How to do it

1. A bag of dried broad beans.

2． Add enough water to the pot of boiling seasoning water, add two star anise, a small handful of peppercorns, and two bay leaves. After boiling, turn off the heat and pour the seasoning water into the basin with dried broad beans. There should be more water. Because dry broad beans will absorb a lot of water during the soaking process.

3. Soaking After one night of soaking, the broad beans have become much larger.

4. Use a knife to split the top of the broad bean into half of the bean. Make sure that when frying, the broad beans will not cause "oil" due to heat and oil will splash everywhere.

5. Remove the frozen soaked broad beans, drain them, spread them out to dry for a day, then put them in the refrigerator for more than 2 hours, and take them out before frying. (This is the most critical step in whether the broad beans are crispy when fried.)

6. Pour the cold oil into the pot. When the oil is cold, add the broad beans. (This step begins for new broad beans)

7. Turn on high heat and the beans will be dry on the outside and moist on the inside, so you don't have to worry about frying them over high heat. The oil surface will be like water boiling, full of bubbles.

8． Fry continuously until the bean skin explodes and the beans are basically crispy. Take them out first.

9. Heat the oil for re-frying and raise the oil temperature to 200 degrees, which is 70 to 80% hot. You can see green smoke rising from the oil surface. Add the broad beans again and fry for 1 or 2 minutes.

10． Turn off the heat, remove the oil, put it into a plate, and add some salt according to taste.

11. A dish of crispy and delicious fried broad beans is ready. Very fragrant!

Experience sharing:

1. Soak broad beans for 1-2 days before frying, so that they will more than double in size. Is it okay to fry it directly without soaking it? The purpose of soaking is to make the broad beans bigger. The fried broad beans sold outside are so big that it’s scary.

2. The dried broad beans are then frozen, and the beans will taste crispy when fried.

3. Split the top of the soaked beans with a knife to half the depth of the broad beans. Firstly, it ensures that the broad beans will not become oily due to heat during frying, and secondly, it allows the moisture and heat in the bean paste to be easily dissipated.

4. When frying, add cold oil to the pan, slowly dip and fry, and use the oil temperature to slowly overflow the water in the broad beans. The purpose of this is to prevent the beans from being burnt on the outside and still soft on the inside. of.

5. Finally, "re-fry" it again to heat it quickly to make the outside of the broad beans crispier.