Ingredients details

An appropriate amount of soybeans

An appropriate amount of tomato sauce

An appropriate amount of salt

An appropriate amount of sugar

Appropriate amount of starch

Sour and sweet taste

Cooking process

Take half an hour

Easy difficulty

How to make canned soybeans in tomato sauce

1

Soak the soybeans one day in advance. I soaked them for two days.

2

Put the soaked soybeans into the water and cook for about fifteen minutes. Watch the heat. Scoop out the floating skin and foam.

3

Adjust the sauce: Put the tomato sauce into a container, add some salt, sugar, starch, water and mix well.

4

Pour the prepared juice into the cooked soybeans and continue cooking. When the juice becomes very thick, simmer for five minutes and turn off the heat. If the poured juice is still very thin, you can add some more water starch to make the juice thicker.

5

Put the prepared soybeans in tomato sauce into a container and let it cool to taste better. Wait patiently for a while. After it cools down, you can eat it with a spoon. The taste is incredible.

Tips

The soybeans must be soaked in advance. The better they are fermented, the purer the taste will be. The pure and fragrant soybean flavor paired with the sweet and sour tomato juice is really delicious! It tastes better when eaten with bibimbap.