Ingredients: 500 grams of fresh broad beans.
Seasoning: 40g oil, a little chopped green onion, 1 tsp sugar, salt and monosodium glutamate.
Practice: heat the oil to 80% heat, add some chopped shallots, and then stir fry the broad beans. When frying, the fire should be strong, so that the broad beans can be fully heated. Stew with water. Generally speaking, the amount of water should be equal to that of broad beans. In order to keep broad beans green, tender broad beans don't need to be stewed for long. After the "black line" appears in broad beans, you can add more water and cover the pot for a longer time. When the broad bean skin is cracked, add salt, and the amount of salt is slightly more than that of fried vegetables. Broad beans will taste bitter when cooked. You need to add some sugar and monosodium glutamate, so you can eat them.
Efficacy: clearing heat and nourishing stomach.
Ham and broad bean
Ingredients: 75g of cooked ham and 300g of fresh broad beans.
Seasoning: sugar 10g, monosodium glutamate 3g, milk soup 100ml, cooked chicken oil 10ml, refined salt 2g, refined oil 30ml, starch 10g.
Practice: Peel broad beans, remove eyebrows, wash them with cold water and cook them in boiling water. Cut the cooked ham into cubes with a thickness of 0.3 cm and a length of 1 cm. Heat a pot over medium heat, pour in refined oil until it is hot, pour in broad beans, stir-fry for about 10 second, add diced ham into the pot, add milk soup, add white sugar and refined salt, cook for one minute, add monosodium glutamate, thicken wet starch, stir-fry, drizzle with chicken oil, and serve.
Efficacy: appetizing and invigorating the spleen.
Fish sauce and broad bean petals
Ingredients: 200 grams of fresh broad beans and one crucian carp.
Seasoning: salt, cooking wine, sugar, chicken essence, soy sauce, pepper, onion, ginger, cooking oil.
Practice: Wash the broad beans, put them in a boiling water pot, add salt, onion and ginger slices, cook until cooked, and put them on a plate. The crucian carp has its gills and scales removed and its internal organs washed. Ignition in the pot, pour in oil, add crucian carp when the oil is 40% hot, add water when frying until both sides are golden, cook with high fire until the crucian carp is rotten and the soup is white, and add salt, chicken essence, pepper, sugar, cooking wine and soy sauce. Put the fish and soup on the cooked broad bean petals and sprinkle with a little onion.