Puffed soybeans is a delicacy made with soybeans, peanut oil, salt, etc. as the main ingredients.

How to make Chongqing fried soybeans:

1. Pick up the bad beans from the soybeans, wash them, put them in water to cover the soybeans by 3 cm, and soak them overnight

2 .Soak the soybeans completely and remove them to control the water, or wrap them with dry gauze to absorb the water, otherwise oil will burst when frying

3. Put oil in the pot and heat it to 4-50% Heat (there will be dense bubbles in the oil), add the beans

4. Fry the beans over low heat until they turn golden brown and the bubbles reduce. Use a slotted spoon to take them out and flip them over. There will be some crispy sound, take it out, let it dry for a while, and turn off the heat

5. Heat the oil in the pot to 70% heat again, pour the beans into the medium-low heat again and fry until golden red. It has become a little longer than before it was soaked. It only takes a short time to fry it until it turns golden red. Don't fry it too much or it will become mushy. Use a slotted spoon to take out the beans and turn them upside down. The beans will become lighter. And the sound will be very crisp

6. Put the beans in a plate, sprinkle with appropriate amount of salt and mix well. They will become crispier after cooling (add salt and Sichuan peppercorns while they are hot for salt-and-pepper flavor, add salt and chili powder and cumin powder give it a barbecue flavor)