How do you fry soybeans to make them fragrant and crispy?

1. Clean the soybeans, remove the shriveled and bad, and then soak them in water for 6 hours. The soaked soybeans become larger in size, absorb a certain amount of water, and the water is slowly dissipated during the frying process, and the soybeans are naturally crispy and refreshing.

2. Put the soaked soybeans in hot water and cook for about 5 minutes. The boiled soybeans have a soft texture, and the taste is more charred and fragrant when fried, and there is a feeling of crispiness in the mouth, and it will no longer be dry and hard.

3. Heat the oil, add a little salt to the oil, drain the soybeans completely, slowly put them into the pot, and fry them slowly over low heat. Adding salt can prevent hot oil from splashing, and it can also help soybeans absorb the flavor and give them a salty appearance.

4. When the soybeans make a crackling sound and slowly float on the oil surface, you can turn off the heat and fry the soybeans with the residual temperature of the oil. The fried soybeans have a pale golden brown color.

5. Drain the fried soybeans in oil, let them dry for 1 hour, then re-fry them with hot oil for 5 minutes (or low heat), remove the drained oil, sprinkle a little salt while it is hot, pour in a few drops of white wine, stir well, the fried soybeans are charred and crispy, and do not return to softness for 5 days.

Technical summary] 1. If fried soybeans want to be crispy, they must be soaked in cold water first. Soak for 6 hours in summer and 8 hours in winter. Soak in the refrigerator for 12-24 hours. You can change the water once halfway to prevent the soybeans from smelling.

2. Boil the soaked soybeans to make them more crispy, and the soybeans must be drained before frying.

3. Fried soybeans can only be fried once, you need to fry them twice, the first time you fry them for 15 minutes, and then fry them for 5 minutes after drying for 1 hour.

4. Sprinkle some salt and liquor on the fried soybeans, which can make them more salty, fragrant and flavorful, and the volatilization of the liquor will take away some of the water and oil in the soybeans, making the taste more crispy. Fried peanuts and the like are all tricks.

Prepare raw materials: soybeans, salt, oil soybeans selection is very important, to choose a larger one, and there is no flaw, must carefully pick out the residual beans inside, to ensure that the soybeans to be fried, all full and perfect, prepare a basin of water, pour in soybeans, soak for about ten hours, must and must be soaked, this step can not be saved, this step is very critical, soaking can make soybeans full of water, so that it is not easy to paste when frying, and fried fragrant and crispy. After soaking, the soybeans become very full, then boil the water, add some salt to the water, and then pour in the soybeans to blanch the water, the blanching time should not be too long, generally two or three minutes, so that the soybeans are more fluffy inside, so that when frying, absorb more oil, and the saltiness of the salt will also enter the soybeans, so that the fried soybeans are salty inside and out.

After that, drain the water, boil the oil, fry in the pot, wait for the whole process on low heat, stir and turn constantly, so as not to paste off, fry until it floats up, turn off the fire and take it out to cool, and then ** again, carry out the second re-frying, after the second re-frying, the soybeans are already very crispy, and they are also particularly fragrant.

The first step is to marinate the beer. Put the soybeans through water to remove the dust, drain them and put them in a basin, then add an appropriate amount of salt, pour in beer, stir evenly and marinate for half an hour, and stir a few times from time to time during the pickling process, so as not to have a difference in pickling effect between the upper and lower layers. The second step is to air dry the soybeans.

After the beer is marinated, drain the soybeans, dry some water naturally, then pour an appropriate amount of oil into the pot, pour in the sugar, heat it over medium heat until the sugar is almost completely melted, pour the soybeans in, if there are too many soybeans, it is recommended to fry them in a different pot for better results. The third step is to fry the soybeans. After the soybeans are put into the pot, keep the oil on medium heat and fry slowly, stir constantly when frying, so that the soybeans are fried more evenly, fry for 5-8 minutes to drain the oil and take it out, turn off the heat and cool for half a minute, then heat the oil again, put in the soybeans and fry for 10-15 seconds, and drain the oil after removing it.

First, wash the soybeans first, boil in a pot under cold water, and the water must be more, because the soybeans will consume a lot of water in the process of cooking, and boil them to the extent that they will rot with a light bite, and take them out and drain them.

There is also a method, that is, boiled soybeans, wrapped in egg flour and fried, then fried, scooped up and drained the oil, then heated the oil, and fried again in the pot again, which is more crispy.

Ingredients: 200g soybeans

Seasoning: 3 grams of salt, 15 ml of blending oil, 5 grams of cooked sesame seeds.

Method:1Soak dried soybeans in water.

