When making this fried broad bean at home, the broad beans must be dried, otherwise the fried broad beans will not taste crispy. Soaked broad beans must be cut in the middle so that the beans are more flavorful.

How to make fried broad beans:

1. One bag of dried broad beans, the size is determined by yourself.

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, pour in the seasoning water and let it dry. There should be plenty of water in the broad bean pot, because dry broad beans will absorb a lot of water during the soaking process.

3. 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 broad bean. Make sure that when frying, the broad beans will not cause "oil" due to heat and oil will splash everywhere.

5. Take out the soaked broad beans, dry them out, 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 key to whether the broad beans are crispy when fried. step.

6. Pour oil into the pot, and when the oil is cold, add the broad beans.

7. Turn on high heat, 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. Increase 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.

Tips for making fried broad beans:

Some experience sharing on making fried broad beans at home:

1. It is said on the Internet that broad beans should be soaked before frying. In 1-2 days, it will more than double in size after soaking. Is it okay to fry them directly without soaking them? The purpose of soaking them is to make the broad beans bigger. The fried broad beans sold outside are so big that it’s scary.

In fact, I tried soaking it overnight. The beans did swell a lot the next day, but the water content did also increase a lot. What I want to say is that the soaking time does not matter. The key is to dry them, about a day, so that some of the water in the broad beans can evaporate. If they are too wet, they will not be crispy.

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

Is this so? After the beans are frozen, the internal structure will definitely undergo some changes, and then fried, from extremely cold to extremely hot, the instantaneous temperature change of "ice and fire", even if Your "iron man" will also become "finger-tender", not crispy, difficult!

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" the beans again and heat them quickly to make the outside of the broad beans crispier. An interesting phenomenon is that the broad beans, which were originally relatively fat, instantly became smaller and then returned to normal. It’s in its original state, why did you waste the soaking step! Secretly guessing, is it possible that the broad beans sold outside have added a growing agent?

The above is how to make homemade fried broad beans at home, everyone, take care Study it.