Tips for frying beans that are crispy on the outside and soft on the inside

1. Choose fresh and delicious tofu

Choose to buy good beans with signs such as ivory color, light aroma is made from pure soybeans. When holding, it should not be too hard.

Wash the beans in diluted salt water, then use a gauze or clean towel to dry, cut into bite-sized rectangles or squares.

2. Fry over fire one

Heat cooking oil or lard, test with chopsticks to see if the oil is bubbling, then it is hot enough. Gently put the beans in and fry over medium heat. Let it sit for a while for the beans to gradually take shape and turn golden on all sides. If you add a little oil, shake the pan gently and the beans will come off, meaning one side is done, flip and fry the other side. In restaurants, they usually fry in a deep pan with a lot of oil, so the chef often puts the beans in a large-hole ladle and quickly fries them for a few minutes. When the beans are cooked and about 70% golden, take them out.

3. Thermal shock

Take out the tofu and rinse it directly under cold water or soak it in ice cold water. This is a physical phenomenon of shock/heat change that helps the outer shell of the food shrink quickly, keeping the water inside soft, juicy, and naturally sweet. Take out the tofu and drain or use a clean towel to dry it. This secret is used by many restaurants when making stir-fried vegetables, boiling small intestines, stomachs, or boiling crispy pig's feet, and boiling eggs that are easy to peel.

4. Fry over double fire

For a long time in culinary, the "double fire" technique has been used in cooking to help fried dishes become crispy even after a long time, to help braised dishes retain their flavor, to make sticky rice soft and supple, and to make fried dishes more delicious.

When frying the second time, restaurants often use a deep pan and add enough oil to cover the beans so that the heat is even, helping the dish to become crispy quickly, drain the oil quickly, not be greasy, and still retain moisture inside.

When making at home, heat cooking oil, test with chopsticks to see if there are big bubbles, then add tofu and fry in oil over high heat. Stir well until tofu is golden brown on all sides. When the surface of the tofu has grains like crispy rice, take it out and place it on a plate. Be careful to avoid oil splashes by drying the tofu or adding a little flour to the pan of oil.

Finished product requirements:Each piece of tofu has golden, crispy grains on the outside, while the inside is still soft and fragrant. This dish is served with a little bit of Vietnamese coriander and shrimp paste. More elaborately, tofu marinated with onions is also very delicious.