Ingredients: 500g fresh broad beans.

Seasoning: 40g cooking oil, a little chopped green onion, 1 teaspoon sugar, salt and monosodium glutamate.

Exercise:

1. Heat the oil to 80% heat, add some chopped onions and stir-fry the broad beans. When frying, the fire should be large to fully heat the broad beans.

2, add water to boil, generally speaking, the amount of water needs to be the same as the amount of broad beans. In order to keep broad beans green, it is not necessary to stew tender broad beans for too long. After the "black line" appears in broad beans, you can add more water and cover the pot for a longer time.

3. Add salt when the broad bean skin cracks, and the amount of salt is slightly more than that of fried vegetables. Broad beans will be bitter when cooked, so you need to add some sugar, and then add the right amount of monosodium glutamate, and you can eat it.

Nutritional value:

1, vitamin C: Vitamin C in broad beans can delay arteriosclerosis, and dietary fiber in broad bean skin can reduce cholesterol and promote intestinal peristalsis.

2, calcium: calcium in broad beans is conducive to the absorption and calcification of calcium by bones, which can promote the growth and development of human bones.

3. protein: Broad beans are rich in protein and contain no cholesterol, which can improve the nutritional value of food and prevent cardiovascular diseases. If you are studying for an exam or working as a mental worker, eating broad beans properly may have some effect.

4, gallstones: Broad beans contain important components such as calcium, zinc, manganese and phospholipids that regulate brain and nerve tissue, and are rich in gallstones, which has a brain-strengthening effect of enhancing memory.