Nowadays, people generally fry sugar beans with soybeans, and some are mixed with corn and soybeans. Soybeans are carefully selected, soaked in saccharin before frying, and can be fried in a large pot after a little airing. Stir-fry the soybeans until they are crisp and fragrant, then boil the prepared white sugar, then pour the fried soybeans and the cooked white sugar together, so that each soybean is wrapped with sugar as much as possible, and it is sweet and crisp to chew.
Pay attention to the heat when frying sugar beans. If you fry them too much, they will smell burnt, but if you fry them too lightly, they won't be very crisp. Health experts also remind people that although candied beans are delicious, some candied beans are baked and fried with indigestible beans such as soybeans and black beans, so children, the elderly and patients with diabetes and digestive diseases should not eat more.
1. Prepare green beans, and pick the same size without damage.
2. Soak in water 1 hour and take out to dry the water, so that the skin will not burst and it will not be easy to paste when frying.
3. Dry the non-stick pan, add the beans and stir-fry slowly on low heat.
4. The surface of beans turns yellow slowly, and the stirring speed should be accelerated.
5. The beans are completely golden, sprinkle with two spoonfuls of sugar and stir quickly. If the sugar melts, stir it away from the fire to prevent the sugar from melting and wrap it evenly on the beans.
6. After the sugar particles are wrapped in beans, you can stop the fire and cook. Cold, it tastes crisp and slightly sweet. Stir-fry the three kinds of beans separately in the same way. The time depends on different beans. Generally, it is observed and tried by naked eyes. Black beans can only be tasted.