Recipe: Crisp soy

Home Cooking Recipe: Crisp soy

Notes:

Now there are too many snacks, and there are countless kinds of dried fruits. The crispy soybeans are left out. However, my old grandson likes to eat fried peanuts or crispy soybeans. I always buy them. I bought too many dead beans in the crispy soybeans. I accidentally bite into a chrome tooth, so I started to do it myself. I didn’t expect to see it. It seems that it is not easy to make crispy soy beans. It has been tested several times, and the experience has been summed up. According to the soaking time of beans, there are two kinds of crispy and dry flavors, which are very delicious. It’s really good to make snacks.

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the soybeans and go to the bad beans and put them into the clear water without passing the soybeans 3 cm high, soaking overnight

    Wash the soybeans and go to the bad beans and put them into the clear water without passing the soybeans 3 cm high, soaking overnight

  2. Home Cooking Recipe: After soaking the soybeans completely, remove the moisture from the control, or use a dry gauze to absorb the water, otherwise the oil will be fried when fried.

    After soaking the soybeans completely, remove the moisture from the control, or use a dry gauze to absorb the water, otherwise the oil will be fried when fried.

  3. Home Cooking Recipe: Put the oil in the pot to 4~5% heat (there will be dense bubbles in the oil), put the beans

    Put the oil in the pot to 4~5% heat (there will be dense bubbles in the oil), put the beans

  4. Home Cooking Recipe: The small fire will blow the beans into golden yellow, and the bubbles will become less. When they are fished out with a colander, there will be some crisp sounds when they are turned upside down; remove them, dry them for a while, turn off the fire.

    The small fire will blow the beans into golden yellow, and the bubbles will become less. When they are fished out with a colander, there will be some crisp sounds when they are turned upside down; remove them, dry them for a while, turn off the fire.

  5. Home Cooking Recipe: Once again, the oil in the pot is burned to 70% heat, and the beans are poured into the medium and small fire again to the golden red. The beans become a little longer than before, and the time is short and becomes golden red. Just, don't blow it up, just paste it, and then use the colander to remove the turn, the beans become lighter and the sound will be crisp.

    Once again, the oil in the pot is burned to 70% heat, and the beans are poured into the medium and small fire again to the golden red. The beans become a little longer than before, and the time is short and becomes golden red. Just, don't blow it up, just paste it, and then use the colander to remove the turn, the beans become lighter and the sound will be crisp.

  6. Home Cooking Recipe: Put the beans in the dish, sprinkle with the right amount of salt and mix well. After cooling, it will be more crispy; hot salt and pepper powder are salt and pepper, salt and chili powder is barbecue flavor.

    Put the beans in the dish, sprinkle with the right amount of salt and mix well. After cooling, it will be more crispy; hot salt and pepper powder are salt and pepper, salt and chili powder is barbecue flavor.

  7. Wash the beans in clean water and soak them until the beans are slightly open. The drying time of the beans is different. The time is about half an hour to an hour. It is slightly increased. You don't need to completely bubble like the first one. open

  8. Remove the beans and control the moisture

  9. The oil pan is burned to 40% heat, and the small fire is put into the beans and fried until the beans are floating. The color begins to turn into a slight golden red, and the sauce can be sprinkled.


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