Green Onion and Rake Beans (scallion Roasted Broad Beans)

Name: Green Onion and Rake Beans (scallion Roasted Broad Beans)
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Moderate amount (cardamom) Pea beans; Some Green onion leaves; Moderate amount (bitter curd) Round head; Some Rapeseed oil; Some salt; Some Chicken Essence; Some pepper

by Chen radon

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Hudou, Sichuan and Chongqing are the most in China, followed by Yunnan, Hunan, Hubei and other provinces. In some places, it is called broad bean or other appellations, while in Sichuan and Chongqing, it is generally called bean.
In the Sichuan-Chongqing region, a simple bean can make hundreds of tricks with you. What kind of green onion rake pea, bitter bean curd pea, salt water rake pea, spicy rake pea, spicy dried pea, strange flavored pea, bean paste, etc.
Rich taste, glutinous taste, and slightly fresh pea beans. It has a strong feeling of fullness and can be used as snacks and dishes.
Stir-fried soft beans are obviously a dish, but because of their strong flavour and filling, they can't help eating as a staple food.
Hudou is also a popular food when going with alcohol. "

Ingredients

Moderate amount (cardamom) Pea Beans
Some Green Onion Leaves
Moderate amount (bitter curd) Round Head
Some Rapeseed Oil
Some Salt
Some Chicken Essence
Some Pepper

Green Onion and Rake Beans (scallion Roasted Broad Beans)

1. Appropriate amount of water, about two or three liters, is used to cook pea beans (cardamom).

Green Onion and Rake Beans (scallion Roasted Broad Beans) recipe

2. Cover and boil until boiling.

3. The amount of soft nutmeg (cardamom) is available in supermarkets. Use large and tender ones.

4. Exfoliate and exfoliate the head, prepare a plate, which is about two-thirds of a liter of water.

5. About four or five green onion leaves with a length of about 15 or 20 cm (this is one of the ingredients in the method, which is a clever solution to the waste of green onion leaves. Because many people used to pull green onions before, because there are too many green onions, the top 7% will be removed About ten green onion leaves, the green onion leaves that are not used in this dish have just been used. There are also some commonly used scallions with leaves, or add small onions for spicy flavor).

6. Jiao head (bitter 藠), two or three 1.5 cm in diameter. (It is a specialty in Chongqing, Sichuan, and Guizhou, which is basically not available in other places, which also creates the unique flavor of this dish).

7. Cut the green onion into half a centimeter, pat the jiao head into pieces and mince.

8. Wash the beans.

9. Wait for the water to boil.

10. Add fermented beans, open the lid and cook until you can easily poke them through with chopsticks (you can try to poke them through after 10 minutes of cooking), and drain the water from the pot. (Don’t cook for too long. The ectoderma is easy to get old and the taste will deteriorate. The vegetable market also sells boiled fermented beans, but they are not freshly cooked by themselves. The market generally sells them to make the taste soft and waxy, and alkali is added during cooking. , Not so healthy).

11. Heat up a pan, add about 100ml of rapeseed oil, heat up and slightly smoke.

12. Add the flattened scallions, about 10 peppercorns, and stir-fry for about 20 seconds to get the flavor.

13. Add the processed cardamom, stir well, and coat with oil evenly.

14. Then use a spatula to press lightly, so that each cardamom is slightly cracked (it takes about half a minute, and you need to stir-fry while pressing).

15. Add salt from one cap to one and a half caps of the mineral water bottle (finely adjust according to your own taste), and stir well for half a minute.

16. Add the prepared green onion leaves and stir-fry for half a minute.

17. Add the chicken bouillon with about half of the cap of the mineral water bottle, turn off the heat, and stir well to taste.

18. Lift the pot and serve it on the plate.

Tips:
1. Don't cook fermented beans for too long, as the ectoderma is easy to get old and the taste will deteriorate.
2. After the tender bean is cooked, it will become soft and waxy, and the starch will be heavy, so you need to press and fry it while fracturing to prevent the starch from sticking to the pan.