Broad beans are bigger.

Broad bean is one of the earliest bean crops cultivated by human beings. There are more than 40 cultivated varieties in China, ranking first in the world in the 1950s, with an annual output of more than 3 billion kilograms. Use as cereal flour to make cakes and snacks. When tender, it is used as a new vegetable or feed. The seed contains 22% protein and 43% starch.

Broad bean is not only an important agricultural product to earn foreign exchange by export, but also has many uses in farming system-rotation of bean crops with other crops is beneficial to increase nitrogen content in soil and is an economic income-increasing crop.

Process an application

Broad beans have a wide range of uses, such as eating, fattening and feeding, mainly eating. Fresh broad beans can be directly cooked or processed into broad bean products. Broad bean products refer to products made from broad bean as the main raw material through a series of specific processing or refined extraction. They generally have the rich nutritional value of broad beans, and the nutritional components of some broad bean products are even more comprehensive than the broad beans themselves. Traditional broad bean products generally include non-fermented bean products and fermented bean products. There are many kinds of non-fermented bean products, such as spiced beans, bean jelly, vermicelli and bean paste. Fermented bean products generally include bean paste, bean paste hot sauce, soy sauce, sweet noodle sauce and other condiments, such as Sichuan Pixian bean paste.

food

Food processing is the main form of broad bean processing. The traditional method is to remove anti-nutritional components such as tannin, trypsin inhibitor, β-glycoside and inedible parts such as seed coat, improve the edible quality of broad beans, improve convenience and expand production scale. Broad beans can be made into flavor food by industrial technology, such as adding fennel, salt, monosodium glutamate, star anise and other seasonings to cook, and adding safe and stable protective liquid to make various brine broad beans; Broad beans are puffed and salted to make crispy and delicious leisure puffed food. Broad bean starch can be separated by soaking, beating, precipitation and other technological processes, and the leftovers after starch separation can be comprehensively utilized. For example, calcium magnesium phytate and various protein can be extracted from pulp water, and amino acids can be extracted from protein by acid hydrolysis. Pulp water can also be used to cultivate beneficial algae and microorganisms on a large scale. In addition, bean dregs can also be used to brew soy sauce and liquor.

fodder

Broad beans can also be used as raw materials for aquatic feed. In freshwater culture, Fabrin was extracted from broad beans by experimental method, and then the broad bean extract was mixed with fish meal, soybean meal, cotton meal, rapeseed meal, soybean oil, calcium dihydrogen phosphate and choline chloride to make feed, which had a positive effect on the growth and muscle composition of mandarin fish and could improve the weight gain rate and survival rate of mandarin fish. The experimental study shows that the growth of Siniperca chuatsi fed with broad bean or broad bean extract is obviously better than that fed with ordinary feed, which fully shows the application value of broad bean in feed.

Broad bean recipe

Broad bean, rice and egg soup

Raw materials:

Broad beans, eggs

Exercise:

Peel 1 kg of broad beans and take them out one by one, then divide the broad bean rice into two parts and break up two eggs. Put oil in the pan, stir-fry garlic in the pan, add water to boil, add broad bean rice, continue to cook for 1 2 minutes after boiling, slowly pour in egg liquid after reducing the fire to a minimum, and sprinkle salt to taste after boiling.

Kelp, winter melon and western vegetable soup

raw material

60 grams of marinated kelp, 250 grams of wax gourd, 5 grams of peeled broad bean petals, and appropriate seasoning.

working methods

First, put the washed and sliced kelp and broad bean petals into a pot, stir-fry with sesame oil, then add 200ml of water, cover the pot and boil. When the broad beans are almost ripe, put the diced melon and salt into the pot and the melon will be ripe.

Broad bean with scallion oil

material

Broad beans (be sure to buy them at home and peel them now)

Small onion

sea salt

sugar

chicken essence

working methods

Buy broad beans to go home, peel them before frying, wash them and drain them.

Heat the oil pan to 80% heat, then sprinkle half the shallots and stir fry.

Add broad beans and stir well.

Add the right amount of water, you can cover most of the broad beans, cover and stew.

You can almost see that the skin of the broad bean has cracked. After opening the lid, add sea salt, sugar (you must add sugar if you want broad beans to taste delicious) and chicken essence and stir fry.

After collecting the juice, sprinkle the remaining chopped green onion and stir fry.