Seasoning salt, star anise and pepper
How to fry broad beans?
A bag of dried broad beans.
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Add enough water to the pot for cooking and seasoning, add two star anises, a handful of pepper and 3 tablespoons of salt (which can be added as appropriate according to the amount of broad beans) to boil, turn off the fire, and pour the seasoning water into the pot to dry the broad beans, which will absorb a lot of water when soaking.
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After soaking for 4 or 5 hours, the broad beans became much bigger.
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Use a knife to cut the top of the broad bean to half the depth of the broad bean. Be sure to ensure that the broad beans will not be "oily" and will not splash when they are fried.
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Take out the frozen and soaked broad beans, control the moisture, spread them out and dry them for one day, then put them in the refrigerator for more than 2 hours, and then fry them after taking them out. (This is the most critical step in the crispness of broad beans. )
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Pour cold oil into the pot, and when the oil is cold, add broad beans.
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Open a fire, the beans are dry outside and wet inside, so don't worry about frying in the fire. The oil surface is like boiling water, full of bubbles.
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Stir-fry until the bean skin bursts, and the beans are basically crispy. Kill them first.
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The re-frying of hot oil raises the oil temperature to 200 degrees, that is, 70% to 80% hot, and you can see that the oil surface is full of smoke. Pour the broad beans again.
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Fry for another 2 or 3 minutes.
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Turn off the fire, remove the oil, put it on a plate, and add some salt according to the taste.
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A plate of crispy and delicious fried broad beans was served. It smells good!
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skill
The oil temperature of re-frying is generally 17-230 degrees (also known as 70% to 80% hot, when the oil level turns calm, smoke everywhere and rush up).