Practice:

1, clean the soybean, remove the dried and bad, and then soak in water for 6 hours. Soaked soybean volume becomes larger, absorb some water, the process of deep-frying moisture slowly distributed, soybean natural crispy and crisp.

2, the soaked soybean hot water in the pot, cook about 5 minutes time. The soft texture of the cooked soybeans makes them more flavorful and crispy, and they will not be dry and hard anymore.

3, start a pot of boiling oil, add a little salt to the oil, the soybean completely drained water, slowly into the pot, low heat and slow frying. Adding salt prevents the hot oil from splattering and also helps flavor the soybeans, giving them a salty appearance.

4. When the soybeans crackle and slowly float on the surface of the oil, you can turn off the heat and use the residual temperature of the oil to cook the soybeans. The appearance of the fried soybeans is a light golden color.

5, fried soybean drained oil, let stand for 1 hour of time, and then re-fried with hot oil for 5 minutes (or small fire), fish out of the drained oil, and sprinkle a little salt while hot, drizzle a few drops of white wine, stir well, fried soybean crisp, 5 days not soft.