The second round of frying needs to be done until fully cooked. By this time, the flavor of the seasoning has already infused with the oil, making it very delicious. But the third frying is the most crucial step.
The first two rounds of frying involve soaking all the broad beans in hot oil, allowing them to gradually bloom into orchid-shaped flowers in the boiling oil. The third round, however, is a brief alternating fry using a sturdy and clean net to scoop them up and down, allowing the already formed orchid beans to interact with both air and hot oil.
Du Xixi didn't really understand the specific principle behind it, as she didn't have the time to figure out what structural changes the broad beans undergo during the brief frying. She only knew that it was an experience passed down by the Du family, making the orchid beans more crispy and delicious.
