Generally, broad beans are boiled in water, then simmered slowly, 15 minutes later, if not noodles, cook for a while. The cooking time of broad beans is related to their tenderness. If it is an old broad bean, soak it for a day before cooking. If it is tender broad bean, it can be washed and cooked directly, and it will be cooked in ten minutes after the fire.

For old broad beans, if they are not soaked, they are difficult to cook and taste bad. Broad beans are generally fried and delicious. Tender broad beans are tender and delicious if they can be boiled or fried with a little oil. Cook porridge with fresh broad beans. Old broad beans can be made into bean paste or cooked with eggs, which is smooth and delicate.

Precautions for cooking broad beans:

Soak the broad beans in water overnight until they are twice as big. Cut a knife on the side of the broad bean with a knife, so that the treated broad bean is easy to cook and tastes good. Pour broad beans into the pot and add water without broad beans. Because broad beans still absorb water during cooking, they should be supplemented with more water. Add pepper, star anise, fragrant leaves and salt, and bring to a boil over medium heat.

After boiling, turn to low heat and continue to cook for about 15 to 20 minutes. Taste it and it will be cooked. Turn off the fire, cover the pot and stew for about 1 hour. It will taste better this way. The taste just made is not enough. Don't miss the stew, or you won't get a delicious taste. Soft and rotten broad beans are ready, so I can't stop eating. The more you eat, the more you want to eat