How to cook broad beans delicious, how to make broad beans delicious?

Raw materials for tender broad beans with garlic: 250 grams of tender broad beans, 2 grams of refined salt, 25 grams of garlic, 1 gram of monosodium glutamate, 25 grams of soy sauce, 5 grams of vinegar, 25 grams of cooked oil and chili. Directions:

Wash the fresh and tender broad beans, cook them in a pot of boiling water, scoop them up and put them in a dustpan, and mix them with 1 gram of salt when the water is slightly dry to make them tasteful. Put salt (1 gram), soy sauce, garlic paste, cooked oil chili, vinegar, monosodium glutamate, etc. in a bowl to make juice, pour into broad beans, and mix well. Features:

It is fresh and tender, the garlic flavor is prominent, and it is suitable for wine and rice.

2 Green salted broad beans Raw materials: 500 grams of fresh broad beans, 2 5 grams of refined salt, 0 5 grams of monosodium glutamate, 15 grams of sesame oil. Directions:

Peel the broad beans, boil them in a pot of boiling water until they are half raw, then put them in clean water to cool, drain the water, mix well with refined salt for 10 minutes, then add monosodium glutamate and sesame oil and mix well, and serve on a plate. Features: Emerald green and delicious, mellow and light.

3 Raw materials for special fried broad beans: 500 grams of dried broad beans, 30 grams of ginger, 40 grams of soy sauce, 30 grams of green onions, 50 grams of vinegar, 50 grams of brown sugar, 50 grams of lettuce oil, 30 grams of garlic, 1 5 grams of refined salt, 0 5 grams of Sichuan pepper, 30 grams of pickled red pepper. Directions:

Soak the dried broad beans in warm water until the skin is wrinkled. Ginger and garlic are minced, green onions are cut into fine flowers, soaked red peppers are cut into rings, shaped like fish eyes, raw peppercorns, brown sugar are finely crushed. Put the above seasonings in a bowl, add salt, soy sauce, vinegar, lettuce oil (25g) and 400ml of boiling water and stir well.

Heat the wok on the fire, pour in the broad beans and stir-fry with a spatula, fry until there is a popping sound, slowly pour the remaining lettuce oil from the side of the oil pan, and continue to shovel and fry, at this time, the louder and denser the explosion, quickly shovel the broad beans in the seasoning bowl, cover the stains tightly, and wait for a while to eat.

4 Broad bean paste Production method: Wash the dried broad beans and boil them in a pot over high heat, stop the fire and simmer for about 1 hour, then cook them over high heat, then pinch off the broad bean shells, use a coarse cloth, filter out the bean shells, and then add sugar or other types of condiments according to the desired taste, that is, into crude bean paste products.

Ingredients: 400 grams of broad beans.

Excipients: 3 red peppers, 1 star anise, an appropriate amount of onion, an appropriate amount of thin-skinned pepper, an appropriate amount of garlic, an appropriate amount of bean paste, an appropriate amount of edible oil, and an appropriate amount of refined salt.

1.Start by preparing all the ingredients. Dice the garlic and onion.

2.Add an appropriate amount of water to the pot and put the broad beans into a boil.

3.After boiling for one or two minutes, take it out and soak it in clean water for half an hour.

4.Add an appropriate amount of cooking oil to the pot, add diced onion and minced garlic over low heat, add spices and fry until fragrant.

5.Add broad beans, water to taste, and all seasonings. Once boiling, simmer for about 10 minutes. Can.

6.The finished product is shown below.

1. Beef and broad bean soup.

Ingredients: 300 grams of beef, 200 grams of broad beans.

Seasoning: salt, appropriate amount of chicken essence, 1 tsp sesame oil.

1. Wash the beef first, blanch it in boiling water and cut it into pieces for later use.

2. Wash the broad beans with water, soak and peel them for later use.

3. Put the beef into the pot, add water and turn on high heat to treat the eight ripeness.

4. Add broad beans again, turn to medium-low heat, cook until the cooked beans are rotten, add salt, and season with chicken essence.

5. Drizzle sesame oil before cooking.

2. Broad bean soup with pickled cabbage.

Ingredients: 1 00 grams of cabbage, 25 grams of fresh broad beans, 2 chicken gizzards, 20 grams of sea rice, 6 shiitake mushrooms, 50 grams of lean pork, 15 grams of vegetable oil, cooking wine, pepper, appropriate amount of water starch, 500 ml of fresh soup, salt, a little chicken essence.

