Ingredients: 500g of dried broad beans, oil, salt, pepper (powder), pepper (powder), spiced powder, sweet noodle sauce, sugar, caramel and cooked powder.

Exercise:

1, soaking: Soak the dried broad beans thoroughly with clear water, and the amount of water is slightly more than that of broad beans, because broad beans will absorb water during soaking.

2. Shelling: After the broad beans are soaked, peel off the shell and leave the watercress, so it will be crisp when fried. Generally, what is sold in the market is to cut a hole, without shelling, and simply do it yourself in one step.

3. Boiling: put a proper amount of water in the pot, and add salt, monosodium glutamate, soy sauce, pepper, sugar, pepper and so on. , and add peeled watercress. After the fire comes to a boil, cook the watercress with low heat until it is almost cooked (more than half cooked, fry it later), turn off the fire and soak for 4 hours, then remove and drain.

4, frying: burning oil in the pot, you need to put more oil, the actual amount of oil is not much. When the oil temperature is 50% hot, pour the peeled watercress into the pot, fry it slowly over medium heat, and take it out when the broad beans are crisp.

5. Mixing: Add appropriate amount of soy sauce to the sweet noodle sauce, add the fried watercress and mix well. It needs to be fully cooled after mixing (if it is not cooled, it is difficult to mix the spices well). Then add spiced powder, pepper noodles, pepper noodles, sugar, salt and other accessories in turn and mix well.

6, icing: add a little oil to the pot, add sugar to stir fry, add maltose, after the sugar and maltose are completely integrated, add water according to the amount of peas and stir together, and the icing is ready.

7. Sugar coating: Finally, pour the watercress mixed with spices into the pot and stir quickly, so that each watercress is evenly coated with a layer of sugar coating. Take it out while it is hot, sprinkle with cooked flour to prevent peas from sticking together, and eat it when it is cold.

Tips:

1, dry broad beans need to be fully soaked. Soaking in hot water can shorten the soaking time. I usually soak it the night before, cook it with seasoning the next morning, soak it for flavor, and fry it in the afternoon.

2, in order to fry more crisply, many of them are soaked in alum and the like, and they don't add those things when they are cooked by themselves. It's that you use boiling water, add seasoning and cook together in advance, which can better taste.