Processing of several broad beans

September 15, 2024

First, the flowering broad bean material: 5 kilograms of dried broad beans, peanut oil amount, 50 grams of salt, 5 grams of saccharin, 2.5 kilograms of clear water, 50 grams of allspice. 1, the water boil, add salt, sweetener stir well, pour into the beans, stamping soaked for about half a day. After removing the beans and draining the water, use scissors to cut them vertically and horizontally over the beans. The cuts account for 1/3 of the length of the whole beans. After the cut, spread out to dry for a while. 2, the salt mixed with allspice, with a small fire slightly fry after grinding and stand by. 3, take the appropriate amount of peanut oil, pour into the iron pot to boil over with fierce fire, add the cut fries bean fried, constantly turning with a shovel. When it is fried until the bean husk is purple and the watercress has blossomed, it can be taken out, drained to the rest of the oil, sprinkled with salt and allspice and mix well, and then stored in the tank after cooling. Second, fried broad bean materials: dried beans 5 kg, 250 grams of salt, peanut oil amount. Broad beans are soaked with clear water, peeled off and spread out to dry. Put the peanut oil into the pot and boil it, then pour it into the beans. When it is fried until crispy, remove it and drain the remaining oil. Stir in hot salt and collect it in the iron box after cooling to protect it from moisture and moisture. When frying the beans, the fire must be fierce. Otherwise, the beans can not be crispy but instead consume oil. Third, spiced broad bean materials: dried beans 5 kg, 200 grams of salt, saccharin 5 grams, 50 grams of aniseed, vanilla powder 20 grams. Soak broad beans in clean water for 24 hours, then remove them, pour them in aluminum pan, add appropriate amount of clean water and heavy ingredients for 1 hour, then add salt, sweetener, and vanilla powder. When the beans are rotten, they can be removed and sprayed. It can be sold until dry.

Dehydrated Ginger

Ginger, a widely used spice, comes in various forms, each offering unique culinary advantages based on their preparation and use. Here's an introduction to the classification of ginger products:

  1. Ginger Whole : This form comprises the unprocessed, whole ginger root. It's the raw, fresh rhizome harvested from the ginger plant. Its versatility lies in its ability to be used in both sweet and savory dishes. Often peeled and sliced, whole ginger can be steeped for teas, used in stir-fries, or incorporated into pickles and marinades. Its robust flavor adds a zesty and slightly peppery kick to dishes.

  2. Ginger Flakes: Ginger flakes are made by drying and then cutting the ginger into small, irregular pieces. This form offers convenience and a concentrated ginger flavor. Ginger flakes can be rehydrated by soaking in water or added directly to soups, stews, and marinades, infusing the dish with a milder ginger taste.

  3. Ginger Granules: These are more finely ground than flakes, offering a quicker infusion of flavor and aroma. Ginger granules are larger than Ginger Powder, providing a slightly stronger taste. They're versatile, suitable for steeping in hot water for teas, sprinkling over dishes as a seasoning, or mixing into baked goods for a consistent distribution of ginger flavor.

  4. Ginger Powder: This is the most finely ground form of ginger. It's made by drying and pulverizing the ginger root into a fine powder. Ginger powder is highly concentrated, potent, and easily dissolves in liquids, making it an ideal choice for baking, spice blends, curry pastes, and seasoning meats or vegetables. It's also a popular choice for ginger teas and drinks.

Each form of ginger product offers its unique advantages, whether it's the fresh and pungent quality of whole ginger, the convenience of flakes and granules, or the concentrated flavor of ginger powder. The choice of which form to use often depends on the recipe, personal preference, and the desired intensity of ginger flavor in the dish being prepared.

Dried Ginger, Dried Ginger whole, Dehydrated Ginger flakes, Dehydrated Ginger Powder

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