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How to fry orchid beans? Why can't you digest them

Orchid bean is a traditional snack. Fried orchid bean is a common snack at home. Many people will fry orchid bean at home. How can fried orchid bean be crisper? Why can't fried orchid bean be crispy? Let's have a look together with Xiaobian.

How to fry the orchid bean

Ingredients: right amount of broad bean, right amount of oil, 10 pieces of prickly ash, right amount of green onion, Laoganma, Wuxiang powder, salt and pepper, sugar

The method of crispy orchid bean

Soak the dried broad bean in the water for 2 days. When watching TV or listening to music, peel off the skin and divide it into two parts.

Put the right amount of oil in the pot, cold oil in the pot, fry slowly on a small fire, then put the pepper and scallion in the pot to fry out the fragrance, and then fry the bean slices. Procedure 2 of crispy orchid bean

Take up the broad beans, leave a little oil in the pot, put in the dried mom, salt and pepper, five spice powder, sugar, and put the bean petals together to stir fry, and the crispy bean petals are finished. Procedure 3 of crispy orchid bean

Tips

PS: freeze the broad beans for 2 hours, and then fry them again, crisper!

Why the fried peas are not crisp

It didn't blow through. The operation was not correct

Soak the broad bean in water for a day, drain the water, cut a hole in it, and then fry it in 60% hot oil pan. When it turns yellow, you can start the pan and sprinkle some salt and pepper.

Why can't you digest the lentils

Because the broad bean itself is not easy to digest, in addition, the orchid bean is fried food, which belongs to high-fat food. The high fat content will inevitably lead to prolonged gastric emptying time after use, which is what we often say not to digest. The orchid bean will not digest if it is eaten too much.

Orchid bean is rich in nutrition. Every 100g of orchid bean contains 9g protein and 19g carbohydrate. It is also rich in dietary fiber, calcium, phosphorus, potassium, vitamin B, carotene and other healthy nutrients. The protein in the tender orchid bean is second only to soybean in all kinds of beans. The phospholipids contained in orchid bean are the material basis of cell membrane, mitochondrial membrane and microsomal membrane structure. The permeability of membrane, the role of synapse and receptor also depend on phospholipids, which is of great significance for human nutrition.

The protein content of orchid bean is rich and cholesterol free, which can improve the nutritional value of food and prevent cardiovascular disease. Orchid bean is a low calorie food. It is a high-quality green food for patients with hyperlipidemia, hypertension and cardiovascular disease.