Ingredients: broad bean 1 000g, onion, salt 1 teaspoon, sugar1teaspoon, starch and oil.
1, peel the fresh broad beans and wash them for later use.
2. After the wok is heated, put the oil and stir fry the broad beans quickly.
3. Add a spoonful of salt and sugar to taste.
4. Add half a bowl of water starch to thicken.
5. Cook over high fire until the broad beans are cooked.
6. Sprinkle with chopped green onion and mix well.
Broad bean: alias Hu dou, leguminous pea, is an annual or perennial herb. It was born in the warm wetland of 63 north latitude, and can resist the low temperature of -4℃. Its taproots are short and thick, with many fibrous roots, stout and erect stems, and even pinnately compound leaves. The tendrils at the top of leaf axis are shortened to short tips, stipules head-shaped or nearly triangular oval. Leaflets are usually 1~3 pairs, oval and wedge-shaped at the base. Racemes axillary, pedicels nearly absent, calyx bell-shaped, corolla white, ovary linear sessile, pods thick, seeds 2-4, seeds leathery, hilum linear, black, flowering in April-May and fruiting in May-June. Native to the Mediterranean coast of Europe, but also distributed from southwest Asia to North Africa. It is cultivated all over China, mainly in the south of the Yangtze River.