Chinese Food
Fried broad bean rice with leek
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The green bean is fried with the thin green skin on the outside of the pod. We in southern Anhui say that the broad bean rice is to remove the pod and the green skin on the outside of the broad bean, leaving only the tender broad bean rice inside. You can see a germ clearly. It's very lovely. This dish is homesickness. It always reminds me of grandma when I eat it. So the food is wonderful. It's like a cross era carrier pigeon carrying a true love envelope. It's a way to pass on the wisdom of the previous generation. When broad bean rice is on the market in large quantities, it's delicious to eat this dish. When I was a child, I would eat grandma's seasonal collocation every year. It was beautiful and simple. It's delicious to fry broad bean rice alone or with meat. But it's hard to call it the next meal. It's only with leek. It's very delicious to fry with salt. Vegetable dishes are sometimes wonderful. They can also eat all the rice. I want to continue to the next bowl. If you have broad bean rice and leek at hand, you may as well try. A simple and beautiful match.
Cooking ingredients
Cooking Steps
Step1:Broad bean rice. You can see the germ. It's lovely. It's very tender. When it's cooked, it's very soft when it's frie
Step2:Lee
Step3:Hot pot oil. People's long-term choice of edible oil. Golden dragon fish sunflower seed oil. Good life. Not necessarily expensive. Just make the right choice.
Step4:Fried broad bea
Step5:If you change color, you can have leeks
Step6:Frie
Step7:Next lee
Step8:Stir fry. Add sea salt to taste. Deliciou
Step9:Finished product drawing
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Step12:Close u
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Cooking tips:Some food collocations are regional. We old Wannan people prefer this kind of collocation. Light green and emerald green alternate. It's gentle and long. Most of all, it's the taste. Salt will make the leek delicious. And broad bean will release the natural delicacy. There's no limit to the glory of home cooking. There are skills in making delicious dishes.
