How to make authentic salt and pepper orchid beans, how to make orchid beans delicious

Ingredients. 250 grams of broad beans.

Accessories. 3 grams of salt, grams of pepper.

A little secret to the ingredients.

6 bowls of water and 2 soup treasures.

Easy to make hot pot at home.

Steps to prepare salt and pepper orchid beans.

1.About 200 grams of broad beans are peeled and cooked, and they must be dried in the shade!

2.Prepare the oil in a small pan and boil until it is 5 times hot.

3.Pour in the broad beans and start frying.

4.Don't get too many broad beans at a time, because fried broad beans will cause a lot of oil bubbles, and too many broad beans are easy to overflow.

5.As the broad beans are fried, there will be no oil bubbles, and the broad beans will float on the surface, and they will continue to fry for a while.

6.When it is fried to golden brown, take it out, golden yellow is not good, it is not crispy enough after cold, you must watch the fire well, it is easy to fry paste.

7.Prepare grams of pepper, 3 grams of salt.

8.Sprinkle in the freshly fried orchid beans and mix well.

9.Serve and get off the bar!

Orchid beans are also called broad beans and monk beans. It is a kind of bean with strong seasonality, and it is relatively simple to fry, but it is particularly difficult to peel the skin, and the taste of orchid beans is much worse without peeling. Here's how to stir-fry orchid beans with minced meat.

Ingredients: Orchid defeat flower beans, ginger cha xu mingsi, appropriate amount of minced meat.

Preparation: 1Remove from the pan and add the oil, add the minced meat to the ginger and stir-fry for a while.

2.Then pour in the orchid beans and continue to stir-fry evenly, add some water, cover the pot and simmer for a few minutes.

3.After the orchid beans are cooked, add salt and a little light soy sauce to taste, stir-fry a few times and they are out of the pot! A plate of fried orchid beans with minced meat with a spring scent is good!

Extended information] Fava beans contain protein, carbohydrates, crude fiber, phospholipids, choline, vitamin B1, Viyu biosin B2, niacin, calcium, iron, phosphorus, potassium and other minerals, especially phosphorus and potassium content is high, it can be said that it is really rich in nutrients.

Ingredients for <>: 250g of orchid beans, half a pot of oil, and a spoonful of salt. Rotten.

1. Soak the orchid beans in cold water overnight, put them in the rice cooker and add water to cook, the amount of water should not exceed the orchid beans, and cook for half an hour.

2. After cooking, let it cool, and then cut it with scissors.

3. Boil a pot of oil, and pour the beans in the military calendar when it is hot at 8.

4. Fry until the bean shells are golden brown. There is a crisp sound when shoveling with a shovel.

5. Let it dry, sprinkle some salt and serve.

Ingredients for <>: 250g of orchid beans, half a pot of stool oil, and a spoonful of salt and slag.

1. Soak the orchid beans in cold water overnight, put them in the rice cooker and add water to cook, the amount of water should not exceed the orchid beans, and cook for half an hour.

2. After cooking, let it cool, and then cut it with scissors.

3. Boil a pot of oil, and pour in the beans when it is hot.

4. Fry until the bean shells are golden brown. There is a crisp sound when shoveling with a shovel.

5. Let it dry, sprinkle some salt and serve.

The preparation of orchid beans is as follows:

Main ingredients: a bowl of broad beans.

Seasoning: 1 tablespoon of salt, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 chives, 2 star anise, 1 piece of cinnamon, 2 bay leaves, 1 dried chili, 2 cloves of garlic, half a spoon of flavored pepper and salt.

1. Put a basin of boiling water in the basin first, then pour the broad beans into it, soak all the small worms out, then change the water several times, use the tooth to check Zheng Zheng to take out the remaining small worms in each small hole, and continue to soak until the broad beans become chubby, and then you can cook.

2. Add the processed broad beans to the pot, add water to cover the broad beans, then add 1 tablespoon of salt, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 2 star anise, 1 piece of cinnamon, 2 bay leaves, 1 dried chili, 2 cloves of garlic, turn to low heat and simmer for 20 minutes after boiling over high heat.

3. Cook on low heat until the skin of the broad bean cracks, then take it out to control the moisture. Then put it in a waterless and oil-free pan and stir-fry over low heat.

