Seasoning salt, star anise and pepper
How to fry broad beans?
A bag of dried broad beans.
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Add enough water to the pot for cooking seasoning, add two star anise, a handful of pepper and 3 spoonfuls of salt (which can be added as appropriate according to the amount of broad beans) to boil, turn off the fire, and pour seasoning water into the pot for drying broad beans, which will absorb a lot of water during soaking.
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After soaking for 4 or 5 hours, the broad beans became much bigger.
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Incision Split the top of broad bean with a knife to half the depth of broad bean. Make sure that when frying, the broad beans will not be "oily" and splattered by heat.
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Take out the frozen and soaked broad beans, control the moisture, spread out and dry for one 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 or not.)
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Cold oil is poured into the pot, and when the oil is cold, the broad beans are put in.
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Open a fire, the beans are dry outside and damp inside, so you don't have to worry about frying in the fire. The oil surface is like water boiling, full of bubbles.
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Fry until the bean skin explodes, and the beans are basically crispy. Take them out first.
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Hot oil re-frying raises the oil temperature to 200 degrees, that is, 70% to 80% hot, and you can see that the oil surface is full of smoke. Pour the broad beans again.
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Fry for another 2 or 3 minutes.
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Turn off the fire, remove the oil, put it in a plate, and add some salt according to the taste.
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A dish of crispy and delicious fried broad beans is served. It smells good!
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Tips
The oil temperature of re-frying is generally17-230 degrees (also known as 70% to 80% heat, when the oil level turns to calm, smoke rises everywhere).