What are the nutritional values ​​of broad beans? Tips on how to fry broad beans to make them crispy and crunchy

Broad beans, also known as Hudou, Buddha beans, Hudou, Sichuan beans, Japanese beans, Luohan beans, are annual or biennial herbs that can be used as food, vegetables, feed, and green manure. They are edible, can be steamed and processed into canned food, and can also be made into sauces, soy sauce, bean paste, sweet sauce, hot sauce, etc. Next, Encyclopedia Knowledge Network will show you what the nutrients of broad beans are.

Contents of this article

1. What are the nutritional values ​​of broad beans?

2. Tips on how to fry broad beans to make them crispy and crunchy

3. Do broad beans need to be blanched?

What are the nutritional values ​​of broad beans?

Broad beans are rich in trace elements such as calcium, zinc, and manganese. In addition, broad beans are also rich in protein, vitamin C, and choline, which can effectively supplement nutrients in the body without cholesterol. It is a very high-quality green food.

Broad beans are rich in nutritional value and are edible. They can be steamed and processed into canned food, or made into sauces, soy sauce, bean paste, sweet sauce, hot sauce, etc.

In addition, broad beans contain allergens, and people with allergies will experience varying degrees of allergies after eating them, so it is not recommended for people with allergies to eat them.

Tips on how to fry broad beans to make them crispy and crunchy

If you want the fried broad beans to be crispy and crunchy, you can add some baking soda when soaking the broad beans. Before frying, use scissors to cut a hole in the top of the broad beans to facilitate even heating during frying. Freeze the cut beans overnight. After these treatments, the fried broad beans will be crispy and crunchy.

Broad bean, also known as Hu bean, Buddha bean, Hu bean, Sichuan bean, Japanese bean, and Luohan bean, is an annual or biennial herb that can be used as food, vegetable, feed, and green manure.

Broad beans are an ancient crop with a long history of cultivation. They are native to the Mediterranean coast of Europe, southwestern Asia to North Africa. The broad beans produced in Ningbo, Zhangjiakou, Qinghai and Gansu are the four most precious broad bean varieties in China.

There are many varieties of broad beans, including Chongli broad beans, which are characterized by strong spring resistance and early maturity, as well as Lincan No. 5, Linxia Maya, Qinghai No. 3, etc.

Do you need to blanch broad beans?

If the beans are relatively fresh, you don't need to blanch them. Fresh beans are tender and have a light sweetness, so they taste better when fried directly. If the beans are relatively old, you need to blanch them in boiling water for about 1 minute. This will make them easier to fry and remove some of the bitterness.

After peeling the broad beans, if the crescent-shaped fingernail-like tip of the bean is light green, it means the broad beans are very tender and can be eaten with the shell. If it has turned black, it means it is old.

Broad beans have different degrees of freshness and tenderness, and can be eaten in different ways. Tender broad beans can be boiled or stir-fried with a little oil, which is fresh and delicious. Old broad beans can be made into bean paste cakes or cooked into soup with eggs.

If you want to make broad beans delicious, you need to be very particular about shelling them. You cannot wash the peeled broad beans with water, otherwise it will affect their freshness and tenderness. It is best to break the pods and then squeeze out the beans.