How to peel fresh broad beans quickly

When broad beans are tender, they are fried and eaten with the skin on. They are delicious and nutritious. When the broad beans are old (thick black lines appear on the larger end, indicating that the beans are old), they usually need to be peeled off, cooked or fried. However, when cooking spiced rotten beans (also called scallion beans), the skin should be left on. When dry broad beans are soaked and swollen, the skin should also be left on when cooking spiced beans. This is because the skin is more fragrant and nutritious. Method for aiding digestion with broad bean skins: Stir-fried broad bean skins soaked in water and consumed as tea can promote digestion, strengthen the stomach and quench thirst. Broad bean skin diuretic method: drink an appropriate amount of broad bean skin decoction, 3 times a day, to facilitate urination.

How to peel broad beans

1. Put pork, onions, ginger, pepper powder, light soy sauce, and chicken essence into a large bowl, add a small amount of water in batches, and pour into the same bowl. Stir until vigorous

2. Dip your hands in water, then pat the prepared meat filling into a round cake and place it in a baking pan

3. Preheat the oven, 180 °Bake for 25 minutes under high and low heat

4. Cut the bread into thin slices and add lettuce and tomato sauce respectively

5. Add the grilled meat patties and sandwich two slices of bread< /p>

6. Bake in the oven for 15 minutes and serve in a plate

For broad beans, it is best to peel them and eat them. Is it better to eat it without peeling it?

It’s hard to bite... Hehe~

How to peel fresh broad beans

When cooking, the watercress of broad beans is often used, but peeling broad beans is a laborious and laborious task. thing. It is recommended that you put the dried broad beans into a ceramic or enamel vessel, add an appropriate amount of alkali, and then pour hot water into the vessel for a few minutes. After taking it out, you can easily peel off the broad bean skin.

If the douban obtained by the above method has a slightly alkaline smell, just rinse it in clean water and the alkaline smell will naturally disappear.

However

When the broad beans are tender, they are fried and eaten with the skin on. They are delicious and nutritious. When the broad beans are old (thick black lines appear on the larger end, indicating that the beans are old), they usually need to be peeled off, cooked or fried. However, when cooking five-spice rotten beans (also called green onion beans), the skin should be left on. When dry broad beans are soaked and swollen, the skin should also be left on when cooking five-spice beans. This is because the skin is more fragrant and nutritious.

How to use broad bean skins to aid digestion: Stir-fried broad bean skins soaked in water and drank instead of tea can promote digestion, strengthen the stomach and quench thirst.

The diuretic method of broad bean peel is to drink an appropriate amount of broad bean peel decoction, 3 times a day, to facilitate urination.

Do you need to peel broad beans when cooking?

Of course broad beans and green beans are eaten with their skins peeled (the skins of the pods are peeled, not the beans, so there is no need to peel the beans)

A complete list of recipes for broad beans, how to make delicious broad beans

Stir-fried broad beans

Ingredients: 500 grams of fresh broad beans

Seasoning: 40 grams of cooking oil grams, a little chopped green onion, 1 tsp each of sugar, salt, and MSG

Method:

1. Heat the oil until it is eighty hot, add some chopped green onion, and then add the broad beans Stir fry the pan. When frying, the fire should be large so that the broad beans are fully heated.

2. Add water and simmer. Generally speaking, the amount of water needs to be equal to that of broad beans. In order to maintain the green color of the broad beans, the tender broad beans do not need to be stewed for too long. After the broad beans develop "black lines", you can add more water and cover the pot for a longer time.

3. Add salt after the skin of broad beans cracks. The amount of salt used is slightly more than that for stir-frying vegetables. Broad beans will be a little bitter after being cooked, so you need to add some sugar, then add an appropriate amount of MSG, and serve on a plate.

Ham and broad beans

Ingredients: 75 grams of cooked ham, 300 grams of fresh broad beans

Seasonings: 10 grams of sugar, 3 grams of MSG, 100 ml of milk soup, 10 ml of cooked chicken fat, 2 grams of refined salt, 30 ml of refined oil, 10 grams of starch

Method:

1. Peel the broad beans, remove the bean eyebrows, wash them with cold water, and Cook in boiling water. Cut the cooked ham into 0.3 cm thick and 1 cm rectangular cubes.

2. Heat the pot over medium heat. Pour in the refined oil until it is hot. Pour in the broad beans and stir-fry for about 10 seconds. Add the diced ham to the pot, then add the milk soup and add Boil sugar and refined salt for one minute, add MSG, dilute with wet starch to thicken, stir the wok, pour in chicken oil, and serve on a plate.

