Scallion Broad Beans
1.
Wash the broad bean shells and wash the shallots;
2.
Chop the shallots;
3.
Prepare a non-stick pan; pour an appropriate amount of water into the pan and boil;
4.
Add broad beans to blanch water;
5.
Fish out the broad beans;
6.
Pour an appropriate amount of water into the pot;
7.
Add a little corn oil;
8.
Add the chopped green onions, add an appropriate amount of salt; cover and turn on the fire;
9.
Turn the high heat to medium heat, collect the juice; add an appropriate amount of pepper oil and fine sugar;
10.
Stir evenly;
11.
Turn off the heat and start the pot; [Scallion and Broad Beans] are ready.
Tips:
1. This dish does not need to be stir-fried;
2. You need to prepare more shallots to taste better;
3. Broad beans must be simmered and cooked until cooked, not raw;