Doing fried peas is very provincial, and the ingredients used are less, only peas and some common seasonings can be. First of all, the dry yellow-colored peas soaked in water, floating on the surface of the water of those dried peas to be thrown away, the water must be more, so as not to peas swelling after the lack of water, soak the peas on a two days and three nights. Then in the cleaning once.
Then put the table on a layer of plastic wrap, all around with something to stop up, the peas after draining the water poured on the table, so that all the water on the surface of the peas evaporated, in order to put the peas under the frying pan, or do not come out of the crisp Oh. In the countryside is generally put peas in the dustpan, placed outdoors in the wind overnight to dry. The city does not have a dustpan on the method I just told you, if you have a better way to do it, anyway, is to let the peas surface to keep dry on the line, but do not use drying.
Otherwise the peas will lose their moisture and will come out hard. After the moisture of the peas air-dried, put the peas into a larger container, and then use a knife to chop the peas a few times, this is conducive to frying the peas more crispy, and the peas are also more easily fried. Then you can prepare the frying pan, the best way to do fried peas is to use canola oil, fried out will be more fragrant Oh. Wait until the pot of oil burned to six or seven percent hot when the peas poured in, until the peas fried golden when you can start the pot,
While hot, add some salt, like to eat salt flavor can add some pepper into it. If you like to eat spicy, you can add some chili noodles, if necessary, you can also add a small amount of monosodium glutamate. Finish