Complete recipes for soaking dried broad beans

Dried broad beans must be soaked in advance before cooking, generally for 3 to 5 days. During this period, the water should be changed several times, especially in summer. It is best to soak them in the refrigerator to avoid deterioration. After soaking, dried broad beans can be used to make many dishes, such as fried broad beans, stir-fried broad beans, etc. In addition, fennel broad beans are also a famous snack, especially in Lu Xun's hometown.

Fried broad beans

Ingredients: 5-6 green onions with heads, 6 pounds of broad beans (about 1.5 pounds after peeling), salt, MSG. Method: 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). First add the green onion 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.

Spiced Broad Beans

Introduction: New and tender broad beans start to be available in early May and are delicious. By the end of the month, the broad beans are off the market, but they are still delicious if cooked with five-spice powder. This method is very simple and is a side dish to go with wine. Ingredients: some broad beans, appropriate amounts of salt and five-spice powder. Method 1. Wash the broad beans and peel off the old skin. 2. Add five-spice powder and salt, and add water and broad beans to the same level. 3. Cook for 3 minutes.

Ingredients: 500g broad beans, 1 star anise, 1g pepper, 3 dried chilies, 1 small piece of cinnamon, 1 teaspoon (5g) salt, 1000ml water. Method: 1. Rinse the fresh broad beans with running water to remove the loose soil on the surface, and then pick out the incomplete broad beans. 2. Put the washed broad beans, star anise, peppercorns, dried chili peppers, cinnamon, salt and water into a small soup pot. 3. Bring water to a slight boil over high heat, then simmer over low heat for about 8 minutes. 4. Remove from heat, let the broad beans cool completely, and let them soak in the soup and marinate for about 30 minutes to allow them to absorb the flavor. 5. Finally, drain the remaining soup in the pot and serve the cooked fennel and broad beans on a plate. Tips 1: Fresh broad beans are very soft and tender and should not be cooked for too long. If you choose old broad beans, you can extend the cooking time appropriately. 2. The fennel beans mentioned in Lu Xun's "Kong Yiji" and Tianjin's traditional food Wudou are very similar to the above-mentioned methods, but fennel beans are made from dried young broad beans, while Tianjin's Wudou is made from dried old broad beans. It can be made according to the different types of broad beans purchased.