Fried chives and broad beans

Today I would like to recommend a delicacy to you, fried broad beans with leeks, which is very delicious. I often eat it at home, so today I will tell you how to make it:

Fried chives and broad beans Ingredients:

250g broad beans, 50g leeks

Fried chives and broad beans seasoning:

Salt, chicken powder, pepper, water, vegetable oil

How to make fried broad beans with leeks

1. Peel the broad beans, wash and drain

2. Pick and wash the chives and cut them into small pieces about 3cm long

3. Put some oil in a clean pot, heat it over high heat until it is 90% hot, add the chives and stir-fry until fragrant.

4. Then add broad beans and stir fry

5. When the broad beans turn dark green, add 1.5 spoons of salt and 1/2 cup of water, stir well, cover the pot and simmer for 5 minutes.

6. When the water is 80% dry, add chicken essence and pepper powder for seasoning, simmer over high heat until the juice is reduced slightly, then serve.

Nutritional Benefits

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. If you are taking an exam or are a mental worker, eating broad beans appropriately may have a certain effect. The vitamin C in broad beans can delay arteriosclerosis, and the dietary fiber in broad bean skins can lower cholesterol and promote intestinal peristalsis. Modern people also believe that broad beans are one of the anti-cancer foods and are effective in preventing colon cancer.

Dietary taboos

Leeks grown in February are the most suitable for human health. People with low blood pressure, anemia, and children who can't get up every morning must seize the opportunity of February leeks and eat as much leeks as possible to replenish their bodies. Eating more leeks can nourish the kidneys and warm the yang, benefit the liver and strengthen the stomach, promote qi and blood circulation, and moisten the intestines and relieve constipation. Leeks have a warming effect on the human body, and can also increase physical strength and promote blood circulation. People who often have cold hands and feet, cold lower abdomen, backache, or women with late menstruation can eat more leeks, but people with tonsillitis, nasal pyogenes, and otitis media should not eat leeks.