This year, the broad bean was listed in the market nearly one month earlier, and it was found in the market in March, which made me happy. Compared to the spiced broad beans boiled by the dry and dry beans, the green and green beans of the green are all boasting the vitality of spring, which is much more pleasing. This tender broad bean bacon (rice) is almost zero difficulty, but the taste is sweet and gentle enough to make people feel like bathing in the spring sun and breeze. (..◜ᴗ◝..) I wish you all a good appetite in the increasingly rich spring colors.
Boil a pot of water and put a little salt, peel off the tender broad bean 500g, wait for the water to roll, put it into the cooking for two minutes, remove the ice water, drain. This is mainly for making the broad beans cooked faster and the finished products are more tasty.
Cut the strips of bacon (or small, like everyone's preference), and sauté the shallots.
Put a small amount of oil in the pot, put a small fire into the bacon and fry until almost full ripe, the next half of the shallot.
Turn into a medium-sized fire and put the leek in the drained water and stir-fry it thoroughly (try it, soft and rotten). Put a little sugar and salt (note that the bacon has salt, don't add too much), put the yellow wine to cook the incense. Finally, sprinkle the remaining shallot and stir fry for half a minute.
As a dish, this is already done. After I took out 2/3, I used the rest of the rice bowl that I had just cooked in the two small bowls. I didn’t need to add anything. A bowl of spring-flavored tender boiled bacon rice was cooked.
☺ ☺ 不 does not recommend that everyone buy and peel, because the tender broad beans will oxidize in the air for a long time, the aroma is much reduced, buy the pods yourself hard. If you don't have bacon, you can use sausage and sausage. If you have a pickled cabbage at home, take a few cut-offs. In step 4, the pot with the broad beans will make the dish more delicious.