Sword Bean is also a fellow with many names. Its foreign names are JackBean,SwordBean. And its regional names are even more, for example: Jiedou, wild blade banteng, kudzu bean, blade bean, Dayi bean, Guandou bean, blade bean, and plum bean are all its regional names. This is due to our vast five thousand years of culture.
I also love sword beans very much. They can be used as a home-cooked dish, as a stuffing base, or as a cold dish. Today, I am serving you a simple and delicious cannon-starter dish. This was a guest from home that day, and I really couldn't think of a good cannon-starter dish to make. In a hurry, I brought the cannon-starter dish. In ten minutes, we served guests with this delicious, stylish bean paste and sword beans. Hehehe.
Those of you who serve first hope delicious food also love this simple bean paste and sword beans.
Bean paste sword beans
Recipe Recommendations
- sword bean 200 grams
- fine salt appropriate amount
Steps for Bean paste sword beans
1
Prepare to pick the sword beans and clean them up.
2
Add water to the soup pot and bring to a boil.
3
Add appropriate amount of fine salt.
4
After the soup is boiled, add the processed sword beans and blanch them for four minutes until they are ripe.
5
Then drain the blanched sword beans out of the pan, and add cold boiled water (or directly cold water).
6
Then drain the sword beans soaked in cold boiling water.
7
Add appropriate amount of assorted bean paste.Bean paste sword beans Make Tips
The soup water that is blanched until the sword beans must be boiled widely before putting the sword beans. After adding fine salt to the soup water, the sword beans will be blanched. The color of the sword beans will be more gorgeous.