Several ways to eat broad beans

There are actually many ways to eat broad beans. We can choose different methods according to our own tastes. Today I will share with you several common methods:

Weird-tasting broad beans

Ingredients: 600g broad beans

Ingredients:

Seasoning: 5g ginger, 5g garlic, 8g salt, 2g MSG, 40g brown sugar, 40g vinegar, 40g sesame paste, 3g pepper powder, 10g sweet noodle sauce, 30g bean paste, 25g chili oil, 2g alum, 150g peanut oil, as appropriate

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

Preparation method

1. Peel and wash the ginger and garlic, and chop them into fine pieces; process the bean curd into bean curd puree and set aside.

2. Remove impurities from the broad beans (dried broad beans), blanch them in boiling water, scoop them into a basin, add warm water, put in alum and stir well, soak for about 24 hours, drain the water when the bean shells are wrinkled, remove the black lines on the skin, and set aside.

3. Pour peanut oil into a wok and heat it to 60% hot. Add broad beans and fry until cooked and crispy. Remove from the pan and drain the oil.

4. Pour an appropriate amount of peanut oil into the wok again, heat it to 50% hot, add the mashed bean paste, minced ginger, and minced garlic and stir-fry until fragrant and colored, add salt, brown sugar, sweet noodle sauce, sesame paste, vinegar, pepper powder, chili oil, and MSG, mix well, pour in the broad beans, mix well, and it is ready to eat.

Mixed broad bean paste

Ingredients: 200g broad beans

Ingredients: 50g mustard tuber, 50g pickled mustard greens

Seasoning: 5g white sugar, 5g sesame oil, 2g MSG, appropriate amount

The taste is delicious, light and palatable.

Preparation method

1. Soak the dried broad beans in water, peel off the bean skin, put them in a clean bowl and put them in the steamer. Steam them until crispy, then take them out, put them in the pot and press them into paste with a spatula. Let them cool down and put them in a plate.

2. Wash the pickled Chinese mustard greens in water, squeeze out the water and cut into small pieces; wash the pickled mustard greens with water to remove the spicy residue and cut into fine pieces.

3. Put the chopped Chinese mustard and pickled mustard into the bean paste plate, add sugar, sesame oil and MSG, and mix well.