Crispy soybean

In the introduction of the menu, it is said that crisp soybeans are too common and are also commonly used in the kitchen. As a crisp soybean, the beauty lies in the word "crisp"-golden and crisp, which melts in the mouth and remains fragrant for a long time. Let's talk about the method of crispy soybeans first, and then talk about the "seventy-two changes" of crispy soybeans later, lest you wait so hard and eat all my crispy soybeans.

material

soybean

working methods

1. Soak in cold water for one day (the water is at least 3 times that of soybeans).

It's almost the same when it looks like this. Remove and control moisture.

3. add oil to the pot, and put the soybeans in when it is cold. Why cold oil? Because cold oil has many advantages-it won't explode, and slowly dehydrated soybeans are more brittle and fragrant.

4. stir fry slowly. It's all the same principle-it's more brittle to dehydrate slowly.

5. Give it a push from time to time. If you are lazy, leave it alone.

6. If the foam is less, it is necessary to start checking whether the soybean crisp is crisp. It's no good tasting with your mouth. First, scalding your mouth will make old Mai feel guilty. Second, brittle things are generally not brittle when they are hot, but brittle when they are cold. Brittle when it is hot and scorched when it is cold. Therefore, the best inspection method is to scoop some soybeans with a colander. If it's crisp and pleasant, it's OK. If it is not crisp enough, continue frying.

7. Take it out and spread it on paper to absorb oil.

8. You can put it in a bottle when it is cold. Take it.