1. Wash the cabbage and cut into shreds.

2. Wash the pork and cut it into shreds, blanch it in boiling water, add a little salt, mix well with water starch and starch.

3. Hull broad beans; Clean the chicken gizzards, cut them into a knife piece, blanch them in boiling water until they turn over the flowers, and remove them.

4. Soak the sea rice in boiling water and rinse it well; Wash the shiitake mushrooms and remove the stems and cut into shreds.

5. Put the wok on the fire, put in the oil to heat, stir-fry the cabbage, add the fresh soup, cook it slightly, put the shredded meat into the pot, cook the cooking wine, skim off the foam, and then put in the sea rice and eggplant, chicken gizzard, broad bean, mushroom, wait for the pot to boil for a while, add salt, pepper and chicken essence to taste.

3. Stir-fried shrimp with broad beans.

Ingredients: 125 grams of fresh broad beans, 100 grams of shrimp, 50 grams of cooked ham, 3 shiitake mushrooms.

Seasoning: 1 tsp salt, 1 tbsp cooking wine, 1 tbsp vegetable oil, chopped green onion and minced ginger.

1. Wash the shiitake mushrooms, remove the stems and cut them into cubes; Cut the ham into small cubes; Wash the shrimp and remove the shrimp line; Wash the broad bean kernels and remove them.

2. Heat the wok, add vegetable oil, and when it is hot, put in the shrimp and slide it away, remove and drain the oil.

3. When the oil is boiled to 50% hot, put in the ham and slide it off, remove and drain the oil.

4. Leave a little base oil in the wok, put chopped green onions, minced ginger and stir-fry until fragrant, add ham, shrimp, broad beans, and mushrooms and stir-fry evenly, add refined salt, and stir-fry in cooking wine, and you can eat.

Scrambled eggs with broad beans and fried broad beans with minced meat are all delicious.

1. Scrambled eggs with broad beans.

Ingredients: fava beans, eggs, chili peppers.

Method: Wash the broad beans, crack the eggs into a bowl, and stir together. Stir-fry the eggs in a bulletproof oil pan and set aside.

Wash and chop the green onions, ginger and garlic, then put them in the oil pan to stir out the fragrance, cut the chili peppers and put them in and stir-fry, put the broad beans in it after a while, add some salt to taste, pour the eggs into it, add some chicken essence and sugar to enhance the freshness, and turn off the fire after frying.

2. Stir-fry broad beans with minced meat.

Preparation materials: pork, broad beans are pure.

Method: Wash and chop the pork, wash the broad beans and roll the hail, wash and cut the green onion and ginger. Pour a little cooking oil into the pot first, add chopped green onion and minced ginger after heating, stir-fry until fragrant, pour in the minced meat and continue to stir-fry.

Stir-fry until seven ripe, then pour in the broad beans and stir-fry evenly. Then put the water in it, add some salt and soy sauce and simmer until the broad beans are cooked, then add some chicken essence to taste, and then the fragrant fried broad beans with minced meat are done.

In fact, broad beans have this name because of "bean pod-like like old silkworms", and some people call it Hu Dou, which is said to be the food brought back by Zhang Qian's envoy to the Western Regions, and was later widely planted in China.

It is best to make stewed broad beans, prepare ingredients: half a catty of broad beans, several chives, oil, and an appropriate amount of hidden chain salt.

Production steps: It is best to eat fresh broad beans and peel them, rinse them with water and drain them, pick and wash the chives and shake them dry, and then chop them for later use; After the pot is heated, add more oil than usual to stir-fry, then pour in more than half of the chopped green onions, and slowly stir-fry over low heat to bring out the fragrance.

When the green onion fragrance wafts out, put the broad beans in and stir-fry it, simply stir-fry well, pour in some water, and almost just past the broad beans; Add a little salt to taste, cover the pot and simmer for about 3 minutes, after opening the lid, put the remaining half of the minced green onion in, stir-fry evenly over high heat, the soup is thickened, and the newly added green onion fragrance is stimulated.

