How to make frozen broad beans delicious and simple, how to make frozen broad beans delicious The pr

If it is a quick-frozen broad bean, you must know the correct way to eat, as long as you master the correct production method, you can not only eat the delicious broad bean, but also absorb good nutrients, so today I recommend the three most popular ways to eat for you.

space 1. Stir-fried shrimp with broad beans.

1.Wash the broad beans and rice, peel the fresh shrimp and pick out the shrimp line, cut the ginger into fine pieces, and two small red peppers (you can also do without);

2.Add salt, cornstarch and pepper to the shrimp, 3Grasp and marinate well;

4.Blanch the broad beans in boiling water with salt and a few drops of oil;

5.Drain and set aside;

6.Prepare cornstarch, salt, white pepper and water to make water starch

7.Heat a pan, add an appropriate amount of oil, add ginger slices and red pepper and stir-fry;

8.After stir-frying until fragrant, add the shrimp and stir-fry;

9.After the shrimp are stir-fried and discolored, add the blanched broad beans and rice to stir-fry together;

10.Then add the previously adjusted water starch, 11Reduce the juice on high heat;

12.Remove from pan and serve.

space two, snow cabbage broad beans.

1.Wash the cabbage and cut it into small pieces of about 1 cm, and soak it for a few hours if it is salty.

2.Wring out the water of the cabbage by hand.

3.Put oil in a pan, pour in broad bean paste and stir-fry.

4.Stir-fry until slightly transparent.

5.Pour the cabbage into the pan and stir-fry the water until it is 90% dry.

6.Stir the cabbage to the side of the pot, add oil in the middle, and sauté the minced ginger until fragrant.

7.Stir-fry the cabbage and minced ginger evenly.

8.Pour in the previously stir-fried broad bean paste.

9.Pour in the dark soy sauce and add an appropriate amount of water to boil.

10.Add a pinch of sugar.

11.Taste the taste and add a pinch of salt.

12.Sprinkle in chopped green onion and stir-fry evenly.

13.Turn off the heat, sprinkle in MSG and stir-fry evenly.

space 3. Broad bean porridge.

1.Wash the fresh broad beans, wash the rice and millet and soak in water for 15 minutes.

2.Bring water to a boil and add the rice and millet.

3.Bring to a boil over high heat, cover and turn off low heat.

4.The rice is almost cooked, and then add the broad beans and cook them together.

5.Stir with a pinch of salt.

In about a minute, the broad beans have been cooked, the porridge is thick, the rice is rotten, and the heat is turned off.

It is best to blanch frozen broad beans with boiling water before freezing, so that they can be stored for a long time and have a good taste. The shredded pork with fried cabbage and dried beans from thawed broad beans is very delicious. Put oil in the pot and stir-fry the green onions, ginger and garlic until fragrant, add shredded meat and stir-fry white, then pour in the cabbage and stir-fry, and finally pour in the broad bean paste and stir-fry to taste.

1. Ingredients: broad beans, pepper and salt, spicy powder, oil. Method:

To make this salt and pepper broad bean, you need to put the broad bean in the refrigerator and freeze it for a while, freeze it for a few hours before taking it out, and use a knife to make a cut on the top of the broad bean. Pour oil into the pot, put the broad beans in cold oil, and fry them over high heat. (Be sure to put the pan in cold oil!)

Remember this 1 point, otherwise the fava beans you fried will not be crispy, and they will be charred and black, which will not taste good. After frying the broad beans until they are set, turn to low heat and fry them slowly. Fry the broad beans until they change color, crisp, and yellow, and they are fried.

Place a layer of paper towels on the bottom of the bowl, remove the fried broad beans, and place them in a bowl. Kitchen paper towels can absorb excess oil from broad beans. Remove the paper towels, pour salt and pepper and spicy powder into the broad bean bowl, pick up the bowl and shake it evenly.

This dish of salt and pepper broad beans is ready, and the broad beans are particularly crispy.

2. Ingredients: appropriate amount of shrimp, a small piece of tofu, 60 grams of broad beans, appropriate amount of white pepper, 1 tablespoon of salt, a little chicken essence, and a little sesame oil. Steps:

Prepare the ingredients, thaw and peel the broad beans, remove the shrimp and remove the shrimp line, cut the tofu into small pieces, put a little white pepper on the shrimp, mix well and marinate for 5 minutes. Pour fava beans in a pot of cold water. Add salt.

When the broad beans are soft, pour in the shrimp and cook the shrimp until they change color. Pour in the tofu and bring the water to a boil to turn on the heat. Add the essence of chicken.

Add sesame oil to taste, and you can finish by putting it on a plate.

3. Ingredients: 300g of frozen broad beans, 5g of green onions, 2 slices of ginger, 5g of edible salt, 3g of chicken essence, 5ml of peanut oil. After the broad beans are thawed, clean and set aside, cut the green onion and ginger slices, heat the pan with cold oil, put in the green onion and ginger to stir fragrant, put in the broad beans and stir-fry, then add a little boiling water, boil over high heat, until the broad beans are ripe.

Add salt and chicken essence to taste, and you can get out of the pot and put it on a plate.

4. Materials: Take out the broad beans overnight in advance and put them in the refrigerator to thaw them. Wash the fava beans and drain.

Heat the pan, add a small amount of peanut oil, when the oil is hot, pour the broad beans into the pot and stir-fry, stir-fry for three minutes, add an appropriate amount of water, and simmer. After the water boils, add an appropriate amount of salt, light soy sauce, and simmer over medium heat for 10 minutes. After the soup is dried, it tastes right, and it can be taken out of the pot, without adding any seasoning, the taste of broad beans is fresh and fragrant, soft and glutinous, and the soup is sweet.

