1, add enough water to the pot, add two star anises, a handful of pepper and several spoonfuls of salt.
2. Turn off the fire after the water is boiled, and pour the seasoning water into the basin where the broad beans are dried. There should be more water, because dried broad beans will absorb a lot of water during soaking.
3. Cut the tail of the broad bean with a knife, which is about half the length of the whole broad bean. There is water in the soaked beans. You can remove the water after cutting, and there will be no oil when frying.
4. Dry the moisture on the surface of broad beans. It takes a day or two to dry. During this period, it is necessary to roll up and down several times to avoid the skin drying, but the moisture inside the broad bean occurs.
5. Freeze in the refrigerator for two hours. Freezing, taking out and frying. In this case, because the temperature difference is too large, broad beans will expand more easily and form a crisp taste.
Basic introduction of broad bean
Broad bean, an annual or biennial herb. It is a dual-purpose crop of grain, vegetables, feed and green manure. It is generally believed that broad beans originated in southwest Asia and North Africa. China's broad beans are said to have been introduced from the Western Regions by Zhang Qian in the Western Han Dynasty. Broad beans are widely planted in China, with Sichuan being the largest, followed by Yunnan, Hunan, Hubei, Jiangsu, Zhejiang, Qinghai and other provinces.
The pods of broad beans are flat and cylindrical. When immature, the pod is green, the pod shell is thick and juicy, and there is fluff in the pod. Mature pods are black because they are rich in tyrosinase. There are 2 ~ 4 seeds per pod. The seeds are flat and slightly rectangular. The color of seed coat varies with varieties, including milky white, gray, yellow, meat red, brown, purple, turquoise and so on. Umbilical color is black palladium, colorless.