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How to make peppercorn-salt broad beans crispy? Detailed steps

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Ingredients: 500 g dried broad beans, 50 ml peanut oil, 15 g Sichuan peppercorn salt. Method: 1. Wash plump dried broad beans free of insect damage with water, soak for 2 days (changing the water 1-2 times daily), then remove, drain well, and air-dry until dry. 2. Heat an iron wok over high heat, add the peanut oil and heat until 70% hot, pour in the broad beans and stir-fry for 10-15 minutes, then switch to low heat and continue stir-frying; when the broad bean skins turn dark red and give off a toasted aroma, remove from the heat.

Ingredients: 500 g dried broad beans, 50 ml peanut oil, 15 g Sichuan peppercorn salt

Method

1. Wash plump dried broad beans free of insect damage with water, soak for 2 days (changing the water 1-2 times daily), then remove, drain well, and air-dry until dry.

2. Heat an iron wok over high heat, add the peanut oil and heat until 70% hot, pour in the broad beans and stir-fry for 10-15 minutes, then switch to low heat and continue stir-frying; when the broad bean skins turn dark red and give off a toasted aroma, remove from the heat.

3. Making the Sichuan peppercorn salt: stir-fry Sichuan peppercorns over high heat until scorched (no numbing or astringent taste), grind them into a fine powder, mix with refined salt, then return to the heat and stir-fry for another 2-3 minutes.

4. Sprinkle the Sichuan peppercorn salt into the cooked broad beans while hot and mix well; let cool and it is ready.

Product characteristics: the color is an attractive dark red, the peppercorn-salt aroma is rich, and the texture is crispy; serving it to guests is both economical and novel.

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