Fava bean scrambled eggs, broad beans are annual or perennial herbaceous plants, leguminous plants. It is one of the important edible beans in legumes and vegetables, which can be stir-fried, cold dressed, and made into various small foods, which is a popular food. Broad beans contain a lot of protein, second only to soybeans in the beans eaten daily, and also contain a lot of calcium, potassium, magnesium, vitamin C, etc., and the types of amino acids are relatively complete, especially rich in lysine.

IngredientsRecipe Calories: 2395 (kcal) Ingredients: Appropriate amount of broad beans, appropriate amount of eggs.

1. Scrambled eggs with broad beansPrepare the materials. Crack the eggs in a bowl and stir to combine.

Pour in the broad beans and stir-fry for a short while.

When the color of the broad beans turns green, add the red pepper and stir-fry evenly.

Pour the mixture of eggs evenly over the broad beans.

When the egg is half set, turn the broad beans over.

When the egg mixture is cooked, chop the green onion and add an appropriate amount of salt to taste.

9. Serve it out, and the finished product.

Second, the practice of crispy broad beans1.Prepare the raw materials: Peel the broad beans and set aside.

2.Add water to a boil and blanch the broad beans.

3.Remove the broad beans and drain.

4.Add salt to the beans.

5.Then add pepper powder, pepper powder, cumin powder, chili powder, five-spice powder.

6.Knock in 1 egg.

7.Stir to combine.

8.Add the flour again. Continue stirring to combine.

9.Heat a pot with an appropriate amount of vegetable oil.

10.Put a little fava beans in the pot and don't rush to flip.

11.After observing the crispiness of the broad beans, push them with a spatula.

12.Remove the fried broad beans from the pan and serve on a plate.

The slippery source materials that need to be prepared in advance include: 300 grams of broad beans, 5 grams of salt, 2 grams of Sichuan pepper, 2 grams of bay leaves, 2 star anise, and 2 grams of fennel.

1. After thawing, wash and remove the skin of frozen broad beans and soak them in cold water.

2. Put it in a small pot and add water**.

3. Add more salt.

4. Then add a few bay leaves, spices, peppercorns, and cumin to the pot.

5. Cover the lid and let the reeds cook for 10 minutes.

6. When the time is up, it is served out and completed.

Stir-fried broad beans. Ingredients: 500 grams of fresh broad beans.

Seasoning: 40 grams of oil, a pinch of chopped shallots, 1 teaspoon each of sugar, salt and monosodium glutamate.

Method: Heat the oil until it is eight minutes hot, add some chopped green onions, and then stir-fry the broad beans in the pot. When stir-frying, the heat should be large so that the broad beans are fully heated.

Add water and simmer, generally speaking, the amount of water should be the same as that of broad beans. In order to maintain the green of broad beans, the tender broad beans do not need to be stewed for too long. When the skin of the broad beans is cracked, add salt, using slightly more salt than stir-fried vegetables.

Broad beans will have some bitterness after cooking, so you need to add some sugar, add an appropriate amount of monosodium glutamate, and serve on a plate.

Efficacy: Clears away heat and nourishes the stomach.

Ham fava beans. Ingredients: 75 grams of cooked ham, 300 grams of fresh broad beans.

Seasoning: 10 grams of sugar, 3 grams of monosodium glutamate, 100 ml of milk broth, 10 ml of cooked chicken fat, 2 grams of refined salt, 30 ml of refined oil, 10 grams of starch.

Method: Peel the broad beans, remove the bean eyebrows, wash them with cold water, and cook them in boiling water. Cooked ham cut into centimeter-thick, 1-centimeter-long cubes.

Heat the pot on medium heat, pour in the refined oil until hot, pour in the broad beans, stir-fry for about 10 seconds, put the diced ham in the pot, then put in the milk soup, add sugar and refined salt, burn for one minute, add monosodium glutamate, dilute and thicken with wet starch, stir the wok, pour chicken fat, and put it on the plate.

Efficacy: Appetizing and spleen-invigorating.

Broad bean paste with fish sauce.

Ingredients: 200 grams of fresh broad beans, a crucian carp.

Seasoning: salt, cooking wine, sugar, chicken essence, soy sauce, pepper, green onion, ginger, a little cooking oil.

Method: Wash the broad beans, put them in a pot of boiling water, add salt, green onions, ginger slices, cook until cooked, and put them on a plate. Remove the gills and scales of the crucian carp and wash the internal organs.

Sit in the pot and pour in the oil, put in the crucian carp when the oil is hot, add water when frying until golden on both sides, cook over high heat until the crucian carp is rotten and the soup is white, add salt, chicken essence, pepper, sugar, cooking wine, soy sauce. Serve the fish and soup on top of the boiled broad bean paste, and sprinkle a little green onion on top.

Efficacy: Nourishing the body and invigorating the qi.

This is how to eat a few broad beans that we recommend to you, these broad beans are more homely, the methods are relatively simple, we can make them at home, but the taste must not be bad, don't miss it.

Hello, 1. Soak and drain with broad beans (locally called Luohan beans), put fennel, cinnamon, salt and edible mountain naphthalene into the pot, put an appropriate amount of water, and cook slowly over a simmer to absorb the condiment juice from the skin to the bean meat. This fennel bean is greenish-yellow in color. The skin is wrinkled, the bean meat is soft and chewy, and the flavor is sweet.

2. When fresh broad beans are boiled in salted water, they will eat the original flavor, which is very delicious with a breath of water. The broad beans in front of me are like greenhouse crops and are not very fresh for long-distance transportation, so they must be accompanied by some meat to bring them fresh. There is also some bacon in the refrigerator, cut into small pieces two fingers wide, fry oil in a frying pan, fry green onions, put broad beans, and some water, and the operation room is immediately filled with a fresh and charming taste.