crispy bean
By LambertDach
Seeing many gourmets publish their own works, I am eager to eat them, but I am not very good at cooking. I remember eating crispy beans made by my mother when I was a child. It was a very delicious thing at that time. However, what I made at that time was not very crispy, nor was it fried in oil, but soaked soybeans fried in oil.(Because I couldn't bear to fry it in oil at that time, and there was not so much oil.) I had nothing at home today. Today, thirty years later, I made it for the first time. Let's just remember it, but I added my own innovation here. The fried crispy beans are added with salt and pepper, sesame seeds and chili powder.
Recipe Recommendations
- soybean at will
- salt appropriate amount
- chili powder pretzel
- white sesame appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for crispy bean
1
Wash the soybeans and soak them in water until they are twice as big, about four hours. If you soak them too big, the finished product will not be crispy.2
Remove the soaked beans and put them into a large spoon, fry the beans dry without adding oil, and place them on a plate for later use.3
Put oil in the pan, just enough oil to marinate the beans. When it is about 60% hot, fry the beans first on low heat, and then change to medium heat. When you see that all the beans have floated up and are golden in color, they will be fried. When you touch the beans with a colander, you can take them out when they make a crunchy sound. You can add the seasoning as you like, or add some salt directly.