2.Put oil in a wok, heat slightly, pour in the soaked soybeans, and fry over medium heat. The amount of oil should be submerged in the soybeans.

3.When the oil is hot, take care to stir it.

4.Stir evenly halfway to fully heat the soybeans.

5.When you see that the soybeans are starting to have wrinkles in the skin, continue to fry.

6.If you see that the soybeans are slightly yellowish and the soybeans are visibly dry, they can be put on a plate.

7.Sprinkle in salt and cooked sesame seeds evenly while hot.

Soak the soybeans and fry them in an oil pan, except for spending some time, there is basically no difficulty, so that the fried soybeans are crispy and delicious. Depending on the length of soybeans soaked, they can be fried to produce both crispy and dry flavors.

Fried soybeans. Step 1: Soak the soybeans.

Soak dried soybeans in cold water overnight until the soybeans are fully swollen to about 3 times the size of dried soybeans, remove and drain. Tips: The water used to soak soybeans is 1-2 times that of dried soybeans, and the nutrients are more easily absorbed by the body after soaking.

Step 2 of fried soybeans: Boil the soybeans.

Add an appropriate amount of cold water to the pot, then put in 1 bay leaf, 1 cinnamon, 1 star anise, an appropriate amount of Sichuan pepper and 1 dried red pepper, then sprinkle in an appropriate amount of five-spice powder and salt, put in the soaked soybeans, cover the pot and cook for 10 minutes, until the soybeans are matured, remove and drain them and put them on a plate, and add 1 tablespoon of olive oil, stir quickly with chopsticks to ensure that each soybean is coated with a uniform layer of olive oil.

Step 3: Fry soybeans.

After the wok is heated, add the soybeans, stir-fry over medium heat until the surface of the soybeans begins to shrink, turn to medium-low heat and continue to stir-fry until the surface of the soybeans slowly shrinks and begins to change to golden brown. Turn to low heat and continue to stir-fry until the soybeans make a crackling sound and turn off the heat immediately when the surface is on fire.

Put the fried soybeans in a container and let them cool.

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How to fry soybeans is fragrant and fragrant.

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How do you fry soybeans to be fragrant and crispy? There's a certain doorway here. Fried soybeans are loved by many people, and they are really fragrant and crispy, crunchy, and full of fragrant, to achieve such an effect, you need to do this:

Soybeans should be soaked in advance, boiled, the heat should be small, and fried again, etc., these important skills, you use, to ensure that they are crispy and delicious, and melt in your mouth.

Soybeans are nutritious, we generally don't eat them at home, unless we drink soy milk, in fact, many people ignore that fried soybeans are very convenient and delicious, and my family often deepens soybeans, which are crispy and delicious.

1. Tips for frying soybeans to be crispy.

1. Soak the soybeans in water for 10 hours in advance, so that the beans can absorb enough water and make them crispy.

2. After soaking, boil, that is, blanch, blanch for a few minutes, not for too long, but also to make it more crispy and crispy.

3. When frying, the heat should be controlled, the whole process is low, the beans themselves are small, and if you don't pay attention to it, it is easy to fry the paste and fry hard.

4. After the first frying, after cooling, it is necessary to carry out a second re-frying, re-frying is particularly important, any fried food, if you want to eat crispy, you need to re-fry.

Second, the steps of frying soybeans.

1. Prepare raw materials: soybeans, salt, oil, water.

The selection of soybeans is very important, to choose a larger one, and there is no flaw, you must carefully pick out the residual beans inside, to ensure that the soybeans to be fried, all full and perfect.

2. Prepare a basin of water, pour in soybeans, soak for about ten hours, must and must be soaked, this step can not be saved, this step is very critical, soaking can make soybeans full of water, so that it is not easy to paste when frying, and fried out fragrant and crispy.

3. After soaking, the soybeans become very full, then boil the water, add some salt to the water, and then pour in the soybeans to blanch the water, the blanching time should not be too long, generally two or three minutes, so that the soybeans are more fluffy inside, so that when frying, absorb more oil, and the saltiness of the salt will also enter the soybeans, so that the fried soybeans are salty inside and out.

4. After that, drain the water and dry, heat the oil, fry in the pot, the whole heat is low, constantly stir and turn to avoid paste, fry until it floats up, turn off the fire and take it out to cool, and then ** again, carry out the second re-frying, after the second re-frying, the soybeans are already very crispy, and they are particularly fragrant.

5. After frying, sprinkle some seasoning and you can eat, if you want to keep it crispy all the time, don't sprinkle salt, because when you cook the beans before, you have already added salt to the pot, and the beans already have a salty taste. If you add salt after frying, very.

