Sichuan is the area where the most broad beans are grown in China. Now fresh broad beans are on the market, and the price is quite cheap. I bought some yesterday to make the unique "pickles and beans" of our hometown. Unfortunately, there are no pickles unique to our hometown here.
The pickles in my hometown are made of radish tassels. The harvested radish tassels are hung in a cool and ventilated place to dry and washed. Squeeze the water and cut into fine powder. Add salt and mix well, dry with a dustpan and other things, and then put them into the jar. Seal it and you can eat it in a month. The prepared pickles can be stored well for 3-5 years. The older the pickles, the more fragrant the taste.
bean sprouts
Recipe Recommendations
- broad bean 300g
- sprouts 50g
- Jiang 1 small piece
- dried chili 4-5 a
- pepper 7-8 grain
- salt appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for bean sprouts
1
Wash the broad beans, garlic sprouts, ginger, and dried peppers, dice the garlic sprouts (separate the diameters and leaves), dice the ginger, and circle the peppers for later use.
2
Heat the pan with oil, heat it, add minced ginger, garlic (diameter), pepper, and pepper, and immediately add the broad beans and stir-fry.
3
When the color of the broad beans becomes greener, add salt and a small bowl of water, cover and cook until the soup in the pot is half less, turn the beans over, then "cover" the sprouts on top, and cover and boil the soup dry (Because the sprouts are salty, the amount of salt should be less than that used when cooking).
4
Add the garlic leaves and stir-fry well (of course, you can also add MSG).