Sweet and sour broad beans

Overview

Fresh broad beans are rich in nutrients, but the seasonality is so strong that they disappear almost instantly, and the time they appear in the northern market is even shorter. Eat it while it's fresh. Today we are going to make a unique broad bean dish - sweet and sour broad beans. It is a Sichuan style broad bean recipe, seasoned with sugar, vinegar and pickled chili peppers. It is sweet and sour, slightly spicy, fragrant and soft. It has a different flavor than simple cooking with five spices.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• children
• spring recipes
• fast food
• dinner
• aged vinegar
• chives
• edible oil
• fresh broad beans
• ginger powder
• pickled pepper
• sichuan pepper powder
• warm water
• white sugar
• minced garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash broad beans and peel off the shell;

   

2. 2 Mince ginger and garlic;

   

3. 3 Put the minced ginger, garlic and pickled pepper into a small bowl;

   

4. 4 Add pepper powder, mature vinegar, soy sauce, sugar and a little salt;

   

5. 5 Add warm water;

   

6. 6 Mix thoroughly into sauce and set aside.

   

7. 7 Chop the scallions into finely chopped scallions;

   

8. 8 Put water in a pot, add broad beans after it boils, and cook until most of the broad beans float to the surface;

   

9. 9 Take out the broad beans and drain the water;

   

10. 10 Heat the wok, add cold oil, add broad beans, and stir-fry over medium-low heat;

    

11. 11 Fry until both sides of the broad beans are golden brown and charred spots appear, then turn off the heat;

    

12. 12 Add sauce;

    

13. 13 Stir evenly, cover the pot and simmer for 15 minutes, opening and stir-frying once or twice;

    

14. 14 After 15 minutes, when the soup is basically absorbed, add chopped green onion and mix well.