Broad beans with fish sauce

Ingredients: 200 grams of fresh broad beans, one crucian carp

Seasonings: salt, cooking wine, sugar, chicken essence, soy sauce, pepper, A little each of onion, ginger, and cooking oil

Method:

1. Wash the broad beans, put them into a pot of boiling water, add salt, green onion segments, and ginger slices, and cook until cooked Place on plate.

2. Remove the gills and scales of the crucian carp and wash the internal organs. Set the pot over high heat and pour in the oil. When the oil is 40% hot, add the crucian carp. When both sides are golden, add water. Cook over high heat until the crucian carp is tender and the soup is white. Add salt, chicken essence, pepper, sugar, cooking wine and soy sauce.

3. Pour the fish and soup onto the cooked broad beans and sprinkle a little green onion on top.

Pickled Bean Cake

Ingredients: 150 grams of mustard mustard, 150 grams of broad beans, 75 grams of lean meat

Seasonings: a little cooking wine, a little soy sauce, starch A little, 1/2 teaspoon, 1 teaspoon sugar, 4 tablespoons water

Method:

1. Cut the lean meat into shreds, mix in seasonings and marinate slightly; wash the broad beans, first Boil and cool; wash and chop the mustard.

2. Stir-fry the shredded pork with 3 tablespoons of oil. When it turns white, add mustard mustard and broad bean wedges and stir-fry together. Add wet starch, salt and sugar, stir well and serve.

Vegetarian fried gems

Ingredients: 150 grams of broad beans, 100 grams of tomatoes, 50 grams of pine nuts

Seasonings: refined salt, chicken essence, refined oil, starch

Method:

1. Cut the small tomatoes into four small pieces.

2. Cook broad bean wedges and pine nuts separately and set aside.

3. Add oil to the wok, add broad bean wedges and tomatoes, add refined salt and chicken essence and stir-fry, thicken with wet starch, add pine nuts and stir-fry evenly, then serve on a plate.

Stir-fried broad beans and leeks

Ingredients: 300 grams of fresh broad beans, 150 grams of leeks

Seasonings: 1 tsp of minced ginger, 1/2 of each sugar and salt 2 tsp, 1 tsp cooking wine, 1/2 tsp each onion and minced garlic, 1 tsp sesame oil, 1/2 cup water, a little MSG

Method:

1 , peel the broad beans into watercress, wash and drain the leeks and cut them into sections for later use.

2. Add 3 tablespoons of oil to the pan, add minced ginger and stir-fry until golden brown.

3. Put the broad beans into the pot and add water and stir-fry until cooked and soft.

4. Finally add leeks and seasonings and stir-fry for a while.

Stir-fried broad beans with shrimps

Ingredients: 500 grams of shrimps, 150 grams of fresh broad beans, 1 egg

Seasonings: onions, ginger, salt, MSG, A little each of pepper, cooking wine, starch, and refined oil

Method:

1. Peel the shrimp into shrimps, use onions, ginger, salt, monosodium glutamate, pepper, and cooking wine. Mix well and marinate, then coat with wet starch and egg white paste.

2. Peel the broad beans and break them in half, cook them and then pour them into cold water. Slice onion and ginger. Mix MSG, salt, wet starch, cooking wine and soup into juice.

3. Leave a little oil in the wok, stir-fry the broad beans quickly, add the shrimp, stir-fry a few more times, pour in the mixed juice, and stir well after the juice boils.

Scrambled eggs with watercress

Ingredients: 1000 grams of fresh broad beans, 3 eggs

Seasonings: salt, chopped green onion, refined oil, MSG

< p> Method:

1. Peel off two layers of skin from fresh broad beans, cut into watercress, cook in boiling water and drain. Crack the eggs into a bowl and add a small amount of salt and chopped green onion.

2. Put the pot on the fire, put in the oil and heat it up...

How to remove broad bean skin skillfully?

Put the dried broad beans into a ceramic or enamel vessel, add an appropriate amount of alkali, pour in boiling water and simmer for a quarter of an hour. After the ridges are soft, it will be much easier to peel. The peeled beans should be rinsed with water.

Is there any quick and easy way to peel broad beans?

Pluck off half of the broad bean sprouts and it will be easier to work on that side. I always do this.

Solved in two steps

Do you need to peel the broad beans?

The broad beans just picked from the plant have a green shell on the outside to protect them, and we eat their seeds

If they are tender, just eat the seeds, no need to peel them

If they are dry broad beans, you can peel them or not, depending on how you eat them

< p> How to peel off the skin of fresh broad beans easily

Fresh broad beans and fresh peas should have almost the same nutrition. When the skins of fresh broad beans were not very old, I ate them with the bean skins, because the crude fiber in modern people's diet is not enough, so it would be a pity to throw away the bean skins. Of course, when the tofu skin is older, it cannot be eaten and the bean skin can only be discarded.