The soybean itself no soy flavor, but after processing into soy products will appear soy flavor. Because the soybean oil content is more, when the tissue is broken (made of various types of soybean products), exposed to the air, unsaturated fatty acids in the oil, catalyzed by the enzyme lipoxygenase, oxidation into substances with a soybean smell. It has been identified that the soy odor substance *** there are 71 chemical components. But these soybean odor substances can be dissolved in yellow wine, by heating, they can be volatilized with the ethanol in yellow wine and escape. Therefore, when cooking fried soybean sprouts, before putting salt, add a little yellow wine, can remove the soybean smell, highlighting the flavor of soybean sprouts itself.