Crispy and delicious strange-flavored beans
Overview
I have loved eating strange-flavored beans bought in the supermarket since I was a child. They are mildly sweet and spicy, crispy and delicious. So I tried it at home, and unexpectedly the effect was pretty good.
Tags
Ingredients
Steps
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Soak dried broad beans in advance, about 4 days in winter. Soak until each broad bean is the size of fresh broad beans. Be careful to pick out any wormy broad beans.
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Cut the ends of the broad beans with flowers horizontally and vertically, so that they will blossom when fried and make it easier to crisp up. But be careful not to exceed half the length of broad beans, otherwise the shells will fall apart easily when fried.
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Put oil in a clean, waterless pot, enough to cover the broad beans. When the heat is 70% hot, add broad beans and fry over high heat until the broad beans change color slightly. Turn to low heat and fry until light yellow and take out. After being fished out, the broad beans will continue to deepen in color to the picture color due to temperature.
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Pour out the remaining oil in the above steps, add a little water to the pot, add sugar, and bring to a boil over high heat.
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The key to making refried sand is to control the heat. The simplest method is to simmer it over low heat until the sugar bubbles turn from large to small, and then blow gently at the mouth of the pot until there is no more water vapor in the pot
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After the sugar is boiled, immediately add 2 tablespoons of chili powder
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tsp salt
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Stir evenly, add fried broad bean flowers, and stir quickly
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Stir evenly until each broad bean is dipped in the seasoning, then remove from heat
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After taking off the fire, continue to stir. This is the state just after taking off the fire
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When the broad beans turn into the sand-returned state as shown in the picture, they are ready to be taken out of the pot
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Finished product status
