broad bean as main ingredient

salt as seasoning, star anise and pepper

how to fry broad bean?

a bag of dried broad beans.

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Add enough water to the pot of seasoning water, add two star anise, a handful of pepper and 3 tablespoons of salt (which can be added according to the amount of broad beans) to boil, turn off the fire, and pour the seasoning water into the pot of dried broad beans, which will absorb a lot of water during soaking.

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After soaking for 4 or 5 hours, the broad beans become much bigger.

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Cut the top of the broad bean with a knife to half the depth of the broad bean. Make sure that when frying, the broad beans will not be "oily" and splattered by heat.

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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 take them out before frying. (This is the most critical step for whether the broad beans are crispy or not)

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Pour the cold oil into the pan, and put the broad beans when the oil is cold.

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Open the fire. The beans are dry outside and damp inside, so you don't have to worry about frying in the fire. The oil surface is like water boiling, full of bubbles.

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Fry until the bean skin explodes, and the beans are basically crisp. Take them out first.

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Hot oil re-frying raises the oil temperature to 2 degrees, that is, 7% to 8% hot, and you can see that the oil surface is full of smoke. Pour the broad beans again.

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and fry for another 2 or 3 minutes.

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Turn off the fire, take out the oil control, put it in a plate, and add some salt according to your taste.

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A dish of crispy and delicious fried broad beans will be served. It smells good!

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Tips

The oil temperature of re-frying is generally 17-23 degrees (also known as 7% to 8% heat, when the oil level turns to calm, smoke rises everywhere and rushes upward).