How to make broad beans delicious?

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1, stir-fried broad beans raw materials: 400g broad beans, 25g winter vegetables, 50g winter bamboo shoots, 5g soy sauce, 3g monosodium glutamate, cooking wine 10g, 5g starch (corn), 3g salt, 50g peanut oil, 2g ginger, 3g sugar and sesame oil 10g.

Operation: Peel fresh broad beans; Wash the winter bamboo shoots and dice them; Chop winter vegetables and ginger; Put soy sauce, cooking wine, monosodium glutamate, refined salt and sugar into a bowl to make sauce for later use; Heat the wok with oil, put it in a Jiang Mo wok, stir-fry the aroma, and add winter vegetables, broad beans and diced winter bamboo shoots; Stir-fry for a while, add the prepared sauce, add appropriate amount of broth, thicken with wet starch, pour in sesame oil, and stir well. Serve.

2, broad bean porridge ingredients: 60 grams of broad beans, rice 100 grams. Method: Boil broad beans and rice into porridge. Medicinal: Take it every morning and evening. Description: strengthen the spleen and stomach, clear away heat and promote diuresis; It can be used for treating chronic gastritis, hypertension, obesity, peptic ulcer, nephritis edema and hyperlipidemia.

3, broad bean cake ingredients: 250 grams of broad beans, brown sugar 150 grams. Method: Soak broad beans in clear water, peel them, cook them in a pot, add brown sugar, mix well, grind them into mud, use beer bottle caps as molds, and make the cake stuffing into cakes.

Medicinal: When eaten as a snack, the dosage is voluntary. Description: diuretic, detumescence, blood stasis, lipid-lowering; Can be used for treating malabsorption syndrome, malnutrition edema, arteriosclerosis and hypertension.

4. Sweet and sour broad bean raw materials: 500g broad bean, 50g peanut oil, 0/00g brown sugar/kloc, 25g ginger, 25g garlic (white skin), 50g pickled pepper, 50g green onion, 50g soy sauce, 3g pepper powder, 75g vinegar and 3g salt.

Operation: cut ginger and garlic into powder respectively; Put Jiang Mo, minced garlic, pickled pepper, pepper powder, vinegar, sugar, soy sauce and refined salt into a bowl, add warm water and mix well; Blanch broad beans with boiling water until they float on the water surface, take them out and drain them; Set fire to the wok and inject oil; Heat the wok, add the broad beans, shovel them into the seasoning bowl, and cover with curing 15 minutes. Stir and marinate again15min, then stir well and sprinkle with chopped green onion.

5. Garlic broad bean raw materials: 300g of broad bean, 20g of garlic (white skin), 2g of chili oil, 3g of salt, 5g of monosodium glutamate 1 g, 5g of soy sauce and 0g of vinegar 10.

Operation: Wash the tender broad beans, put them in a boiling pot and cook them, remove the moisture and add salt and mix well; Mix garlic (mashed), monosodium glutamate, soy sauce, vinegar and Chili oil to make a sauce; Pour the sauce into the broad beans and stir well.

6. Fried shrimps with broad beans Raw materials: 500g of shrimps, tender broad beans 120g, eggs 1 piece, 600g of big oil (about 50g of actual consumption), 4g of salt and monosodium glutamate, cooking wine 15g, pepper 1g, 3g of ginger, 5g of onion, etc.

Features: fresh color, fragrance, tender and delicious.

Operation: Cover the shrimps with 1.5g of onion, ginger, salt, monosodium glutamate, 1g of pepper and 5g of cooking wine, mix well, pick out the onion and ginger when cooking, and paste with wet starch (12g) and egg white. Peel the broad beans and break them in half. Boil them in boiling water and then put them in cold water. Slice the onion and ginger. Mix soup with 3 grams of monosodium glutamate and salt, 8 grams of wet starch and cooking wine. Leave a little oil in the cooking, stir fry the broad beans quickly, add the shrimps, stir fry a few times, pour them correctly, and turn the juice evenly after boiling.

Nutritional value: shrimp meat-shrimp is mainly divided into green shrimp and seawater shrimp, and common green shrimp, grass shrimp and crayfish are all green shrimp. Shrimp meat is tender and delicious, and it is a good product for nourishing and strengthening yang.

7. Ham and broad beans Raw materials: 75g cooked ham and 300g 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 in the pot, add milk soup, add white sugar and refined salt, cook for one minute, add monosodium glutamate, thicken wet starch, stir-fry, and drizzle with chicken oil, and serve.

8, fried broad beans raw materials: 500 grams of fresh broad beans seasoning: 40 grams of cooking oil, a little chopped green onion, sugar, salt, monosodium glutamate each 1 teaspoon.

Practice: 1. Heat the oil for eight minutes, 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.

9. Fish sauce and broad bean petals Ingredients: 200 grams of fresh broad beans, a seasoning for crucian carp: a little salt, cooking wine, sugar, chicken essence, soy sauce, pepper, onion, ginger and cooking oil.

Practice: 1. Wash broad beans, put them in a boiling water pot, add salt, onion and ginger slices, cook until cooked and put them in a plate.

2. Crucian carp goes to gills and scales, and the internal organs are 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.

3. Put the fish and soup on the cooked broad bean petals and sprinkle with a little onion.

10, sauerkraut bean paste ingredients: potherb mustard 150g, broad bean petals 150g, and lean meat 75g.

Seasoning: a little cooking wine, a little soy sauce, a little starch, 1/2 teaspoons, 1 teaspoon sugar, 4 tablespoons water.

Practice: 1, shred lean meat, add seasoning and marinate slightly; Wash broad beans, cook first and then pour; Wash and chop potherb mustard.

