How to make sword beans yourself

The nutritional value of sword beans is very high, and the method of sword beans is also very simple. Let me share it with you:

Sword bean ingredients

Sword beans, perilla, mint, fish skin, pig skin, soy sauce, light soy sauce, sesame oil, peanut oil, salt, chicken stock

Kitchen knife, pot

Sword Bean Method/Steps

There are legume crops and wild beans called sword beans in various places, but due to regional differences, people's perception of sword beans is not the same kind of legume vegetables, so we should pay attention to distinguish them. The sword beans mentioned in this article are shown in Figure 1 below.

Pick the beans before they become old and stringy. The young beans will be crisp and refreshing. Remove the tip and end of the beans. If the beans are old and stringy, remove the side ribs, the fascia and seeds in the pods. Cut the beans into small pieces 0.3 to 0.5 cm wide horizontally, or diagonally.

Sword beans contain toxins. The toxin content in young pods is lower, while that in older pods is slightly higher. This is why it is best to pick and eat them when they are as tender as possible. The cut sword beans should be boiled in water first, over high heat until the water boils, and then boiled until the pods are no longer hard. Generally, it only takes about ten minutes of boiling water.

When cooking beans, the heat must be high so that the beans will be green in color and look good when served on the table. If you simmer them over low heat for too long, the beans will turn dark yellow, which is ugly and will change the taste.

Use a sieve to scoop up the cooked sword beans, put them in a basin and rinse them with clean water, then scoop up the beans and soak them in clean water. Change the clean water every three to four hours. Soak the sword beans for 24 hours and the toxins will be completely removed. If the temperature is high, there is a lot of water and the heat is high when cooking, and the water is changed frequently, it is not necessary to soak for 24 hours. You can eat it as soon as possible to prevent it from going bad. You can also verify the toxin residues manually. Just grab a small piece and put it in your mouth and chew it for a while. If there is no bitter taste, the toxins have been removed and you can eat it with confidence.

Sword beans can be stir-fried or used as a side dish for stir-fried meat. Sword beans can be paired with pork, chicken, beef, etc., and can also be used to make sword bean fish head soup. You can use your own combination. I usually make stir-fried sword beans, sword bean fish skin soup, and sword bean skin jelly.

Whether stir-frying or making a side dish, due to the long soaking, the sword beans need to be drained and stir-fried until the surface water is slightly dry to prevent the sword beans from being bland. If stir-frying, then add peanut oil, salt, basil powder, garlic, soy sauce, and then add a spoonful of broth to taste, stir-fry over medium heat for about 1 minute (until the broth is dry) and then remove from the pan.

To make fish skin soup, add mint, basil powder, soy sauce, salt and a spoonful of stock to the dried sword beans, stir-fry for about 1 minute and set aside. Then add water, ginger slices and garlic cloves to the pot, bring to a boil, pour the soaked fish skin and sword beans in, and simmer over high heat for 5 minutes. Then turn off the heat, add salt, chicken essence and sesame oil, and serve. Sprinkle some chopped green onions after serving.

Sword bean jelly is relatively simple. Pour five parts of water, one part of fish skin, one part of pig skin, and one part of sword beans into a pot, add some chopped green onions, garlic cloves, cinnamon powder, and crushed tangerine peel, and simmer them together in the pot over low heat until the fish skin and pig skin are soft and rotten. Then turn off the heat, add salt, sesame oil, and light soy sauce, stir evenly, pour it out of the pot into a bowl, let it stand and cool, and it will become jelly. If the temperature is relatively high and it will not freeze naturally, put it in the refrigerator for a while, and it will be frozen.