp up and serve. The fava beans are not in the oil, they are very crispy and tender, full of spices and unforgettable in the mouth.