2. Put the soaked soybeans in hot water and cook for about 5 minutes. Boiled soybeans are soft in texture, taste more fragrant when fried, have a crispy feeling at the entrance, and will not be hard again.
3. Boil the oil in the pot, add a little salt to the oil, drain the soybeans completely, and then slowly put them into the pot and fry them slowly. Adding salt can prevent hot oil from splashing, and also help soybeans to taste and make them salty and fragrant.
4. When the soybeans crackle and slowly float on the oil surface, you can turn off the fire and fry the soybeans with the remaining temperature of the oil. The appearance of fried soybeans is light golden yellow.
5. Drain the fried soybean oil, let it stand for 1 hour, fry it with hot oil for 5 minutes (or with low fire), take out the drained oil, sprinkle a little salt while it is hot, pour in a few drops of white wine and stir well. The fried soybeans are crisp and won't soften for 5 days.
Technical summary
1. If fried soybeans are crisp, be sure to soak them in cold water first. 6 hours in summer and 8 hours in winter. Soak in the refrigerator 12-24 hours. You can change the water once in the middle to prevent the soybeans from stinking.
2. Boil the soaked soybean, it will taste more crisp. Before frying, soybeans must be drained.
3. Stir-fry soybeans not only once, but twice, the first time 15 minutes, dry 1 hour, and then stir-fry for 5 minutes. Deep-fried soybeans are crispy and can be almost melted in the mouth. Crispy and delicious.
4. Sprinkle some salt and white wine on the fried soybeans to make them more salty and fragrant. The evaporation of liquor will take away some water and oil in soybeans, and the taste will be more crisp. Fried peanuts and the like are all tricks.