Spiced broad bean

Method of spiced broad bean

Raw materials for making spiced broad bean

Broad bean, 500g; refined salt, 10g; pepper, star anise, cinnamon, clove, ginger, monosodium glutamate each a little.

Processing steps of spiced broad bean

(1) Soak the broad bean in water for 2-3 hours, take it out and gently scratch it with a knife.

(2) Add appropriate amount of water to the pot, put in broad beans, add pepper, star anise, cinnamon, clove, ginger, salt, monosodium glutamate, etc. into the pot, boil them with broad beans, take them out and put them in the baking pot, then bake them in the oven until 50-60% dry.

Characteristics of spiced broad bean

Five flavors

Spiced broad bean

Spiced broad bean is a famous snack in Shanghai. The traditional five spice method was used. Remove impurities, and pick out yellow board, small particles and wormholes. Remove the mud and wash out the shriveled particles. Put it into the pot, add water until it is 3-4cm higher than the bean flour, cover it and cook it over high heat to remove its astringency. After boiling for about 0.5 hours, take out the beans, drain the water, and then put them into the pot. Add some auxiliary materials such as bittern, salt and saccharin (if there is no bittern, the amount of salt and saccharin needs to be doubled), and then simmer for about 0.5 hours with slow fire. Don't cook too long. After cooked, spray the essence and stir. Remove and mix.

Raw material formula

Faba bean 5 kg salt 500 grams saccharin 4 grams essence 5 grams

Production method

1. Remove the impurities, and pick out the yellow board, small particles and wormholes. Remove the mud and wash out the shriveled particles.

2. Put it into the pot, add water until it is 3-4cm higher than the bean flour, cover it and cook it over high heat to remove its astringency.

3. After boiling for about 0.5 hours, take out the beans, drain the water, and then put them into the pot. Add the auxiliary materials such as bittern, salt and saccharin (if there is no bittern, the amount of salt and saccharin needs to be doubled), and then cook for about 0.5 hours with slow fire. Do not cook too long.

After 4. ripe, spray the essence to stir, fish out, turn over and stir, and then cool down.

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