Fried is the best, the broad beans in advance with water soaked large, with a knife to cut the broad beans (you can also directly peel off the skin) drain the water, you can fry.

Pour cool oil in the pot, put the beans, small fire fried set slightly yellow (fishing out the residual temperature can become golden) sprinkled with salted salt flour, delicious fried beans on the ready and then come on 2 two small wine, comfort, I hope to be able to help you.

In Sichuan, broad beans are also known as hu beans. March, Sichuan is the tender broad bean harvest season, broad bean practice a lot of practices, there is a practice, that is the memory of Sichuan will only have the flavor, the following I will share this practice.

Fava beans in the hands of Sichuan people can turn out a variety of tricks, whether it is fresh beans, dry beans or fermented fava bean flaps, can make it delicious, delicious.

For example, when fresh fava beans come on the market in spring, Sichuanese people like to use them to stir-fry cowhide vegetables or pickles, and use them to cook rice in a very good way.

Fava beans fried pickles production method is as follows:

1, fresh beans peeled shell clean, boiling water in a pot with salt to cook for 10 minutes, cook until the skin rupture soft, drained and fished out of the cool water.

2, sichuan people every family will do their own pickles, take out a piece of home pickles chopped.

3, prepare ginger, garlic slices, 3 a 5 dried chili pepper cut into small pieces.

4, hot pan into the oil, into the ginger, garlic and dried chili pepper stir fry flavor, and then pour into the pickles, stir fry dry water.

5, pour into the beans stir fry evenly, add a little monosodium glutamate seasoning can be out of the pot.

This is the most common way for Sichuan people to eat fresh fava beans, very rice. Follow my headline number, among the videos I post, there is how to stir-fry cowpeas (beets) with fava beans.

Sichuan people's drinking dishes and snacks, the figure of spicy hu beans, which is made from dried broad beans.

Hello: How to do the best Sichuan broad beans, I'll share my personal think the best way to do:

Cold broad beans

1, broad beans boiled (cook with some salt, easy to taste), I like to cook a little softer

2, boiled out of the water after the drying of water control

3, ready to minced garlic, white sugar, soy sauce, Chili oil, pepper oil, chicken seasoning plate

4, like to eat pig butt (also known as folded ear root, fish grass) friends can also join together cold

This way out of the spicy and fragrant beans, especially under the rice

Is not particularly simple?