This method is very simple, and it can best reflect the fragrance and taste of broad beans, so it is best to make fresh broad beans, and frozen thawing can also be done, but it is not suitable for drying and then soaking. Kaisun green onion is recommended to be divided into two parts to add it, so that the silkworm and the beans are wrapped in the fragrance of green onions, and the aroma of the whole dish is also more layered.

I recommend a dish of fried chicken with spring bamboo shoots with broad beans, adding broad beans to the stir-fried spring bamboo shoots and chicken breast, which can not only enhance the overall aroma, but also enrich the taste of silver and fast, and feel the unique aroma and glutinous texture of broad beans.

Broad beans with scallion oil are delicious. Here's how:

1. Heat the pan with cold oil and put two-thirds of the green onion on a small plate.

2. Slowly stir-fry over low heat to bring out the fragrance of shallots.

3. Put the broad bean rice into it and stir-fry, stir-fry a few times, add an appropriate amount of water, and then add a little salt to taste.

4. Cover and simmer for two or three minutes. Finally, add the remaining minced shallots, and reduce the juice over high heat.

The fresh broad beans bought back, wrapped in the outer skin, the pork slices are marinated for a while with cooking wine, salt, and lake laughing powder, and the carrots are sliced for later use.

Blanch the broad bean liquid in hot water to remove the beany smell and ripen quickly when stir-frying. I feel that some of them are older, and the broad bean skin is also removed, and the tender ones can be fried directly.

The carrots are also blanched in hot water, put oil in the pot, put in the meat slices when the oil temperature is 30% hot, and add a little light soy sauce after the meat slices are fried and discolored.

Add chopped green onions, pour the carrot slices into the pot, add broad beans and stir-fry evenly, add a little salt, add a little chicken essence to taste, stir-fry evenly and then get out of the pot.

Deep-frying crispy broad bean technology: take the bean Xin crispy jin and dissolve it quietly in cold water, add 250 catties of cold water and stir well, then add 100 catties of broad beans and Qibi Li and stir again. Soak still for 2-5 days.

After taking it out, clean and cut it, dry the surface moisture of the surface of the mold, and fry it in the pan. Put the oil temperature in the pan at 180-190 degrees, change it to about 130 degrees after frying and fluffing, and fry the water until it is golden. Season and cool thoroughly before packaging and selling.

Broad beans are boiled and eaten in the end, because there is too much oil in fried products, which is not good for the body.

Take 500 grams of raw broad beans and soak them in 35 degrees water until the broad beans originate.

Ingredient; 5 grains of large ingredients, 5 grams of peppercorns, 10 grams of fragrant Duan Chen.

Use a stainless steel pot, put the ingredients in the stove, wait for the pot to boil, and then put in the soaked broad beans.

Cook over medium heat for 15 minutes.

The taste is fragrant and palatable, and it is a good product for drinking wine and left-hand food.

It is best to make stewed broad beans, prepare ingredients: half a catty of broad beans, a few chives, appropriate amount of oil and salt.

When the green onion is fragrant again and again, it is fried with beans, slightly fried evenly and thrown into Zhuqing, and a few new beans are just that; Under a little bit of salt taste late let the ants, cover the yard buried on the pot lid and simmer three deep Zhong right, after opening the lid to slip half of the end into the green onion, stir-fry over the fire, the juice is thickened, and the new green onion fragrance can be put on the plate.

It is best to make stewed broad beans, and prepare liquid-resistant materials: half a catty of broad beans, several chives, appropriate amount of oil and salt. It is best to eat fresh broad beans and peel them, rinse them with water and drain them, pick and wash the chives and shake them dry, and then chop them for later use; After the pot is heated, add more oil than usual to stir-fry, then pour the minced green onion into it and bury it in a half, and slowly stir-fry over low heat to bring out the fragrance of Changshen.

When the sail wafting out of the green onion fragrance is noisy, put the broad beans in and stir-fry them, simply stir-fry them well, and pour in some water, almost just before the broad beans; Add a little salt to taste, cover the pot and simmer for 3 minutes, put the remaining half of the minced green onion into it after opening the lid, stir-fry evenly with the big cover sedan chair, and the newly added green onion fragrance can be stimulated.

Raw broad beans, you can boil broad beans in salted water, you can fry broad beans, and pair them with shrimp and corn;

Cooked broad beans can be fried with cumin

I burn broad beans in the spring to fry the green onions, add water must use boiling water, so that the broad beans will not be suddenly contracted and hardened by the cold. It's a home-cooked old dish. The combination of broad beans and wild shallots is a perfect match, and last week we pickled two catties of wild shallots, in fact, we call it garlic here.

