What's the difference between beans and broad beans?

It makes no difference. Broad bean is a kind of beans, also known as Hudou, Xiadou, Luo Dou and Doudou. It can be used for stir-frying and cold salad, and can also be made into various snacks, which is a popular food. Broad beans contain a lot of calcium, potassium, magnesium, vitamin C and so on, and the types of amino acids are relatively complete.

Broad bean contains a lot of protein, which is second only to soybean in daily consumption, and also contains a lot of calcium, potassium, magnesium, vitamin C and so on. And the amino acids are relatively complete, especially lysine.

Fried broad beans

Ingredients: 500g fresh broad beans.

Seasoning: 40g edible oil, a little chopped green onion, sugar 1 teaspoon, salt and monosodium glutamate.

Exercise:

1. Heat the oil to 80%, add some chopped onions and stir-fry the broad beans. When frying, the fire should be strong, so that the broad beans can be fully heated.

2, add water to boil, generally speaking, the amount of water needs to be the same as 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.

3. Add salt when the broad bean skin is cracked, and the amount of salt used 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.