Time is short and hard. Although cooked, it feels a little raw and tastes bad.

Time and firepower are crucial to this matter.

Fresh broad beans with pods are almost the same, but the actual difference is too big. Different age and tenderness, different humidity. So it is very likely that the most tender kind will be boiled into cotton in eight minutes. In view of the huge difference, and to ensure that it will not be poisoned when cooking, it is still medium-cooked, and all aspects have a consideration. If you are old and dry, you have to work overtime after eating.

Dry soaked broad beans:

Soak to 99% stretch, 2 and a half days in summer, more than 4 days in winter, 9 minutes in big fire, 9 minutes in medium fire and 9 minutes in small fire.

Soak to 100% stretch, it may take 3 and a half days in summer, 5+ days in winter, 6 minutes in high fire, 6 minutes in medium fire and 6 minutes in low fire.

The above taste is hard and sandy, but there is no raw taste. After airing for an hour or two, the basic skin is smooth, dry and storable, and it is also suitable for making fennel dried beans. It tastes good when chewed. Put enough aniseed and cinnamon and enough salt. Take it out after boiling and cooling. Don't soak it all the time. This is why there is a little more salt. Aniseed cinnamon fennel should be soaked 12 to 24 hours in advance.

Also, if you want the all-sand taste of water, add cooking time yourself.