Spiced Boiled Broad Beans

Name: Spiced Boiled Broad Beans
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Dried broad beans; 3g Fennel; 1 piece Aniseed; 2 tablets Bay leaf; 1g pepper; 1 small piece Cinnamon; 2 pcs chili; 6g salt; 2 tablets ginger

by Mom Nini

4.7 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

3

The fennel beans are soft and fresh, with a strong fragrance. The soy meat is cooked but not rotten, soft but not rotten. It is full of raw body fluid when chewed, salty and fresh, with a slightly sweet aftertaste. Folks believe that fennel beans "enter the belly and warm the stomach", the more they chew, the more flavorful they are.

Ingredients

300g Dried Broad Beans
3g Fennel
1 piece Aniseed
2 tablets Bay Leaf
1g Pepper

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1 small piece Cinnamon
2 pcs Chili
6g Salt

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2 tablets Ginger

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Spiced Boiled Broad Beans

1. Dry broad beans pick out bad beans

2. Wash it several times with clean water and remove it for later use

3. Prepare the spices and put them in the material bag (do not put in the chili)

4. Put the bag, salt, ginger slices, and dried soybeans into a small pot

5. Pour in enough hot water and soak for more than 16 hours (the beans will rise after soaking, so the water should be wide)

6. It needs to be mixed a few times in the middle, so the beans are soaked evenly, and finally the beans are white and fat.

7. Put all the ingredients in a pot, boil over high heat

8. Stir in the middle, because the beans are evenly heated

9. About 15-20 minutes, peel off the beans and see that the beans are sandy, soft and hard.

Tips:
1. The beans should be fully soaked with spices and salt in boiling water, so that it is easy to cook and tasteful.
2. The cooking time should be determined according to the degree of newness and oldness of the beans and the degree of soaking.