2. Stir-fry shredded pork with 3 tbsp oil first. When it turns white, add wild vegetables and broad bean petals and stir fry, and add wet starch, salt and sugar. Stir well and serve.

13. Vegetarian fried gem raw materials: broad bean petals 150g, tomatoes 100g, pine nuts 50g.

Seasoning: refined salt, chicken essence, refined oil, starch. Practice: 1. Cut the tomato into four small pieces. 2. Cook the broad bean petals and pine nuts separately for later use. 3. Put oil in a wok, add broad bean petals and tomatoes, stir-fry refined salt and chicken essence, thicken with wet starch, add pine nuts, stir-fry and serve.

14, stir-fried leek with broad bean petals Raw materials: fresh broad bean 300g, leek 150g seasoning: 1 tsp Jiang Mo, 1 2 tsp sugar and salt, 1 tsp cooking wine,1tsp chopped onion and garlic.

Practice: 1, peeled broad beans and cut into watercress, washed leeks and drained, and then cut into sections for later use.

2. Add 3 tablespoons of oil to the oil pan and stir-fry until golden brown.

3. Put the broad beans into the pot and fry them with water until they are cooked and soft. 4. Finally, add leek and seasoning and stir fry for a while.

15, fried shrimp with broad beans raw materials: shrimp 500g, fresh broad beans 150g, eggs 1.

Seasoning: onion, ginger, salt, monosodium glutamate, pepper, cooking wine, starch, refined oil.

Practice: 1. Peel the shrimp into shrimp, marinate it with onion, ginger, salt, monosodium glutamate, pepper and cooking wine, and paste it with wet starch and egg white.

2. Peel the broad beans and break them in half. Cook them and then cool them in cold water. Slice the onion and ginger. Mix monosodium glutamate, salt, wet starch, cooking wine and soup to make juice.

3. Leave some oil in the pot. After the broad beans are quickly fried, add the shrimps, stir-fry a few times, pour in the prepared juice, and turn the juice evenly after boiling.

16, douban scrambled eggs raw materials: fresh broad beans 1000g, eggs with three seasonings: salt, chopped green onion, refined oil and monosodium glutamate. Practice: 1, peel off two layers of fresh broad beans to form douban, cook with boiling water and drain. Beat the eggs into a bowl and add a little salt and chopped green onion.

2. Set the pot on fire, add big oil to heat it, pour in eggs and stir fry, then add watercress, stir fry with slow fire, and add monosodium glutamate to serve.

17, crispy broad beans mixed with bamboo shoots. Mushroom raw materials: fresh broad beans and bamboo shoots 180g each, 8 seasonings for mushrooms: 1 teaspoon of sweet soy sauce, 2 tablespoons of soy sauce,12 teaspoons of sugar, sesame oil and monosodium glutamate.

Practice: 1, shell the fresh broad beans, burn them until cooked, drain the water and put them in a big bowl; Shelled bamboo shoots, boiled in water for about 20 minutes, diced and placed on broad beans; Soak mushrooms, remove pedicels, divide everything into four parts, add a little salt, sugar and oil, mix well, and steam for 15 minutes.

2. Mix seasonings for later use. 3. Mix broad beans, bamboo shoots and mushrooms together, add seasonings and mix well, and serve.

18, tofu stew raw materials: fresh broad beans 100g, tofu 100g, and yam 20g.

Seasoning: a little salt and monosodium glutamate, 500 grams of soup.

Practice: 1, make the soup well; Peel fresh broad beans and divide them into two petals; Cut tofu into 5 cm square slices; Slice the yam.

2. Pour the soup into the saucepan, add salt, add broad beans and yam, boil over high fire, stew over low fire for 3 minutes, then add tofu, and add appropriate amount of monosodium glutamate after boiling.

19, spicy bean raw material: fresh broad bean 750g seasoning: oil 150g, salt 5g, cooking wine 5g, sugar 5g, pepper noodles 10g, monosodium glutamate 5g, pepper noodles 10g and sesame oil 5g.

Practice: 1. Wash fresh broad beans, peel off buds, put them in a pot, add cold water, cook them and take them out.

2. Put a clean wok on the stove, add broad beans to dry the water, add oil, salt and cooking wine, stir fry a few times, add sugar and pepper noodles, stir fry a few times, add monosodium glutamate, pepper noodles and sesame oil, stir fry evenly and put them in the pot.

20, garlic broad bean raw materials: 300 grams of fresh broad bean, cucumber 100 grams of seasoning: garlic, Chili oil, soy sauce, salt, monosodium glutamate, sugar, vinegar, sesame oil, chopped green onion.

Practice: 1. Cut cucumber into 1 cm square cubes, add salt and marinate, and drain the water after taste.

2. After the broad beans are cooked, put them in a bowl with diced cucumber.

3. Add garlic paste, Chili oil, soy sauce, salt, monosodium glutamate, sugar, vinegar and sesame oil in turn, mix well and sprinkle with chopped green onion.

2 1, potherb and broad bean soup Ingredients: potherb and fresh broad bean seasoning: chicken soup, cooking wine, chicken essence, onion, ginger, cooking oil and sesame oil.

Practice: 1. Wash (pickle) wild vegetables, cut them into powder with a sharp knife, peel fresh broad beans, process them into broad bean petals, wash them, and wash onions and ginger and shred them for later use.

2. Put water in a pot. After the water is boiled, pour in the broad bean petals and cook them. Take them out and put them on a plate.

Turn on the fire and pour the oil into the pot. When the oil temperature is 3-40% hot, add shredded onion and ginger, stir-fry mustard seeds, add cooking wine, chicken soup and chicken essence, boil for 5 minutes, then pour in broad bean petals, pour in sesame oil and serve in a soup plate.