Salt-water beans
By VicentaLakin
Do you remember a childhood like this: the beans come home every day after school, throw the school bag and run straight into the kitchen, open the lid, and there's salty beans in the pot that Mom cooked. There is a string of beads on their hands and a string on their necks; together with the little ones, "jumping the house" while pulling the "stroke beads" around their necks; and when we go home for dinner in the dark, the whiteness of their mouths and the whiteness of their bean bean bean beaks, and the tummy of their tummys, . . . . . . . . . every year, when the bean stings, these beautiful memories will rewind in their heads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . !
Recipe Recommendations
- broad bean 200 grams
- salt 1 scoop
- octagonal of 2
- cinnamon one
- geranyl one
- onion 1 tree
- Jiang one
Steps for Salt-water beans

1
Raw materials
2
Raw materials二
3
All the spices, except the beans, are in the pot and boiled with water
4
Ten minutes of fire
5
Cooking spices with beans: getting needle wires through the beans center
6
All the beans in turn
7
The beans are in the spice pan, drop a few drops of corn oil and add a little spoon of salt to the boiler
8
A little fire cover in 8-10 minutes
9
Five minutes after the fire
10
It's better dry water
11
Choose the older beans. No moisture, more pink, more delicious