Yellow beans as a snack:

A, fried soybeans

Raw materials: soybeans, salt, barbecue material.

Steps:

1, prepare 300g of soybeans.

2, soak overnight in advance, dry water, hot pot of cold oil to start frying, frying time to keep turning, to prevent the paste pot, frying to the slightest yellow when fishing, to be warmer oil temperature to repeat the frying once, the color becomes golden can be fished out, put the salt while it is still hot, barbecue material, mix evenly.

3, deep-fried soybeans are finished.

Two, dry fried soybeans

Raw materials: soybeans.

Steps:

1, prepare 300g soybeans.

2, wash and dry, dry pot on low heat, directly into the soybeans stir-fried until a little burnt feeling can be out of the pot. Time about 15 minutes or so.

Three, fish skin soybeans

Raw materials: 500g soybeans, 1 egg, 60g sugar, 100g flour.

Steps:

1, prepare 500g soybeans, 1 egg, 60g of sugar, 100g of flour.

2, 500g of washed and dried soybeans into a large bowl, to the bowl into an egg, and then add 60g of sugar, mix thoroughly until the sugar granules melt, into a sticky pull-like can be.

3, prepare 100g of flour in two additions to the inside, while adding the side of the container, so that each soybean can be evenly coated with flour, this step needs to pay attention to, can not be stirred with the tool, the choice of shaking the container so that the soybean on the full of flour. Wrapped in flour soybeans put aside for ten minutes, so that the egg mixture fully soaked in flour.

4, the rest of the soybean into a funnel, back and forth shaking, so that the excess flour shake out, sieve clean and set aside.

5, start the frying pan, to be in the pot of oil (60% oil temperature) is not ringing when you can put the soybeans into the frying pan to start frying, to be the surface of the stereotypes, turn the fire to continue to deep fry, deep fry until the golden crisp can be out of the pot, the fish skin soybeans are ready.

Four, soybean sugar

Raw materials: soybean 500g, 100g flour, 300g sugar, 200g maltose.

Steps:

1, prepare 500g of soybeans, 100g of flour, 300g of white sugar, 200g of maltose.

2, prepare 500g washed and dried soybeans, open a small fire slowly stir fry, to prevent paste pot, until the soybeans fried dry, eat crispy and crunchy, it's fried, out of the pot to cool.

3, the pan into 100 grams of plain flour, the same with a small fire, stirring constantly, stir-fried until slightly brown, and there is a flour flavor, out of the pot standby.

4, put the cooled soybeans into the wall-breaker, plus 300 grams of sugar, beat into a fine powder, pour into a large bowl, plus fried flour, mix well, have a filter friends with a filter will be more delicate.

5, prepare 200g maltose in the pot, simmer over low heat until the water on top has completely evaporated, about two minutes.

6, the board sprinkled with bean flour to prevent sticking, pour boiled 30 grams of maltose, maltose is also sprinkled with bean flour to prevent sticking, while pressing while sprinkling bean flour, press to thin a little bit when the two sides of the fall to the center, continue to roll in a different direction.

Rolled into a large sheet continue to fold, cross over and continue to roll remember to sprinkle bean flour, and then repeat the above actions, the rolled out sheet rolled tightly, cut into equal size, this time the soybean crisp candy is ready.

Five, soybean dumplings

Raw materials: soybean two handfuls, two eggs, 500g flour, moderate salt, 3g yeast, 1 spoon sugar.

Steps:

1, prepare two handfuls of soybeans, two eggs, 500g flour, moderate salt, 3g yeast, 1 spoon sugar.

2, soybeans soaked in water overnight, cleaned and beaten into two eggs, into the appropriate amount of salt stirred well, all poured into the cooking machine, select the juice button, beat them into soybean paste.

3, the good soybean paste, poured into a large bowl, add 3 grams of yeast, a spoonful of sugar, sugar can make it accelerate the fermentation, and then add 500g of flour, while adding the side of the mixing to the flocculent, and then add 20g of cooking oil, and then kneaded into the soft a little bit of smooth dough on the line.

4, cover the lid, let the dough ferment until double in size, take out the dough and knead for a while, expel the air inside, then knead the long strip, divided into small doses and kneaded into a small ball, all processed and put aside covered with plastic wrap, the second rise.

5, ready to start the frying pan, after the dough is ready, use chopsticks to test the temperature of the oil, around the dense small bubbles, change to low heat, put the dough into the pan, the whole low heat, frying to 2 minutes, then flip, and so on both sides become golden brown on the pan.