Fried broad beans steps

Fried broad beans are delicious. My son likes them very much. They also have certain nutritional value. Today I will tell you how to make them:

Fried broad beans ingredients:

Broad beans, oil.

Fried broad beans method:

1. Soak the beans in cold water for a few days. The beans in my garden are heavy, so they need to be soaked for a long time, about three or four days. Fresh beans only need one or two days. Soak until the buds just emerge. Remember to change the water every day.

2. In fact, the processing is also quite simple, just use a knife to cut the tail, the length of the cut is about half of the whole bean, because there is water in the soaked beans, cut to let the water go, so that no oil will burst when frying;

3. Put the cut beans in a mesh container and let the surface moisture dry for one to two days. Turn them upside down during this period to prevent the outer skin from drying out while the inside is still damp.

4. The following steps are simple. Because I was out for something, my eldest brother had already fried the beans when I came back. I only saw the finished product, which is roughly: pour the oil into the pot when it is cold, and when bubbles appear at the bottom of the oil, you can put the dried broad beans into the pot. You can put a lot at a time. The surface of the beans is dry but the inside is moist, so they will not burst. It's like boiling water. Bubbles appear on the surface of the oil. Fry until it changes color. At this time, the bean skins are also fried. Remove from the pot and sprinkle some salt. It's done.

Note:

⒈ The raw materials should be broad beans with full grains, uniform size, and intact.

⒉ Soaking and blooming. Wash the broad beans with warm water, remove impurities, and simmer in boiling water for 24 hours (the amount of water is twice the amount of beans) to allow the broad beans to fully absorb water and swell. Then rinse with clean water and use a sharp blade to cut the skin at the top of the broad bean germ so that the water contained in the broad beans can evaporate quickly when fried to avoid splashing oil.

⒊ Soak in alum water. Grind 250 grams of alum and dissolve it in boiling water, then add 10 liters of water and boil. Then put 10 kg of cut broad beans into a boiling water pot and blanch them briefly (about 2 minutes) and then remove and drain.

⒋ Frying. Drain the water from the broad beans and fry them until the water evaporates completely to prevent them from burning. Remove them from the pan and drain the oil to cool. You can sprinkle some salt according to your taste. ⒌ Finished product. The embryo end of the broad bean skin cracks, the bean petals are prominent, the color is slightly yellow, and the taste is crisp, crunchy and fragrant.