Fry the beans, don’t put them right into the pan, add 2 steps, the beans are golden and crispy, not crushed

Before frying the beans, just remember to do these 2 steps and you will have a finished product that is crispy, golden pieces of fried beans that are not close to the pan.

Tofu is a vegetable protein made from soybeans after being soaked, crushed and cooked. From liquid soy milk will thicken to become tofu.

As a cheap, easy-to-eat and easy-to-cook food, tofu is loved by many people. Tofu can be eaten directly, fried, fried, sauce… or combined with many different ingredients to create attractive dishes. One of the familiar methods that many people like most when making tofu is frying.

Simple, unfussy fried tofu, but dipped with sweet and sour soy sauce or fish sauce, it becomes an irresistible delicious dish. Each piece of fried tofu with a crispy golden crust, soft and moist inside, fatty, mixed with a delicious dipping sauce, just eaten with white rice is also delicious.

Fried beans are familiar, but there are still many people who don’t know how to fry beans, make them crumble, close to the pan, not crispy.

According to the chef’s revelation, the mistake is that many people often cut the beans and then put them in the pan to fry, causing the beans to be close to the pan. If you want to fry beans well, don’t put them in the pan right away, you need 2 more steps. Specifically, you can refer to the following ways:

Resources:

– Tofu, salt, cooking oil (Note, if you want to fry delicious crispy beans, you must choose firm tofu)

Processing:

When frying beans, need to remember 2 steps:

– The first is to dry the beans:

Buy tofu, wash. After washing, use a paper towel to dry the water on the surface of the tofu, then cut into bite-sized pieces. This limits oil splashing during frying and helps to prevent the beans from sticking to the pan when frying. Moreover, dried beans will also be more crispy.

– Second, sprinkle salt in the pan

After pouring oil into the pan, don’t always put the beans into the frying pan, but sprinkle a little salt in the oil pan, then proceed to fry so that the tofu doesn’t get crushed and stick to the pan.

Another trick is to heat up the pan, add the granulated salt to roast and stir on the sides of the pan, then discard the salt and then add the oil and fry the beans as usual. In addition to preventing oil from splashing, salt also has the function of eliminating toxins created when oil is heated at high temperatures.

Another note is that the frying oil must be hot and deep fried. If you want the beans to have a crispy golden skin and a soft inside, they must be fried with enough oil. If you use less oil, the beans will take longer to cook, and when you use less oil, the oil will seep back into the beans, which will not be delicious.

It is best to pour oil into the beans, fry until golden brown on medium heat, then remove and drain. When you first put the beans in, do not stir or flip the beans right away, wait until the beans are golden on one side, then flip the other side and fry again because the tofu is very fragile. After frying to golden crispy on both sides, put the beans on a plate and enjoy hot.