How to make spiced beans in Chenghuang Temple?

Town God Temple Spiced Bean Origin: Shanghai

Exquisite materials and suitable temperature. The raw materials used are specially selected from broad beans produced in Yuyao County, Zhejiang Province, and the selection is extremely strict. Neither yellow bean nor moth-eaten bean can be used. Green beans should be used, washed and boiled. Cooking with a double-barrel pot, with a clear water pot and a sugar water pot on it. When the water temperature in the clear water pot reaches about 60 degrees Celsius, put the washed broad beans, cook for a while, and then put them into the sugar water pot and take them out. But before you fish beans, you should put a certain proportion of saccharin, vanilla and essence in the sugar pot, then sprinkle some salt on the caught broad beans, and turn them constantly after you put them in the sugar pot. When rotating, use the filter screen to slowly push down from the periphery of the pan. This will cook the beans evenly and taste them. After half an hour or so, when you see salt flowers on the bean skin, you can take a pot and air the beans in a bamboo container, and thoroughly cool them to dry them to get spiced beans.

Features: thin skin and loose meat, even salt and frost, soft and waxy to chew. It tastes delicious, tastes sweet and has no flavor.