Soybeans, oil and salt

Exercise:

1. Remove bad beans from soybeans, wash them, put them in clear water and soak them overnight;

2. After the soybeans are soaked thoroughly, remove the water control, or wrap them with dry gauze to absorb water, otherwise the oil will explode when frying;

3. Heat the oil in the pot to 40% to 50% heat (there will be dense bubbles in the oil) and add beans;

4. Stir-fry the beans until they are light golden yellow, and there will be fewer bubbles. When you fish it out with a colander, it will be a little crunchy when you turn it over;

5. Heat the oil in the pot to 70% heat, and pour the beans into medium and small fire again to fry until they are a little golden yellow. The frying time is short, and they can turn golden yellow. Don't fry it, it will burn and then take it out with a colander. When turned over, the beans will become lighter and the sound will be crisp;

6. Put the beans in the dish, sprinkle with salt and mix well. It will be more brittle after cooling; Putting salt and pepper powder while it is hot is salt and pepper flavor, and adding salt Chili powder and cumin powder is barbecue flavor.