How to cook broad beans in shell

There are many ways to cook shelled broad beans. They can be made into fried broad beans, stir-fried broad beans, etc. They can also be made into ham sausage beans, which are all common methods. Many people do not like to eat the broad bean shells when eating broad beans, so they will throw them away. In fact, the nutritional value of broad bean shells is also very good. They are rich in protein, especially dietary fiber, and have a good effect in promoting digestion.

How to cook broad beans in shell

1. Stir-fried broad beans

Ingredients: 500 grams of fresh broad beans.

Seasoning: 40 grams of cooking oil, a little chopped green onion, 1 teaspoon each of sugar, salt and MSG.

practice:

1. Heat the oil until it is 80% hot, add some chopped green onions, then stir-fry the broad beans. When frying, the fire should be high so that the broad beans can be fully heated.

2. Add water and simmer. Generally speaking, the amount of water should be equal to the amount of broad beans. To keep the broad beans green, the tender broad beans do not need to be simmered for too long. After "black lines" appear on the broad beans, you can add more water and cover the pot for a longer time.

3. Add salt after the skin of the broad beans cracks, using slightly more salt than when stir-frying vegetables. The broad beans will taste a bit bitter after being cooked, so you need to add some sugar and an appropriate amount of MSG, then serve.

2. Ham and broad beans

Ingredients: 75 grams of cooked ham, 300 grams of fresh broad beans.

Seasoning: 10 grams of white sugar, 3 grams of MSG, 100 milliliters of milk soup, 10 milliliters of cooked chicken oil, 2 grams of refined salt, 30 milliliters of refined oil, and 10 grams of starch.

practice:

1. Peel the broad beans, remove the bean heads, wash them with cold water, and cook them in boiling water. Cut the cooked ham into 0.3 cm thick and 1 cm long dices.

2. Heat the pan over medium heat, pour in refined oil until hot, pour in the broad beans, stir-fry for about 10 seconds, add the diced ham, then add the milk soup, sugar and salt, cook for one minute, add MSG, dilute with wet starch, shake the pan, drizzle with chicken oil, and serve on a plate.

3. Fish sauce broad bean

Ingredients: 200 grams of fresh broad beans, one crucian carp.

Seasoning: a little salt, cooking wine, sugar, chicken essence, soy sauce, pepper, onion, ginger and cooking oil.

practice:

1. Wash the broad beans, put them into a pot of boiling water, add salt, scallion segments and ginger slices, cook until cooked and then put them into a plate.

2. Remove the gills and scales of the crucian carp and clean the internal organs. Light a wok and pour in oil. When the oil is 40% hot, put in the crucian carp. When both sides are golden brown, add water and cook over high heat until the crucian carp is tender and the soup is white. Add salt, chicken essence, pepper, sugar, cooking wine and soy sauce.

3. Pour the fish and soup onto the cooked broad beans and sprinkle with a little chopped green onion.