Fried soybean(zha huang dou )

Fried soybean

Introduction:

"I saw a way to make crispy soybeans on TV. I can't wait to have a try. However, due to poor academic skills, I really can't remember how to operate it. I just remember that the TV said that soybeans should be bubbled first, then fried in cold water, and then I heard the sound of the edge of the pot. But, what I made, how is it like this, put some scallions and soy sauce in the pot, isn't it pickled beans, ha ha. After tasting it for my husband, he said that it was like the small beans given to me by the day meal. It's not crisp, but it's crispy. The more you chew, the more fragrant it is. I think it's very possible that I've been frying for a long time, because I'm worried that I'm not familiar with it. In fact, I'm already familiar with it. I didn't mean to plant willows. Although it's different from what I expected, it's not bad to get this new bean. Therefore, it can be seen that even with the same method, everyone will get different finished products if they master different methods. "

Production steps:

Step 1: soak dry soybeans in water.

Step 2:

Step 3:

Step 4: pour enough oil into the pan.

Step 5: when the oil is cold, put in the soybean.

Step 6: heat with medium and low heat.

Step 7: when there is a creaking noise at the edge of the pot, take out the soybeans.

Step 8: add salt while it's hot and mix well.

Materials required:

Dried soybeans: moderate

Oil: right amount

Salt: right amount

Note: it seems that in order to make it cool fast, I threw it into the freezer. Or put it in the freezer after soaking? Well. I'll look back.

Production difficulty: ordinary

Technology: deep fried

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Zha Huang Dou