How to make broad beans with onion

The nutritional value of broad beans is very high, and eating broad beans regularly is good for our health. So how do you make broad beans with onion flavor?

Scallion-flavored broad beans:

Broad beans, green onions, oil, salt, sugar, chicken essence in appropriate amounts. Rinse the broad beans and drain the water. Cut a handful of green onions into chopped green onions. Heat a little oil in a pan, add the broad beans when the oil is hot. When the broad beans seem to crack in the middle, add a little water, cover, and turn to low heat. When the water is dried up, turn to high heat, add a handful of chopped green onions, salt, polysaccharide (the sugar should be twice as much as usual), add a little chicken essence and serve.

Scallion-flavored broad beans 2:

500g broad beans, 80g green onions, 50g peanut oil, 5g five-spice powder, 10g salt. Wash and dry the broad beans, stir-fry them in a peanut oil pan, and when the broad bean skins burst and are cooked, take them out and place them on a plate, then mix in chopped green onions, refined salt, and five-spice powder.

Scallion-flavored broad beans 3:

Fresh broad beans and chopped green onions. Peel the fresh broad bean pods and remove the small caps on the broad beans; heat the wok and add oil, then quickly stir-fry the broad beans; add an appropriate amount of boiling water and season with salt; cook over high heat until the broad beans are cooked through, sprinkle with chopped green onions and stir-fry, then serve.

Onion-flavored broad beans production tips:

When buying fresh broad beans, you must peel them and look at them. Choose those with green tendons, which are fresh. The skin is thin and the meat is tender, and the taste is soft and sticky. If the color of the tendons turns black, it means that the broad beans are not fresh, and the skin is thick and the meat is hard, and the taste is not good. When peeling the beans, you must remove the small caps on the broad beans, otherwise the broad beans will have a bitter taste after being cooked; broad beans must be peeled as they are cooked. If they are peeled too early, the broad bean skin will dry out and affect the taste.

Nutritional benefits of onion-flavored broad beans:

Broad beans have the functions of invigorating qi and strengthening the spleen, removing dampness and reducing swelling. The phospholipids contained in broad beans are components of nerve tissue and other membrane tissues. They are also rich in choline, which has the effect of enhancing memory. The crude fiber in broad bean skin has the effect of lowering cholesterol and promoting intestinal peristalsis. The vitamin C in broad beans can delay arteriosclerosis. In addition, some people believe that broad beans have a certain effect in preventing colon cancer.

warn:

Broad beans cannot be eaten raw. Raw broad beans should be cooked into mature products before consumption. Otherwise, it is easy to cause poisoning. Broad beans contain allergens. People with hereditary "favism" cannot eat broad beans and their products. They may even be allergic to broad bean pollen, and may develop acute hemolytic anemia or even coma. This is due to the lack of a certain enzyme in the body, which is a genetic defect. In addition, do not eat too much broad beans, especially do not eat a large amount of fresh broad beans at one time.