? You have to choose fresh moong dal, the kind with fuller grains and greener color. After buying the hairy beans, you have to pass them through water twice. The first time is to remove the surface sediments; the second time, there is another step to note, which is to add the right amount of salt to the water and repeat. The purpose of grabbing and washing for two minutes is to add more flavor later in the cooking process. After passing through the water, remove the woolly beans.

? The spices needed for the brine used to cook the salted moong dal, and the processing of the spices. Spices needed for the brine seeds: not many spices, as follows, salt, star anise, cinnamon, green pepper, millet chili dry pepper, bay leaf. The ratio is like this. If the weight of the beans is one pound, the amount of seasoning above from salt to pepper is 20 grams of salt, 1 star anise, 3 grams of cinnamon, 2 grams of green pepper, 5 grams of dried chili. A few bay leaves. This is not difficult for regular cooks, just have a rough ratio. Spice Processing: Heat the pot and be careful not to put oil into the pot. Pour the spices and salt prepared above into the pan and stir-fry over medium-low heat. This step is also essential. The purpose is twofold: one is to stir-fry the raw salt into mature salt; the other is to stir-fry the spices into flavor. Friends familiar with the production of brine dishes know that the seasonings used in brine dishes are generally best fried before cooking. One is to produce flavor, the other is also very important, is to remove the overly concentrated spices. Medicinal flavor. The frying time is 2-3 minutes.

? Salt water to cook the beans, add water and boil the beans on high heat: After frying the spices and salt, add the right amount of water to the pot according to the amount of beans and then add the washed beans. The point is here. The important thing to note in this step is that you must boil the water before adding the moong dal. Only by adding the moong dal to the boiling water will it maintain its crispy flavor. In addition, the amount of water added directly determines the salty flavor of the furikake beans, so add the amount of water according to your personal taste. The key step is to add the soda: as soon as the furikake beans are placed in the pot, add a small spoonful of cooking soda to the pot. When many people cook fur beans, the cooked beans turn yellow in color. The purpose of adding baking soda is to prevent the furikake beans from discoloring and turning black, keeping them bright green. This applies to other vegetables as well, such as blanching them and adding noodles when sautéing them so they stay green after consumption.

Salt water to cook the beans: add the beans after the water boils, change the heat to low and cook for 15-20 minutes to make the beans more flavorful. Of course, many friends have their own way of thinking that cooking for 20 minutes will spoil the wool beans. In fact, this worry is not necessary. One is to cook the beans with low heat, and the other is not to cover the pot during the whole cooking process. Some people also use brine, that is, first boil the brine, put it in the pot, the beans cook for a while, and then pour the brine to soak. In fact, this is not necessary.