Creamy Spiced Beans

To make cream spiced beans, you need to prepare the necessary ingredients first, then mix the ingredients and put them in a jar for sealed storage to prevent the fragrance from evaporating and getting moldy. The essential ingredients for making creamy five-spice beans are cream and five-spice powder. The beans are generally dried broad beans, which take a relatively short time to make. Friends who like to eat it are recommended to try the method described below.

Preparation method

Required Ingredients

5 kg dry broad beans 1 g saccharin 25 g fennel 250 g refined salt

25 grams of cinnamon, 2 ml of cream essence; soybeans, pepper, angelica, star anise, bay leaves, angelica sinensis, grass fruit, cardamom, cinnamon, refined salt, sesame oil, pepper oil, soy sauce, celery, carrots, and bell peppers.

Production steps

1. Except for the cream essence, put other ingredients into the pot, add water and dried broad beans, bring to a boil over high heat, then simmer over low heat until the water is boiled dry, then stir-fry slightly to dry the broad beans.

2. Mix with cream flavoring. After cooling, store it in a sealed container to prevent the fragrance from evaporating and moisture from returning.

Production process

Creamy spiced beans are made with careful ingredients and cooked at just the right temperature. The raw materials used are broad beans specially selected from Yuyao County, Zhejiang Province. The selection is extremely strict. Yellow-skinned beans and worm-eaten beans cannot be used. Only green-skinned beans must be used, which are washed and boiled in water. The stove is used for cooking, with a pot of water and a pot of sugar water placed on it. When the water temperature in the water pot reaches about 60 degrees Celsius, put the washed broad beans in and cook for a while. When the beans are cooked, put them into the sugar water pot.

But before scooping out the beans, you must first put a certain proportion of saccharin, vanilla and essence in the sugar water pot, then sprinkle some salt on the scooped broad beans, and then stir them constantly after putting them into the sugar pot. When turning it over, use a colander to slowly push down from the edge of the pot. This will help the beans cook evenly. After about half an hour, when you see salt crystals appear on the bean skin, you can remove the beans from the heat and dry them in a bamboo container. After they are completely cooled and dry, they will become cream spiced beans.

Instructions

Taboo group

Creamy spiced beans are edible by most people.

1. It is suitable for the elderly, students taking exams, people who do mental work, people with high cholesterol and constipation;

2. People with coldness in the middle jiao should not eat it. People who have experienced broad bean allergy should not eat it again.

3. People with hereditary red blood cell deficiency, hemorrhoidal bleeding, indigestion, chronic colitis, uremia, etc. should be careful not to eat broad beans;

4. Children with favism should never eat cream spiced beans.