The method varies from recipe to recipe.
1. According to the traditional soaking method, wash the beans with water first, soak them in clean water for 2-3 hours, and then drain the water with a wicker, add appropriate amount of water into a bowl and blanch; 2. In the traditional soaking method, the blanched beans are drained and then fried until the surface is golden and crispy.
3. However, according to different regions and different chefs, the soaking method may vary.
For example, some places will add some ginger, garlic and other condiments to the water of the bean button to increase the taste; Some chefs also marinate the bean clasp before blanching it for added flavor.
To sum up, the bubble method of fried string beans varies according to different recipes.
1. Fried string bean fasteners need to be soaked. 2. Because the bean button itself is relatively hard, it needs to be softened by brewing, easy to fry, and can also increase the taste. 3. The method of brewing is to soak the bean button in clean water for 4-6 hours, until the bean button is soft, and then remove and drain the water.
For a better taste, add a small amount of salt or vinegar to the water.
1. The bean button needs to be soaked in water, and the white hair on the surface of the bean button is wet and soft, and then the white hair can be peeled off. 2. Soak the treated bean clasp in clean water for 5-6 hours, then take the bean clasp out and turn it over to soak for 2-3 hours, making sure that all the hair on the surface of the bean clasp is removed.
3. Rinse the surface of the buckle with water and set aside.
Because the hair and fat of the bean button are more, it is necessary to repeatedly soak to completely remove the hair on the surface of the bean button, otherwise it will affect the taste.
The fried bean snap should be judged by the number and size of cardamom. Generally, small words are about thirty or thirty minutes, if it is relatively large, it is best to soak for an hour is the best, because if the soak time is long, its taste is stronger, so the time needed to soak is relatively long. But it can not be soaked in too short a time, because it can not be soaked in a short time, and the bean button is a more difficult plant to soak.
Prepare the required bean clasp and wash.
First, soak the cardamom in salt water for half an hour.
Then cut the soaked bean buckle into about 2 cm squares with a thickness of about 1 cm. Pour 70% oil into a wok and fry tofu over medium heat. Turn on one side until golden brown. Fry both sides until golden brown. Remove and serve.