The Sichuanese called the broad bean as the Hudou. The name that Zhang Huan brought back to the Central Plains from the Western Region was used for thousands of years. It can be said that it is the most basic wild vegetables in the spring, and there are many ways to eat. Baba has always had a special liking for the cold-colored Hudou. The buds are mixed with peas and the ears are mixed with peas. These small dishes are the biggest thoughts when going to the farmhouse every spring. They also eat several times a week at home. If there is no other side dish, the simple salad of peas is actually delicious enough.
Cook the broad beans in boiling water with salt, remove and let cool.
Add soy sauce, vinegar, salt, sesame oil, spicy oil, minced garlic, chopped green onion and mix well.