How do you fry soybeans to be fragrant and crispy? Here's how:

1. Select soybeans: clean the soybeans, select the bad beans, soak them in water for three hours, add a little salt to the soaked water, and drain the soaked soybeans;

2. Put enough oil in the pot, put the drained soybeans in the six layers of oil temperature, fry them slowly over low heat, and fry them until the soybeans become transparent;

3. The oil continues to be heated, and the oil temperature is approximate.

When it is hot in six or seven months, fry it twice until the side of the soybeans is dark, and then it can be fried out of the pot.

The fried soybeans are more fragrant when cooled, and you can cover a container to let the heat evaporate and take away the water;

Skills: 1. Add a little salt when soaking in water, it will not spray oil when frying, and it is more fragrant and crispy;

3. Don't add seasonings if you don't want to eat it right away, and add salt, pepper, etc. when you want to eat;

4. Fry soybeans over low heat and slowly. It is easy to fry the pan in a high fire, and it is easy to fry black, and it will appear that the outside is black and the inside is not cooked.

Soybeans want to be crispy and delicious, add one more step before frying, fragrant and crispy, a must-have snack at home.

First of all, soak the soybeans for half an hour and drain them, pour more oil into the pot, and put the soybeans when the oil temperature is three or four hot. Secondly, stir and fry over low heat. Finally, when the soybeans pop and pop, take out the oil control.

Heat the oil in the pot, pour the soybeans into it and fry them when the oil temperature is hot, and you can fish them up after about ten minutes.

Soybeans should be soaked one night in advance, fried after soaking and drying, boiling oil in the pot to put the dried soybeans, the oil is not over the soybeans, and the soybeans are fried slowly over low heat, so that the fried soybeans are crispy and delicious.

1. After soaking the soybeans, they can be fried in oil and fried in oil, which can be fried with crispy and dry flavors according to the different soaking time.

2. You can boil soybeans and fry them.

3. Fry the soybeans until the soybeans shrank and the color becomes golden.

Be sure to soak before frying, soak it very full, and dry the water when frying.

When making fried soybeans, if you want the soybeans to be crispy, soak the soybeans in water overnight in advance to allow the soybeans to fully absorb the water. When frying, don't wait for the oil to burn very hot, just put the soybeans in and fry them slowly, so that the fried beans are very crispy.

How to fry soybeans:

1.Pick up the soybeans to remove impurities and bad beans, and soak them in water overnight. Drain the soaked soybeans.

2.Put oil in the pot, (depending on your own situation, do it on a whim, and don't weigh much.) When the oil is hot, put the soybeans in and fry them, fry them until there are fewer bubbles in the pan, and then take them out to cool.

3.Reheat the oil, put the cooled soybeans in again and fry them until golden brown, and hear the crisp sound when the colander is upside down.

4.Let cool and sprinkle with salt when the temperature is low. Wait until it's cool enough to put it on.

Yellow soybean, the name of traditional Chinese medicine. For the legume soybean gycinemax (L）merr.

Yellow seeds of seed coat. It has the effect of widening and guiding stagnation, strengthening the spleen and water, detoxifying and reducing swelling. It is used for diarrhea, abdominal distension and drowsiness, sores and carbuncles, swelling and poison, spleen deficiency and edema, and traumatic bleeding.

On the different raw and ripe taste of yellow soybeans, Huang Gong embroidered: "Yellow soybeans, according to the book, are sweet in taste, take a lot of gas, phlegm and cough." It is also said to widen the middle and lower qi, benefit the large intestine, eliminate water, swelling and poison, and its reason seems to be bizarre.

Reading the book is sweet and stagnant, that is, it is fried and not vented; The words of the book are wide and good, which means that it is cold and not fried. Where the thing is born is sparse, cooked is stagnant, although the soybean is sweet, although its nature is warm, but the raw water vapor is not discharged, and there is the harm of leaking when taking more, so the bean must be raw and cooked, and the treatment has a different ear of tonifying laxative.

If you take more than you can eat, you will see the disadvantages of phlegm and pneumatic cough. (Materia Medica).

Nutritive value. 1.Enhance the body's immune function: Soybeans are rich in protein and contain a variety of essential amino acids, which can improve the body's immunity.

2.Prevent arteriosclerosis: The lecithin in soybeans can remove cholesterol attached to the blood vessel wall, prevent arteriosclerosis, prevent cardiovascular diseases, and protect the heart.

The lecithin in soybeans also has the effect of preventing the accumulation of excess fat in the liver, thus effectively preventing and treating fatty liver caused by obesity.

3.Defecation defecation: Soluble fiber contained in soybeans can both defecate and lower cholesterol levels.

4.Treatment of iron deficiency anemia: soybeans are not only rich in iron.