Broad bean soup recipe

Broad beans are a delicacy that can be stir-fried, deep-fried, or pan-fried. They are crispy and taste great, but they don't have to be eaten in this way. You can also cook them and make them into broad bean soup. When making broad bean soup, you need to pay attention to the fact that rock sugar and corn starch are indispensable, and you should also add some oil, because this will make it taste more fragrant.

Broad Bean Soup

Material

Ingredients: 500g broad beans, 50g spinach, 100g cherries,

Seasoning: 25g lard (suet), 50g crystal sugar, 50g corn starch

practice

1. Boil the broad beans in a pot, remove the shells, and press them repeatedly with a knife into a paste;

2. Cut the pork fat into pieces and boil until it melts;

3. Dissolve the rock sugar in boiling water and set aside;

4. Squeeze the spinach to make juice for later use;

5. Add sugar to water and soak until the water is ready for use;

6. Wash the wok and place it on the fire. When the wok is hot, add in the oil and heat it up;

7. Add the bean paste and stir-fry over low heat;

8. When the sand is formed, add spinach juice and sugar water, beat the foam, and add water starch into a soup;

9. Serve in a soup bowl and garnish with cherries.

Green broad beans

Material

5-6 green beans with heads, 6 jin of broad beans (about 1.5 jin after peeling), salt, MSG

practice

1. Wash the peeled broad beans with clean water and drain.

2. Remove the roots and heads of the washed green onions and cut them into small pieces.

3. Pour a proper amount of oil into the wok and heat it up (the oil temperature should be high). Add the green onion first and stir-fry until it brings out the flavor, then add the broad beans and stir-fry evenly.

4. Turn to medium heat and stir-fry for 5 to 6 minutes, sprinkle some salt and MSG and serve.

Broad Beans and Rice

Introduction: According to legend, broad beans were introduced to the Central Plains from the Western Regions by Zhang Qian in the Western Han Dynasty. Broad beans are rich in nutritional value. They can regulate the brain and nerve tissue, enhance memory, promote the absorption and calcification of calcium by bones, promote the growth and development of human bones, prevent cardiovascular diseases, lower cholesterol, promote intestinal peristalsis, and play a role in preventing colon cancer. Patients with hemorrhoid bleeding, indigestion, chronic colitis, uremia, etc. should not eat broad beans.

Material

100 grams of broad bean rice, 300 grams of shepherd's purse, 3 cloves of garlic, and appropriate amounts of oil, salt and chicken essence.

practice

1. Wash and peel the broad beans, wash the shepherd's purse, and chop the garlic.

2. Heat oil in a pan and sauté garlic, then stir-fry broad bean rice for a while.

3. Add the radish and stir-fry until soft and water is released.

4. Add salt and chicken essence to season.