Spicy beans Let's take making soybeans as an example. Spicy soybean is a delicious food, and the main raw material is soybean.

manufacturing method

1. Wash and soak soybeans in an open pot, add water, refined salt, monosodium glutamate, scallion and ginger slices, bring to a boil with strong fire, and cook with mild fire;

2. Add the cooked soybeans into pepper noodles, Chili powder, refined salt and flour and mix well;

3. Wrap the soybeans in a layer of paste and fry them in 70% hot oil;

Take out the purified oil and put it in a box to eat.

Tips for making spicy soybean;

This product has a frying process, and about 750g of salad oil should be prepared.

basic document

Dishes and efficacy: home-cooked recipes, recipes for invigorating spleen and conditioning, recipes for working people in low temperature environment, and malnutrition recipes.

Taste: spicy.

Technology: frying

Materials for making spicy soybeans:

Material: 500g soybean.

Accessories: wheat flour 30g.

Seasoning: salad oil 150g pepper powder 15g Chili powder 25g monosodium glutamate 2g salt 10g onion 10g ginger 10g.

Characteristics of spicy soybean:

Crispy outside and tender inside, spicy and crispy.

Soybean contains about 40% protein, which is comparable to animal protein in quantity and quality. The protein content of 500g soybean is equivalent to1500g egg, or 6000g milk, or1000g lean pork. Soybean protein contains more essential amino acids, especially lysine, which just supplements the shortage of lysine in grains, while methionine lacking in soybeans can be supplemented by grains. The fat content of soybean is 18-20%, ranking first among beans, and the oil yield reaches 20%. In addition, it is superior to animal fat in that it contains less cholesterol, but is rich in linseed oleic acid and linseed oil dilute acid. These unsaturated fatty acids make soybeans have the function of lowering cholesterol. Lecithin is also more, which is of great significance to the development of the nervous system.