Colorful broad beans ingredients and steps

Colorful broad beans taste fragrant and sweet, so how can we make them better at home? Today I will tell you how to make colorful broad beans:

Introduction to Colorful Broad Beans

Broad beans contain important components for regulating the brain and nerve tissue, such as calcium, zinc, manganese, and phospholipids. They are also rich in choline, which has a brain-boosting effect on enhancing memory. The calcium in broad beans is beneficial to the absorption and calcification of calcium by bones, and can promote the growth and development of human bones. Broad beans are rich in protein and do not contain cholesterol, which can improve the nutritional value of food and prevent cardiovascular diseases.

Colorful broad bean ingredients

Ingredients

200g fresh broad beans

50g shiitake mushrooms

Ham sausage 50g

1 egg

Ingredients

2g salt

Chicken essence 2g

Oil

Ginger chopped to taste

Steps/methods for making colorful broad beans

Add water to the pot, add some salt and oil, boil the water and blanch the peeled broad beans.

Chopped mushroom ham

Beat the eggs

Heat the oil in a pan, pour the beaten eggs in and stir with chopsticks

Add the blanched broad beans, shiitake mushrooms and ham. Stir fry.

Add salt, chicken essence and scrambled eggs, stir fry evenly.

Precautions

It is best to peel off the broad bean skin and blanch it

Note: How to make fried broad beans

Ingredients

Broad beans, oil.

Steps/Methods

​1. Soak the beans in cold water for a few days first. The beans in my house are heavy, so they need to be soaked for a long time, about three or four days. Fresh beans only need one or two days. Soak until the sprouts just show their heads. Remember to change the water every day.

The soaked broad beans on the chopping board are ready for processing.

In fact, the processing is quite simple. Just use a small knife to cut the tail. The length of the cut should be about half of the entire length of the bean. This is because there is moisture in the soaked beans. Cutting allows the moisture to drain away so that no oil will burst out during frying. Cut it like this.

Place the cut beans in a mesh container and let the moisture on the surface dry out for one to two days, turning them over and over during this time to prevent the skin on the outside from drying out while the inside is still damp.

The following steps are simple. Because I was out for something, my eldest brother had already fried the broad beans when I came back. I only saw the finished product, which is roughly: pour the oil into the pot when it is cold, and when bubbles appear at the bottom of the oil, you can put the dried broad beans into the pot. You can put a lot at a time. The surface of the beans is dry but the inside is moist, so they won't burst. It's like boiling water. Bubbles appear on the surface of the oil. Fry until it changes color. At this time, the bean skins are also fried. Remove from the pot, sprinkle some salt, and it's done.

Precautions

After making it, it is usually stored in a fresh-keeping box to keep it from getting dry or damp.