Salt and pepper broad beans

I like to eat salt and pepper broad beans. I can eat them as snacks or bring them to the office. So today I will tell you how to make salt and pepper broad beans:

Salt and pepper broad beans [raw materials]

300g broad beans, 10g red pepper, 3g green onion, 5g ginger

Salt and pepper broad beans [Seasoning]

5g salt, 3g MSG, 5g Huadiao wine, 5g Sichuan pepper oil

Salt and pepper broad beans [production process]

1. Cut the green onion into rings, peel and slice the ginger, slice the red pepper, wash and soak the broad beans, and cut them with scissors;

2. Add oil to a pot and bring to a boil. Add broad beans and fry until crispy, then remove from the oil and drain.

3. Leave some oil in the original pot, sauté pepper slices, ginger, and onion, then add broad beans and stir-fry evenly;

4. Preparation: 10 minutes, cooking: 3 minutes.

[Special Tips] When frying broad beans, the oil temperature should be only 50%.

Salt and pepper broad beans [Nutrition and efficacy]

Broad beans have the effects of strengthening the spleen and removing dampness, treating indigestion and edema. Chinese medicine believes that broad beans also have the effect of astringing essence and strengthening the intestines. Broad beans are rich in protein, second only to soybeans, which is very beneficial for patients with small swellings caused by protein deficiency and chronic nephritis caused by it, and can also delay the symptoms of arteriosclerosis. Broad beans contain plant lectins, which have the effects of reducing swelling and anti-cancer, especially for gastric cancer, esophageal cancer, and cervical cancer. The crude fiber and other effective nutrients in broad beans have obvious effects on preventing human obesity, adjusting blood pressure and preventing obesity.

【Calorie】143 kcal per 100g

[Nutritional ingredients] Protein, carbohydrates, calcium, phosphorus, iron, carotene, dietary fiber, vitamin B1 and vitamin B2, etc.

【Nature and flavor】Sweet, neutral in nature.

[Selection and Purchase] The best broad beans are those with large grains and full kernels, without any blackening, insect damage or stains.

[Storage] Fresh broad beans can only be kept for two or three days, while dried broad beans should be packed and stored in a dry, cool and ventilated place.

[Edible] Fresh broad bean shells can be used to make soup, stir-fry, and add to porridge. The dried products can be used as a side dish, and can also be soaked and eaten fresh.