crispy broad beans
By SybleJerde
There are many ways to eat broad beans. It can be boiled, stir-fried, cold, fried, soaked and peeled off the seed coat for stir-frying or soup. It can also be made into various snacks, but grandma's method is the simplest and the most favorite one. One is to eat it fried in crispy oil, and the other is to peel off the outer shell to make porridge. When I was a child, I would often secretly grab a freshly made broad bean and put it in my mouth. It made a crisp 'cluck' sound. Grandma would scrape the tip of my nose and call me a 'greedy cat', but I could see that the wrinkles on her face were full of only one thing, and that was love for me.
Recipe Recommendations
- broad bean appropriate amount
- green onions appropriate amount
- ginger slices appropriate amount
- cumin appropriate amount
- geranyl appropriate amount
- salt appropriate amount
- cinnamon appropriate amount
- octagonal appropriate amount
- soy sauce 1/3 spoon
- edible oil appropriate amount
Steps for crispy broad beans
1
Put the pan on fire and add appropriate amount of water, add a little salt, star anise, cinnamon, 1/3 tablespoon of soy sauce, green onions, ginger slices, cumin, fragrant leaves, and broad beans.
2
Bring to a boil over high heat and change to low heat for 20 minutes, remove and drain the water.
3
Lay the broad beans flat and dry for surface moisture.
4
Put the broad beans in a non-frying pan and bake over low heat.
5
Turn the broad beans from time to time until the skin dries completely and the beans can be made with a sound.
6
Heat the pan to heat and heat the oil until 70% heat, add in the broad beans and fry until slightly browned.
7
Add the broad beans into another oil-free pan, stir fry for a while over medium to medium heat, sprinkle with a little salt, and let cool.