4. If you don't fry until the broad bean skin is wrinkled and the taste becomes crispy, you can add a handful of chopped green onions, half a spoon of pepper and salt and stir well.

5. Turn off the heat and remove from the pot.

1. Ingredients: 250g of orchid beans, half a pot of oil, and a spoonful of salt.

2. Soak the orchid beans in cold water overnight.

3. Put it in the rice cooker and add water to cook, the amount of water should not exceed the orchid beans, and the lead should be boiled for half an hour.

4. Let it cool after cooking, and then cut it with a scissors.

5. Boil a pot of oil, and pour in the beans when 8 is hot.

6. Fry until the bean shells are golden brown.

7. There is a crisp sound when shoveling with a shovel. Let it dry, sprinkle with a little salt and serve.

1. Raw material requirements Choose broad beans with full particles, uniform size and intact integrity.

2 Soaking and flowering Wash the broad beans with warm water, remove impurities, and simmer in boiling water for 24 hours (the water is twice that of the beans) to make the broad beans fully absorb water and expand. Then rinse with clean water, and use a sharp blade to cut the epidermis at the top of the broad bean germ, so that the water contained in the broad bean can quickly evaporate during frying to avoid splashing oil with the bean.

3 Soak alum water After 250 grams of alum are ground and fully dissolved in boiling water, add water to 10 liters and boil. Then put 10 kg of broken broad beans into a pot of boiling water and simmer (about 2 minutes) to remove and drain.

4 Deep-frying After the broad beans are drained of water, they can be fried in the pan until the water has fully evaporated to prevent scorching. Drain the oil and cool it after removing it. According to the taste, you can sprinkle some salt and so on.

5 Finished product The epidermal end of broad beans is cracked, the bean paste is prominent, the color is slightly yellow, and the taste is crispy, crisp and fragrant.

Fried crispy broad beans (orchid beans, jade beans) process: 100 kilograms of broad beans plus 250 kilograms of water, add bean Xin crisp (compound food additives) to the water, and then, according to the weather temperature, soak the broad beans for 2-5 days, the longer the better, subject to the failure to germinate. After soaking, use a centrifuge to dehydrate or dry the surface water, and use a knife to cut the broad bean skin in a ring, and then it can be fried.

When frying, the oil temperature is 170-180 degrees at the beginning, change the heat to low heat after frying, the oil temperature is 120-130 degrees, and then fry the internal moisture of the broad beans to get out of the pot, and then mix in the condiments while hot. If you make it at home, you can soak the broad beans and put them in the refrigerator to ferment for 5 days (including soaking time), and the frying effect will be better. Douxin crisp is in accordance with the "food additives use standard GB2760-2011" scientific compounding, and approved by the Shandong Provincial Bureau of Quality and Technical Supervision for review and use, issued by the General Administration of Quality Supervision, Inspection and Quarantine of the "National Industrial Products Production License" (referred to as QS certificate), complete documents, safe and legal, no harmful substances, not beyond the range, not beyond the standard.

Soak the dried broad beans in water for 2 days, and peel off the skin and divide it into two cloves while watching TV or listening to **. Put an appropriate amount of oil in the pot, put the cold oil in the pot, fry slowly over low heat, and then put the pepper and green onion into the fried fragrance to fry the bean paste. How to make crispy orchid beans Step 2 scoop up the broad beans, leave a little oil in the pot, add Lao Gan Ma, pepper and salt, five-spice powder, sugar, pour the watercress into it and stir-fry together, and the crispy watercress is completed.

Freeze the broad beans for 2 hours, then fry them again to make them even crispier!

Questions. [Agreed].

Haha, hope that helps.

The materials required for the production of orchid socks and flower beans: appropriate amount of broad beans, appropriate amount of edible oil, water, plastic wrap, and a little salt.

1. Soak the broad beans overnight in advance.

Second, use scissors to balance the broad beans at the end of the late, that is, where there is a black line, use scissors to make an opening.

3. Then add a little cooking oil to the open broad beans and mix evenly, which is the key to ensuring that they can be fried.

4. Cover with plastic wrap and let stand for two hours. Tell Lee.

5. Make the oil in the pot boil.

6. Add broad beans and fry them.

7. Fry until all the broad beans float on the oil surface, then remove them.

8. Add a little salt and mix well.

9. Put it on a plate, and the orchid beans are done.