1. The raw material requirements are broad beans with full particles, uniform size and intact. 2. Soak and bloom. Wash the broad beans with warm water, remove impurities, and soak them in boiling water for 24 hours (water is twice that of beans) to make the broad beans fully absorb water and expand. Then rinse with clean water, and cut the epidermis on the germ of broad bean with a sharp blade, so that the moisture contained in broad bean can be evaporated quickly during frying and oil splashing can be avoided. 3. Grind 250g of alum soaked in alum water, fully dissolve it in boiling water, and then add water to10l for boiling. Then put 10 kg peeled broad beans in a boiling water pot for a short time (about 2 minutes), take them out and drain them. 4. After draining the water, fry the fried broad beans in a pot until the water is completely evaporated to prevent frying. Take out, draining, and cool. You can sprinkle some salt or something according to your taste. 5. The embryo end of the finished broad bean skin is cracked, the watercress is prominent, the color is light yellow, and the taste is crisp, crisp and fragrant. This kind of production will make the orchid beans brittle! ! ! ! ! ! O(∩_∩)o ... haha laughed ...

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