Broad bean, also called Lohan bean, is a kind of bean that is often seen on the table. Its nutritional value is very high. Broad beans are rich in vitamin C, which can prevent arteriosclerosis. Broad beans are rich in calcium, which is beneficial to the growth and development of bones. Therefore, for children in a long physical period, eating some broad beans is also very good. Dry stir-fried broad beans can best stimulate their fresh and tender flavor. Dry frying, also known as dry frying, is a process of stir-frying without adding a drop of water. The fire quickly forces out the essence juice of the food itself for cooking, thus achieving the effect of concentrated flavor. Broad bean is named after "pod-shaped like an old silkworm", and some people call it Hu dou. It is said that Zhang Qian brought it back when he went to the Western Regions, and it was widely planted in China. There is a saying among the people in the south of the Yangtze River that "there are three fresh things in the long summer", and broad beans are also fashionable.

First, prepare the cabbage. Generally, pickled vegetables are salty and need to be treated in advance and soaked in water. If the salt is strong, you can change the water several times and taste it with your hands. When the salt taste is not serious, it is ok. Cut into small pieces for use. How? Fresh and tender broad beans with onion flavor are delicious. Put more cooking oil in the pot. When the oil is hot, add a little minced garlic and a handful of chopped green onion. Pour the peeled broad beans, stir-fry and change color, then add a small bowl of water and stew until the water is quickly dried up.

Broad beans have the function of strengthening the brain and supplementing calcium, which can be said to have many benefits. Usually, the most common way for people to eat is frying, which is mostly eaten as a snack. Today, I will share with you a different way that I like, so that broad beans can also be delicious. Broad bean is one of the oldest edible bean crops cultivated by human beings, also known as "Hudou", which was introduced from Zhang Qian in the Western Han Dynasty. Vicia faba is vividly called Vicia faba because its pod shape is a bit like an old silkworm. Take it out for later use, stir-fry minced garlic and pepper, then add broad beans, stir-fry for a while, add a little salt, continue to stir-fry over low heat, add the fried pork belly, continue to stir-fry, add appropriate amount of salt, soy sauce, chicken essence and pepper, and stir-fry evenly.