Braised Spiced Beans
by Angel loves beautiful things
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Wash the dried broad beans and soak them in water for one day. Remove and drain the water, place them in a leaky container, cover with wet wipes, and pour water every half a day to make them germinate. After two or three days, they will germinate. Up. (The market sells sprouted broad beans)
2. Rinse the sprouted broad beans, put them in a pressure cooker, add a bowl of braised pork broth or put a piece of trotters to cook together, add a little cumin, 2 star anises, 2 bay leaves, 2 tablespoons of cooking wine, light soy sauce 1 tablespoon, a pinch of salt, 1 tablespoon of sugar, add water, just cover the broad beans. Cover the high heat and cook until it is out of the atmosphere, keep the atmosphere for 4-5 minutes, and then turn off the heat.
3. When the pressure cooker is out of air, open the lid, heat the wok, add 2 tablespoons of oil, drain the soup, remove the boiled broad beans, put them in the wok, stir fry a few times, pour 1 tablespoon of light soy sauce, and scoop into the pressure cooker Boil the soup for a while, add 1 teaspoon of monosodium glutamate, and sprinkle a little chopped green onion on it.
4. Easy peeling, moderate hardness; endless aftertaste, leaving fragrance on teeth and cheeks. Take a bite of fragrant fennel beans and drink a cup of hot Shaoxing old wine. Perhaps this is the mood of Kong Yiji in Lu Xun's writing of mixing and eating on credit at Xianheng Hotel.