Boiled five-spice beans, or fried orchid beans, fresh can be fried with large chili peppers and sliced meat.

The broad bean family lead guess often touches the envy method and laughs, which is simple and easy to make and delicious.

Fava beans are fried and delicious, and their method is as follows:

Ingredients: 200g broad beans, 10g salt, appropriate amount of blended oil. Pie and Lee.

Excipients: 1g of pepper powder, 2g of five-spice powder, 1g of pepper, 1g of chili powder, 10g of sugar.

1. Wash the broad beans and soak them in water the night before.

2. Then put it in the boiling water and blanch it, remove it and drain it, pull it horizontally and vertically with a blade, dry it and set aside.

3. After heating another pot, pour in the oil, and then add the broad beans when the oil is cool.

4. During the period, you can use a shovel to stir it from time to time to make the heating more uniform.

5. Use a shovel to shovel some broad beans and pluck them, if they make a crisp sound, they can be taken out to cool.

6. Put the drained oil and cool the broad beans into a fresh-keeping bag, and add the powdered sugar, Sichuan pepper powder, five-spice powder, pepper powder, chili powder and salt.

Precautions for buying broad beans

1. Choose clean, neat, and pest-free broad beans, preferably freshly picked to ensure a better taste.

2. The shell of broad beans should be bright green, shiny, full and elastic.

3. Observe the size of broad beans, try to choose broad beans of uniform size, and the taste of cooking is more consistent.

4. You can press it gently when selecting, if there is a bullet shed matching, it means that the broad beans are fresh; If it feels fluffy, it means that the fava bean dust is not fresh for a long time.

5. Smell the smell of broad beans, there should be a fragrant taste, if there is a peculiar smell, it means that the broad beans are not fresh and should not be eaten.

Fava beans can be made into shallot-flavored broad beans, fried tender broad beans, steamed broad beans, etc. 1. Green onion and broad beans: 1000 grams of broad beans, appropriate amount of green onions, 1 teaspoon of salt, 1 teaspoon of sugar, appropriate amount of water starch, and appropriate amount of oil.

Peel off the shells of fresh fava beans and rinse them for later use. After the wok is heated, add the oil and stir-fry the broad beans quickly. Add a teaspoon of salt and sugar to taste, and add a small half bowl of water starch to thicken.

Cook on high heat for about 15 minutes and cook thoroughly, sprinkle with chopped green onions and stir-fry well. <

1. Green onion and broad beans1. Prepare the ingredients: 1000 grams of broad beans, an appropriate amount of green onions, 1 teaspoon of salt, 1 teaspoon of sugar, an appropriate amount of water starch, and an appropriate amount of oil.

2. Peel off the shell of fresh broad beans, rinse and set aside.

3. After the wok is heated, add oil, and stir-fry the broad beans quickly.

4. Add a teaspoon of salt and sugar to taste, add a small half bowl of water starch to thicken.

5. Boil the broad beans over high heat for about 15 minutes to cook thoroughly, sprinkle with chopped green onions and stir-fry well.

2. Stir-fry tender broad beans1. Prepare the ingredients: 350 grams of tender broad beans, 1 tablespoon of salt, 10 Sichuan peppercorns, and 3 dried chili peppers.

2. Peel the broad beans, put water in the pot, put the broad beans in the water after boiling, and cook for about 10 minutes.

3. Put oil in the oil pan, add peppercorns and dried chili peppers after the oil is hot, and stir-fry until fragrant.

4. Pour in the boiled broad beans, fry until the skin is slightly dry, add salt and stir evenly.

3. Steamed broad beans1. Prepare ingredients: 150 grams of broad beans, appropriate amount of salt, appropriate amount of sugar, appropriate amount of oyster sauce, a little chicken essence, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 clove of garlic, appropriate amount of chopped green onion, and a little chili.

2. Remove the outer skin of the broad beans, clean them, and steam them for 8 minutes.

3. Put light soy sauce, dark soy sauce, oyster sauce, salt and chicken essence in a bowl.

4. Stir-fry the minced garlic in the pot and add the soup to bring to a boil.

5. Add chopped green onion and soup to the steamed broad beans.