There are also many ways to cook dried broad beans. Stir-fried dry broad beans with oil in the iron pot are called fried beans. Stir-fry the dried broad beans in a pan, and then put them into the soup mixed with salt, soy sauce, vinegar, garlic slices, chopped green onion, pepper, red pepper, sugar, fennel and other seasonings and boiled water. It is a home-cooked dish with unique flavor. You can also turn boiled water into vinegar and eat it when you lose your appetite.

Soak the dried broad beans in boiling water to make them soft, take them out, wash them and put them in a pot for a little boiling. After boiling, they are easy to become crisp when fried. After frying, drain the oil, and add sugar, chili pepper powder and pepper noodles to make them taste delicious, crisp, crisp, hemp, spicy, sweet and salty. Fry it without boiling it, and the skin will burst, and it will become orchid beans. Orchid beans have good color and taste, the bean skin is brown like agate, the watercress is yellow like gold, the oil is shiny and shiny, and the more you eat it, the more delicious it is, and the lips and teeth remain fragrant. Some manufacturers carried forward the cooking method of dried broad beans, and produced bagged exotic beans, creamy spiced beans, crispy orchid beans and crispy broad beans in a mechanized way. Its characteristics are fragrant, crisp, spicy, sweet and salty, which can be described as the best in beans. And developed mung bean wine to upgrade the products of broad beans. This wine-making green broad bean is a variety of broad bean, which is rich in anthocyanins, green leaves and other alkaloids and presents the characteristics of "white skin and green seeds". It contains more vitamins and other nutrients than ordinary broad beans, and has a pure and sweet taste. This green broad bean is a specialty of Baoshan City, Yunnan Province.

There are many ways to eat broad beans. Readers may wish to make several delicious dishes of broad beans according to their own preferences.