Boiled broad beans
Overview
I remember that when I was a child in the countryside, soybeans were planted on the field ridges every year. When the pods were ripe, I picked the pods and cooked them. Peel it open one by one, you will find the sweet soybean flavor, pink and pink texture, and you won’t get tired of eating it. After it was dried, I smashed it with my mother with a mallet. I was very happy. The soybeans came out. I kept some to eat and sold some. I haven’t cooked and eaten soybeans for many years~~~ I’m at home, so I can’t miss it when it’s on the market. Be worthy of all kinds of fruits and vegetables in season~~~
Tags
Ingredients
Steps
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Wash an appropriate amount of soybean pods in water, add a little salt and soak for a while, rinse again and drain. 234
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Prepare the pot, add enough water, add a small spoonful of salt before the water boils, and stir to make the pods more emerald in color.
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After the water boils, add the bean pods, bring to a boil, and turn to low heat.
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Cook the pods over low heat for about 15 minutes, stirring in between so that the pods are evenly heated. After cooking, take it out and control the water. Be careful of burning your hands~~~ I feel good eating it hot or cold.
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Peel the pods and stir-fry the beans.
