foodstuff

Broad bean moderate amount

2 octagons

2 pieces of fragrant leaves

2 pieces of cinnamon

Appropriate amount of minced garlic

Steamed fish and soy sauce 1 spoon

Proper amount of soy sauce

Salt 1 spoon

Proper amount of salt

Vegetables are fresh and appropriate

A little sesame oil

Methods/steps

1

Put the dried broad beans into a pot and soak them in water for one night.

2

The volume of broad beans began to increase, and the outer skin of broad beans began to wrinkle. Change a basin of clean water to continue soaking.

three

The bean skin is not wrinkled and becomes very full and smooth, which means that it is soaked, and it is taken out and drained for later use.

four

Add water to the rice cooker, put the soaked beans into the pot, and add fragrant leaves, star anise and cinnamon.

five

Cover the lid, press the cooking button, take it out and put it on the plate after cooking.

six

Pour oil into the pan, add minced garlic and saute until fragrant, then add broad beans and stir-fry for two or three minutes.

seven

Add a little soy sauce, steamed fish, black bean sauce, salt and vegetables, stir well, and add a proper amount of water.

eight

Cover and bring to a low heat. Cook for five minutes. Add sesame oil and stir-fry until no water is contained.

Odd broad bean

Ingredients: 600g broad bean.

Ingredients:

Seasoning: 5 grams of ginger, 5 grams of garlic, 8 grams of salt, 2 grams of monosodium glutamate, 40 grams of brown sugar, 40 grams of vinegar, 40 grams of sesame paste, 3 grams of pepper powder, 3 grams of sweet noodle paste 10 grams of watercress, 30 grams of Chili oil, 25 grams of alum, 2 grams of peanut oil 150 grams of appropriate amounts each.

This snack is salty, sweet and spicy, fresh and crisp.

Production method

1. Peel ginger and garlic, wash them and cut them into powder; Processing watercress into bean paste for later use.

2. Remove impurities from broad beans (dried broad beans), blanch them in boiling water, scoop them into a basin, add warm water, add alum and soak them for about 24 hours. When the bean shells are wrinkled, drain the water and remove the black lines on the epidermis for later use.

3. Pour peanut oil into the wok and burn it to 60% heat, add broad beans, fry until it is cooked and crispy, take it out and drain the oil.

4. Pour proper amount of peanut oil into the wok again, and when the wok is heated to 50%, add chopped bean paste, Jiang Mo and minced garlic, stir-fry and color, add refined salt, brown sugar, sweet noodle sauce, sesame sauce, vinegar, pepper powder, Chili oil and monosodium glutamate, and stir well, then pour in broad beans and serve.