Tianjin specialty snack boiled black beans (spiced broad beans)

Overview

Black beans, a special snack in Tianjin. It’s actually boiled spiced broad beans, also called fennel beans. According to legend, Emperor Qianlong was touring the south incognito along the canal. When he arrived at Muzhuangzi (today's Mucun) in the north of Tianjin, the boat landed and passed a shop. He smelled the fragrant aroma and aroused his appetite. The shopkeeper serves the steaming sprouted black beans on a lotus leaf. After Qianlong ate it, he was full of praises. He still thought about it when he returned from his southern tour. He ordered the owner Mu to go to the palace and cook sprouted black beans. He must eat them for breakfast every day, so it became a palace food.

Tags

• snacks
• home cooking
• old man
• late night snack
• spring recipes
• tianjin snacks
• remove dampness
• lose weight
• alpinia
• amomum villosum
• angelica dahurica
• cardamom
• cinnamon
• dried broad beans
• licorice
• lilac
• shannai
• star anise
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Ingredients to prepare: dried broad beans: 500g

   

2. 2 Ingredients: Cloves, Angelica dahuricae, cardamom, licorice, kaempferol, galangal, bay leaves, cinnamon, star anise, cloves, fennel, Amomum villosum, Sichuan peppercorns: appropriate amount, salt: 30g

   

3. 3 Sieve out the remaining beans (pick out unhealthy beans with black spots, stains, etc.).

   

4. 4 After rinsing with clean water, soak it in warm water of about 40 degrees for 24 hours. The water surface should be twice as high as the beans, because dry broad beans consume a lot of water, so they need to absorb enough water.

   

5. 5 After soaking in warm water for 24 hours, the dried broad beans absorb enough water and become plump.

   

6. 6 Control the water, cover it tightly with a drawer cloth soaked in warm water, place it in a warm place, and wait for germination.

   

7. 7 Rinse the beans with water every morning, cover them with a damp cloth, and continue to sprout. The length of bean sprouts is optimal in about two days.

   

8. 8 A close-up of the optimal bean sprout length, about 1cm.

   

9. 9 Cook the beans. Add water to the pot to cover the broad beans twice as much. Put in the strainer filled with spices and start cooking over high heat. During the cooking process, the foam should be continuously beaten. After the water boils, add cold water and repeat several times.

   

10. 10 When the broad beans become transparent (as shown in the picture), add 30g of salt.

    

11. 11 Continue cooking over high heat until the broad beans become soft and sandy (as shown in the picture). Cover the pot and turn to minimum heat for about 8 minutes. Soak in the soup overnight to fully absorb the flavor. It is best eaten the next day after heating. (END)

    

12. 12 As long as you squeeze the authentic "black beans" with your hands, the skin will remain on your fingers. You don't need to chew the beans in your mouth. They will melt when you sip them with your tongue. The delicate taste and unique mellow aroma slowly spread, making you endless aftertaste.

    

13. 13 Broad beans are good for nourishing the stomach. This special snack is nutritious and delicious, and is a good side dish to accompany wine. Not only that, because of its soft taste, it is especially suitable for the elderly and children.

    

14. 14 Picking up a bowl of hot "black beans", the melodious cries in the alley echoed in my ears: "Noodles~~black beans! Black beans~~come hot~~"...

    

15. 15 There are flowers in spring, moon in autumn, cool breeze in summer and snow in winter. If there is nothing to worry about, it is a good time in the world.