[Encyclopedia of dried broad beans after soaking]_How to do_Production method
Dried broad beans must be soaked in advance before making them. Generally, they should be soaked for 3 to 5 days. During this time, change the water a few times, especially in the summer.Avoid deterioration. Dried broad beans can make a lot of dishes after soaking. You can fried broad beans, stir-fry broad beans, etc. In addition, fennel broad beans are also a famous snack, especially in Lu Xun’s hometown.
Stir-fried broad bean material?
6, 6 broad beans (approximately 1 and a half pounds dialed), salt, monosodium glutamate method 1, peeled broad beans, washed with water and drained.
2. Will the washed blue?
Go to root?
Cut your head small.
3. Pour the right amount of oil into the wok and heat it up (the oil temperature should be high).
煸 Stir-fry the flavor and pour in broad beans.
4. Go to the medium heat stir-fry 5?
After 6 minutes, sprinkle some salt and MSG will come out immediately.
Brief introduction of spiced broad beans. In early May, the new and tender broad beans started to go on the market. It was delicious. By the end of the month, the broad beans were sold, but it was also delicious to cook with spiced powder.
This method is very simple and is a side dish for wine.
Material Broad beans, salt, allspice amount.
Method 1: Wash the broad beans and peel off the old skin.
2. Add allspice and salt, add water and fava beans to make it flat.
3. Cook for 3 minutes.
Fennel broad bean material: 500g broad beans, 1 star anise, 1g pepper, 3 dried peppers, 1 piece of cinnamon, 1 teaspoon of salt (5g), 1000ml of waterIncomplete broad beans.
2. Put the washed broad beans, star anise, pepper, dried pepper, cinnamon, salt and water into a small soup pot.
3. Bring the water in the small soup pot to a low boiling point over high heat, then turn to low heat and cook slowly for 8 minutes.
4. Then leave the fire, cool the fava beans thoroughly, and soak the fava beans in the soup, pickle for 30 minutes to become flavor.
5. Finally, drain the remaining soup in the pot and put the cooked fennel and broad beans into the dish.
Tip 1: Fresh fava beans are very soft and tender and should not be cooked continuously. If you replace old fava beans, you can increase the cooking time appropriately.
2. The fennel beans mentioned in Lu Xun’s “Kong Yiji” and Tianjin traditional food doudou are very similar to the above. The fennel pea is made of dried tender fava beans, and the tiandou pea is used in dryThe old fava beans can be made according to the different types of fava beans bought.