The soybean protein has more lysine and less methionine. In the plant food-based rural areas, consumption of soybean products should pay attention to the use of food rich in methionine with, such as rice, noodles and other grains and cereals and chickens, ducks, pigeons, quail and other egg foods, which can improve the utilization rate of soybean protein. Eggs, beans with food, its nutritional value and meat protein is not comparable.

The soybean contains a fat substance called linoleic acid, which can promote children's neurodevelopment. Linoleic acid also has the effect of lowering blood cholesterol, so it is a good food to prevent hypertension, coronary heart disease, arteriosclerosis. In addition, soybeans are rich in B vitamins and calcium, phosphorus, iron and other inorganic salts. Dry soybean within the vitamin C, but after germination can produce vitamin C, in the vegetable off-season, can be supplemented to eat. Raw soybeans, containing antitrypsin factor, affecting the body's absorption of nutrients within the soybean. Therefore, the consumption of soybeans and soy foods, cooking time should be longer than the average food, to high temperature to destroy these factors, improve the nutritional value of soy protein.

Ingredients

Soybeans moderate

Chicken feet moderate

Scallion and ginger moderate

Beer moderate

Salt moderate

Chicken essence moderate

Method

1.Materials: soybeans (soaked the next night), chicken claws.

2. Soak chicken claws in water to remove blood.

3. Chicken claw, soybean cold water in a pot, add beer, onion and ginger together to cook.

4. Boil and skim off the foam, to skim clean.

5. After that, simmer on low heat.

6. When the chicken claws and soybeans are soft, add salt and chicken essence to taste.