How to eat broad beans

My mother brought some broad beans from her hometown. I didn’t know what to do with them or how to make them delicious. So I looked up some specific methods online. Let’s take a look together:

How to eat stir-fried broad beans:

Material

3 pounds of broad beans, 2 cloves of garlic, 4 or 5 shallots

practice

1. Heat the pan with cold oil, add the garlic slices after the oil is slightly hot, stir-fry until the aroma comes out, add the broad beans and stir-fry until the beans turn green and darker;

2. Add a small amount of water, cover the pot and simmer for 4-5 minutes (if you are not sure, you can taste it and make sure the beans are soft), add salt and a small amount of sugar;

3. Finally, add a handful of chopped green onions and stir-fry for a while before serving.

Tips

1. Don't be scared by the 3-jin portion. It comes with the bean pods. After peeling them, it's only a medium bowl. I ate it all in one meal.

2. When buying, be sure to use your eyes. The black ones cannot be fried like this. You can't buy peeled beans. You have to peel and fry them immediately so that the skin can be more tender.

3. When the stir-fry is almost done, add a handful of chopped green onions. This way, the stir-fry will be very fragrant and will not have a beany smell. Fresh broad beans are delicious in themselves, so you don’t need to add chicken essence.

How to eat fresh broad bean and ham stewed rice:

Material

Fresh broad beans, ham or bacon, raw rice, salt, chicken stock

practice

1. Wash the rice, soak it in water for 15 to 20 minutes, then remove it and soak the remaining water for later use; this step can be done according to the process of stewing rice at home. The amount of water used to soak the rice is about the same as that used in a rice cooker. Put your index finger perpendicular to the surface of the rice, and the amount of water should be at the first joint of the index finger, which is about 1/3 of the index finger;

2. Put twice as much oil in the wok as usual. When the oil is hot, turn to medium heat and fry the ham or bacon until the fat part starts to become transparent. Pour in the broad beans and add half a cup of water to cover the broad beans.

3. After the water boils, pour the soaked rice into the pot, add salt and stir-fry evenly;

4. Pour the remaining water in step 1 into the wok, and add appropriate amount of salt according to personal taste. Because the ham itself contains salt, please add it according to your taste. When the water boils, pour all the ingredients into the rice cooker, press the spring, and simmer for 10 minutes after the rice cooker pops up.

How to eat fried broad beans and shrimp:

The color is fresh, delicious and tender.

Material

Main ingredients: 500 grams of shrimp, 120 grams of tender broad beans, 1 egg, 600 grams of lard (actual consumption is about 50 grams), 4 grams each of salt and MSG, 15 grams of cooking wine, 1 gram of pepper, 3 grams of ginger, 5 grams of green onions, 20 grams of wet starch, and 25 grams of soup.

practice

(1) Mix the shrimp with 1.5g each of scallion, ginger, salt, MSG, 1g of pepper, and 5g of cooking wine, and cover with a paste. When cooking, remove the scallion and ginger, and coat with wet starch (12g) and egg white.

(2) Peel the broad beans and break them in half. Boil them in two boiling waters and then rinse them in cold water. Slice the green onions and ginger. Add 3 grams each of MSG and salt, 8 grams each of wet starch and cooking wine, and mix with the soup to make juice.

(3) Leave a little oil in the stir-fry, quickly stir-fry the broad beans, then add the shrimps and stir-fry for a few more times. Pour in the cooked sauce and stir well after the sauce boils.

How to eat chopped pepper broad bean rice:

Material

Broad bean rice, eggs, red chopped pepper

practice

1. Beat the eggs, fry them in oil and set aside

2. Use the oil from scrambled eggs to add the chopped red pepper first, stir-fry until fragrant, then add the broad beans and rice and fry until the color turns green, then add the scrambled eggs, add a little salt and chicken essence to taste

3. Pour a small amount of broth and cook briefly.