How to make broad bean soup

Broad beans are a common bean ingredient and a favorite food of many of our friends. The nutrients contained in broad beans are also very high, and they have a good effect on supplementing the nutrition of the human body. Using broad beans to cook soup is also a common method. The broad beans can be selected as dry or fresh ones. The taste will be relatively different, so choose according to personal taste.

Ingredients

50 grams of dried broad beans, 50 grams of coriander, 200 grams of tofu, 20 grams of fine salt, 50 grams of tofu skin, 5 grams of baking soda, 20 grams of fresh taro, 20 grams of flour, 20 grams of dried taro, 5 grams of cardamom noodles, 20 grams of mushrooms, 200 grams of walnut oil, and 20 grams of red and green dried orchid.

Preparation method

1. Soak the dried broad beans in clean water for 12 hours, peel and separate. Boil the fresh taro, peel it and cut it into shreds. Soak the tofu skin until soft and cut into pieces. Cut the tofu into cubes, wash and cut the mushrooms into shreds after they are swollen. Fry the dried taro and red and green dried orchid in oil until they are soaked, then take them out and crush them into small pieces. Wash the coriander and cut into sections.

2. Put walnut oil in a wok and heat it to 70% hot. Add broad beans and stir-fry until cooked. Pour in boiling water and baking soda and cook until the soup turns milky white. Use a colander to scoop out and drain the water. Mash it into fine mud and put it back into the soup. Add fresh taro, tofu, mushrooms, and tofu skin and cook until cooked. Stir in flour and cook until the soup is thick. Add salt, cardamom powder, and coriander for seasoning. Ladle into a bowl and sprinkle with dried taro powder and red and green dried orchid powder.

How to keep broad beans green?

1. Peel the broad beans, wash them, soak them in clean water and add 1/2 teaspoon of salt to the water.

2. Boil some water in a small pot, and add the soaked broad beans after the water boils.

3. Add 1 teaspoon of sugar when blanching broad beans.

4. When cooking broad beans, immediately soak them in cold boiled water and take them out when eating; do not put them directly into the bowl.

5. Before eating, peel the green skin on the surface of the broad beans in water, then take it out and put it in a bowl for cold mixing or cooking.

In addition, if you cannot eat all the broad beans in one go, do not peel the green skin. Mix with a little white sugar, put it in a bag and freeze it in the refrigerator. When eating, just repeat steps 4 and 5.