Fried crisp soybean(chao xiang su huang dou )

Fried crisp soybean

Introduction:

"Time flies fast enough. I feel it's not long after the Spring Festival. It's February 2. In February, the Dragon looked up. Every year on this day is fried some scorpion claws (Osmunda japonica or soybeans), this year is no exception, this time the practice has changed a bit, first put the soybeans salted, and then put on the cover mat to air one night, and then fried, fried soybeans good crisp

Production steps:

Step 1: wash the soybeans first.

Step 2: then soak in water overnight.

Step 3: pick out the pickled soybeans.

Step 4: pick out the ones that can't be soaked and the ones that are bad.

Step 5: add salt and mix well, marinate for 1 hour.

Step 6: put it on the cover mat to dry overnight.

Step 7: put oil in the pan, add soybeans and stir fry.

Step 8: stir fry slowly over low heat until golden brown.

Step 9: put it out to cool. You can't stop eating the crisp soybeans.

Materials required:

Soybeans: 300g

Salt: 5g

Peanut oil: right amount

Note: put the soybeans on the cover mat to air all night, and then air until half dry. When frying soybeans, you must use a small fire to fry them slowly, so that they are crisp enough. Otherwise, it's fried outside and raw inside.

Production difficulty: ordinary

Technology: stir fry

Production time: one day

Taste: salty and fresh

Chinese PinYin : Chao Xiang Su Huang Dou