Ingredients and methods of cooking broad beans with onion

Today I’m going to tell you how to make scallion-flavored broad beans. It’s very simple and you can learn it in just a few minutes.

Ingredients for Scallion Broad Beans:

Fresh broad beans and chopped green onions.

Onion-flavored broad beans:

1. Peel the fresh broad bean pods and remove the small caps on the broad beans;

2. Heat the wok and add oil. When the oil is hot, add the broad beans and stir-fry quickly;

3. Add appropriate amount of boiling water and salt to taste;

4. Cook over high heat until the broad beans are cooked, sprinkle with chopped green onions, stir-fry and serve.

Broad beans contain a lot of protein and no cholesterol. They are second only to soybeans in the beans we eat daily. They also contain a lot of calcium, potassium, magnesium, vitamin C, etc. The dietary fiber in broad bean skin can lower cholesterol and promote intestinal peristalsis.

Fresh broad beans are fragrant and delicious, and are deeply loved by people. However, broad beans are not suitable for everyone. Some people will be allergic to broad beans, induce favism, and cause acute hemolytic anemia.

There are three things you must remember when eating broad beans:

1. Broad beans must be cooked thoroughly before eating;

2. Do not eat too much broad beans, especially do not eat a large amount of fresh broad beans at one time;

3. People who have suffered from favism are strictly prohibited from eating broad beans to prevent the disease from happening.

In addition, there are three tips for eating fresh and tender broad beans:

1. When buying fresh broad beans, be sure to peel them and look at them. Choose those with green tendons, which are fresh. They have thin skin and tender meat, and are soft and sticky. If the tendons turn 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.

2. Be sure to remove the small caps on the broad beans when peeling them, otherwise the broad beans will taste astringent after being cooked;

3. The broad beans must be peeled as they are cooked. If they are peeled too early, the skin will dry out and affect the taste.