How to fry broad beans until they are crispy

The most common way to cook broad beans is to fry them in oil. If you want to make the broad beans fluffy and crispy, you should first soak them in cold water. It is best to soak them for 1 to 2 days, usually 3 to 4 days. When soaking the broad beans, you must change the water frequently to avoid spoilage. After the soaked broad beans are dried, they can be fried in oil. The fried broad beans will taste crispy and have a very good taste.

How to fry broad beans until they are crispy

1. Soak the beans in cold water for a few days first. For larger beans, the soaking time will be slightly longer, about three or four days. For fresh beans, one or two days will be enough. Soak until the sprouts just show their heads. Remember to change the water every day. 2. When processing, use a small knife to cut the tail. The length of the cut should be about half of the entire length of the bean. This is because there is moisture in the soaked beans. Cutting allows the moisture to drain away so that no oil will burst out during frying.

3. Place the cut beans in a mesh container and let the surface moisture dry out for one to two days. Turn them over during this period to prevent the outer skin from drying out and the inside from becoming damp. 4. Pour the oil into the pot when it is cold. When bubbles appear at the bottom of the oil, you can put the dried broad beans into the pot. You can put a lot at a time. The surface of the beans is dry but the inside is moist, so they will not burst. It is like boiling water. Bubbles will appear on the surface of the oil. Fry until it changes color. At this time, the bean skin will also burst. Remove from the pot, sprinkle some salt, and it is done.

The efficacy and function of broad beans

Other names of broad bean: Hu bean, summer bean, Luohan bean, Sichuan bean, Japanese bean, and Buddha bean. Broad beans are a delicious seasonal vegetable in spring. The calcium, zinc, manganese and phospholipids they contain are important components for regulating the human brain and nervous tissue. However, a few people are allergic to broad beans, which can cause acute hemolytic anemia, a condition also known as favism. Broad beans are rich in protein and contain no cholesterol, which can effectively prevent cardiovascular diseases. Fresh broad beans are also rich in vitamin C and cholelithiasis, which have the effect of enhancing memory and strengthening the brain. Most people can eat broad beans. The elderly, those who do mental work and those with high cholesterol should eat more broad beans. The calcium in broad beans is beneficial to the absorption and calcification of calcium by bones, and can promote the growth and development of human bones. Broad beans cannot be eaten raw. Before cooking, they should be soaked several times and blanched before cooking. Fresh broad beans can be used as vegetables. They can be stir-fried, boiled, made into soup or used as ingredients for other dishes. They are green, fragrant, tender and delicious. Made into broad bean sprouts, it tastes even more delicious.

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