Sauerkraut and broad bean puree

Overview

Broad beans contain important components such as calcium, zinc, manganese, and phospholipids that regulate the brain and nervous tissue. They are also rich in cholelithine, which has a brain-building effect that enhances memory. The calcium in broad beans is beneficial to the absorption and calcification of calcium by bones, and can promote the growth and development of human bones. It is rich in protein and contains no cholesterol, which can improve the nutritional value of food and prevent cardiovascular diseases. The vitamin C in broad beans can delay arteriosclerosis, and the dietary fiber in broad bean skins can lower cholesterol, promote intestinal peristalsis, and prevent intestinal cancer. However, broad beans contain allergenic substances, and a very small number of people with allergies will suffer from varying degrees of allergies, acute hemolysis and other poisoning symptoms after eating them, which is commonly known as broad bean disease.

Tags

• hot dishes
• fresh broad beans
• oil
• pickled cabbage juice
• sauerkraut
• zanthoxylum bungeanum
• chopped green onion
• garlic
• ginger

Ingredients

Steps

1. 1 Cook the broad beans and control the water

   

2. 2 Peel

   

3. 3 Use a rolling pin to grind it into puree

   

4. 4 Chop the sauerkraut into dices and smash the ginger and garlic

   

5. 5 Pour a little oil into the pot and heat it up, add pepper, ginger and garlic, sauté until fragrant, remove and use

   

6. 6 Pour in diced pickled cabbage and stir-fry until fragrant

   

7. 7 Pour in broad bean puree and stir well

   

8. 8 Add sauerkraut juice

   

9. 9 Stir well

   

10. 10 Reduce the soup, remove from the pan, sprinkle with chopped green onion and serve