Health efficacy
Cinnamon: warm the middle warmer to dispel cold, dissipate blood stasis and reduce swelling.
Star anise: regulating qi and relieving pain, warming yang.
Zanthoxylum bungeanum: It can warm the middle warmer, stop diarrhea and relieve pain.
Ingredients and materials
Dried soybean leaves, cinnamon, star anise, pepper, dried red pepper, spiced salt, olive oil.
Recipe exercise
1. Prepare a proper amount of dried soybeans.
2. Put the dried soybeans in cold water and soak them overnight in advance.
3. Until the soybean absorbs water and fully expands, the volume is about 3 times that of the dry soybean.
4. Put a proper amount of cold water into the pot, and add 1 fragrant leaves, 1 cinnamon, 1 star anise, a proper amount of pepper and 1 dried red pepper.
5. Sprinkle the right amount of spiced powder.
6. Put the right amount of salt according to everyone's taste.
7. Pour the soaked soybeans into the pot, cover and cook for about 10 minutes.
8. Cook until the soybeans are cooked, remove them and put them on a plate. Add 1 tbsp olive oil.
9. Stir well with chopsticks so that each soybean is evenly wrapped in olive oil.
10. Put the wok on the fire and heat the bottom of the wok. Add soybeans and stir fry with a shovel.
1 1. With the increase of hot air, the surface of soybean began to shrink.
12. Turn the heat down and continue to stir fry with a shovel.
13. Stir-fry until the surface of soybean gradually shrinks and the color begins to turn golden yellow.
14. Turn down the heat and continue to stir fry with a spatula.
15. Stir-fry in the pan, and make a "click" sound of soybean collision. Turn off the heat when the surface of soybean has fire color.
16. The fried soybeans are cooled in a container and can be eaten.
knack for cooking
The water consumption of soaked soybeans is 1 ~ 2 times that of dry soybeans, and the nutritional value of soaked soybeans can be fully exerted and easily absorbed by human body.
Fried soybeans are dry, fragrant and soft, and are more easily digested and absorbed by the human body.