1, practice 1. Ingredients: 250g of dried broad beans, 5g of cooked sesame seeds, 3/4 teaspoon of salt, 2 teaspoons of sugar/kloc-0, and 5-spice powder 1 teaspoon. Practice: Wash the dried broad beans, soak them in clear water until they are completely soaked, and peel off the broad beans. Absorb the petals of broad beans with cabinet paper. Add 400 ml vegetable oil to the pot and put the cold oil into the broad bean petals. Keep the oil temperature at 40% to 50% hot and fry with small fire. Put the cooked sesame seeds, salt, sugar and spiced powder into a small dish and stir well. Stir-fry the broad bean petals until they are slightly yellow, and they are crunchy when knocked with a shovel. Take it out and put it in a big container. Add the mixed seasoning. Stir well and cool. Serve.

2. Exercise 2. Ingredients: 50 grams of dried broad beans, 50 grams of coriander, 200 grams of tofu, 20 grams of refined salt, 50 grams of tofu skin, 5 grams of baking soda, 20 grams of fresh taro, 20 grams of flour, 20 grams of dried taro, 5 grams of tsaoko powder, 20 grams of mushrooms, 200 grams of walnut oil and 20 grams of dried cymbidium. Practice: soak the dried broad beans in clear water 12 hours, peel and split. Cooked fresh taro, peeled and shredded. Soak the tofu skin until soft and cut it into thousands of cakes. Dice tofu, wash mushrooms and shred. Fry the dried taro and red, green and dried orchids in an oil pan, take them out and knead them into pieces. Wash coriander and cut into sections. Heat a wok, add walnut oil, heat it to 70%, stir-fry broad beans, pour in boiling water and baking soda, cook until the soup is milky white, take it out with a colander, drain it, mash it into fine mud, put it back into the soup, add fresh taro, tofu, mushrooms and tofu skin, cook it, mix in flour, cook until the soup is thick, and season with salt, tsaoko noodles and coriander.

3. Exercise 3. Ingredients: 200g of dried broad bean, 0/00g of dried soybean/kloc, 2 teaspoons of spiced powder (10g), 2 pieces of star anise, 0/0g of rock sugar/kloc, 2 teaspoons of salt (10g). Practice: Wash broad beans and soybeans with flowing water and soak them in water. Soak broad beans for 24 hours and soybeans for 12 hours. Boil the water in the pot with high fire, add the swollen broad beans, boil again, turn off the fire and soak again 15 minutes. In addition, boil a pot of water, add spiced powder, star anise, salt and crystal sugar, stir well, add soaked broad beans and soybeans, cook for 5 minutes on high fire, and soak for 30 minutes.