1. Wash the soybeans, remove the shriveled and bad ones, and then soak them in water for 6 hours. The soaked soybeans increase in size and absorb a certain amount of water. During the frying process, the water slowly dissipates, making the soybeans naturally crispy and delicious.

2. Add the soaked soybeans to the pot with hot water and cook for about 5 minutes. The texture of the boiled soybeans is soft, and the texture is more burnt when fried. It has a crispy feeling in the mouth and will no longer be dry and hard.

3. Heat the oil in a pot, add a little salt to the oil, drain the soybeans completely, slowly put them into the pot, and fry them slowly over low heat. Adding salt can prevent hot oil from splattering, and can also help the soybeans absorb the flavor and make them salty on the outside.

4. When the soybeans make a crackling sound and slowly float on the oil surface, turn off the heat and fry the soybeans with the remaining heat of the oil. The fried soybeans have a light golden color on the outside.

5. Drain the oil from the fried soybeans, let them sit for 1 hour, then fry them again in hot oil for 5 minutes (still on low heat), take them out, drain the oil, and sprinkle them while they are hot. Add a little salt, pour in a few drops of white wine, stir evenly, and the fried soybeans will be crispy and will not soften for 5 days.

Technical summary

1. If fried soybeans want to be crispy, they must be soaked in cold water first. Soak for 6 hours in summer and 8 hours in winter. If soaked in the refrigerator, it can be soaked for 12-24 hours. You can change the water halfway to prevent the soybeans from becoming smelly.

2. Boil the soaked soybeans to make them crispier when fried. The soybeans must be drained before frying.

3. It is not enough to fry fried soybeans only once. They need to be fried twice. The first time is 15 minutes, then dried for 1 hour and then fried for 5 minutes. The fried soybean buns are crispy and can almost be eaten. When it melts, it becomes crispy and delicious.

4. Sprinkle some salt and white wine on the fried soybeans to make them more salty and flavorful. The evaporation of the white wine will take away part of the water and oil in the soybeans, making the taste crisper. This is the trick for fried peanuts and the like.