The method is as follows:

1. Soak the broad beans in cold water for about three or four days. The fresh ones will be ready after a day or two. Soak the broad beans until the buds just emerge. Just enough, remember to change the water every day;

2. In fact, the processing is also very simple, just use a knife to cut the tail, the length of the cut should be about half of the whole bean length, because it is soaked There is moisture in the beans, cut them to let the moisture go away, and no oil will burst when frying;

3. Place the cut beans in a mesh container, dry the moisture on the surface, and let them dry. One to two days, you need to turn it up and down during this period to prevent the outside skin from drying out and the inside from getting wet;

4. When the pot is cold, pour the oil into it. When the bottom of the oil is bubbling, You can put the dried broad beans into the pot. You can put a lot at one time. The surface of the beans is dry but the inside is moist, so they will not burst. Just like water boiling, the oil surface will bubble and fry until it changes color. At this time, the tofu skin has exploded, take it out of the pot, sprinkle some salt, and it's done.