Reading guide: Stir-fried broad beans directly into the pot, no wonder it is not delicious, do this step more, soft and glutinous and fragrant, not blackened and more flavorful. Recently, when I went to the street, the street is full of local broad beans, the price is cheap, and it is very tender, and it is more delicious than many out-of-season vegetables! And broad beans are my food from snacks to old food, when I used to study, when there was no vegetable to eat at school, my mother would make me a pot of broad beans, ride back at noon to get them, and then take them to learn to be both snacks and vegetables, think about that time, although it was very bitter, but very happy. Fava beans are also the food I eat the most every year, because fried fava beans are soft and glutinous and fragrant, and they are better than many vegetables.
Don't underestimate a small broad bean, its nutritional value, higher than most, according to research, broad beans are rich in "calcium, zinc, manganese, 8 kinds of essential amino acids, vitamin B1, vitamin B2, phospholipids, choline, fenugreek line", people who often eat broad beans, not only will have a better physique, but also the mind will be more flexible!
Although broad beans are delicious, there are many people who fry broad beans, either they are not delicious, or they are not fresh and tender to eat, and even some people's fried broad beans are black, which is caused by not mastering the correct practice. As far as I know, when most people fry broad beans, they wash the broad beans and put them directly into the pot to fry! Next, I will share with you the correct way to fry broad beans.
[Ingredients preparation]: 2 catties of broad beans, 100 grams of chives, salt, chicken essence, and rapeseed oil.
【How to fry broad beans】:
Step 1: Broad beans are divided into large broad beans and small broad beans, large broad beans have high water content and are more tender to eat, and small broad beans have high starch content, so they will be softer and glutinous when eaten. Buy the broad beans at home, first peel out the rice in the broad beans, and fry the rice immediately, let it go for a long time, the rice grains will turn black, and the moisture will also be lost, and then rinse the peeled broad bean rice.
Step 2: Put an appropriate amount of water in the pot, boil the water to a boiling boil over high heat, put a spoonful of salt and half a spoon of oil into the pot and stir well, salt can make the broad beans more flavorful in advance, add a little water to prevent the broad beans from blackening when blanching, and add oil to make the blanched broad beans brighter.
Step 3: Put the cleaned broad beans into the pot, blanch the broad beans on high heat for 90 seconds and then take them out, the broad beans must not be boiled for a long time, the broad beans can be boiled in 90 seconds, if the broad beans you buy are super tender, it is recommended to blanch for 60 seconds. Blanched broad beans need to be cooled immediately to prevent them from turning yellow.
Step 4: After heating the pot, put a spoonful of rapeseed oil into the pot, it is best to fry broad beans with rapeseed oil, because rapeseed oil is more fragrant than other oils, burn the oil until it smokes over high heat, put a spoonful of chives in the oil and fry for 4-5 seconds, so that you can fry the aroma of the chives.
Step 5: Put all the broad beans into the pot, fry on high heat for 20 seconds, then put a little salt and chicken essence into the pot and stir-fry seven or eight times, and finally put a handful of chives into the pot, continue to fry for 10 seconds before eating.
[Lao Hu has something to say]:
1. When frying broad beans, be sure to blanch broad beans, because broad beans themselves contain a lot of oxalic acid, if not blanched, the directly fried broad beans are not only astringent, but also not soft and glutinous to eat, and blanching broad beans not only effectively remove the oxalic acid in broad beans, but also boiled broad beans, which will make the starch in broad beans softer, so that broad beans eat softer and more glutinous and fragrant, which is also the trick of fried broad beans.
2. Although broad beans are delicious and have good nutritional value, they should not be eaten as meals, because the starch content of broad beans is high, and it is easy to get flatulent if you eat too much.
The above is the method that Master Hu shared with you today, if you don't fry broad beans well, or don't know how to fry them, you can follow my method to fry! If today's article is helpful to you, please click a follow, click a like, this is the greatest support for me. In the follow-up, Chef Hu will explain more cooking tips and health maintenance skills to everyone, and finally thank you for watching.