Soybeans are recommended for everyone to eat more, and most people can eat them. Although everyone has different tastes, they can all be made into desired foods, such as bean sprouts, tofu made from soybeans, fried soybeans, etc. Besides, they can also be added to the stew at ordinary times, so that the stewed soup is thicker, more delicious and has better nourishing effect.

First, stew spiced soybean

Material

Ingredients: 4g of soybean,

Seasoning: 1g of green onion, 1g of ginger, 5g of pepper, 5g of cinnamon, 5g of star anise, 4g of salt and 5g of sesame oil

Practice

1. Remove impurities from soybean and soak it in warm water for one day.

2. Chop onion and ginger into powder respectively;

3. Put the wok on a strong fire, add water and soybeans to boil, skim off the floating foam, and sprinkle with aniseed, pepper, cinnamon, chopped green onion and Jiang Mo;

4. stew with low fire until cooked and rotten, add refined salt, burn to taste, and pour sesame oil on it.

second, spiced soybean

material

raw materials: soybean, green pepper and red pepper

ingredients: cinnamon, fragrant leaves, star anise and pepper

seasoning: salt, sugar, chicken essence, soy sauce, soy sauce, sesame oil

practice

1: cold water for soybeans. Season with salt and sugar

4: pour in soy sauce and boil with clear water, turn to low fire and simmer for 3 minutes

5: take out soybeans and put them in a big bowl, and chop green peppers and red peppers

6: add salt, chicken essence, soy sauce and sesame oil to flavor soybeans

7: add green peppers and red peppers and mix them evenly. Third, you can get the final product

. Why cold oil? Because cold oil has many advantages-it won't explode, and slowly dehydrated soybeans are more crisp and fragrant.

4. slow fry. It's the same principle-slowly dehydrating is more crispy.

5. Give it a push from time to time. If you are lazy, leave it alone

6. When the foam is less, you should start to check whether the soybean crisp is crisp. It's no good tasting it with your mouth. First, burning your mouth will make Lao Mai guilty. Second, crisp things are generally not crisp when they are hot, but crisp when they are cold. If it's crisp when it's hot, it's burnt when it's cold. Therefore, the best way to check is to scoop some soybeans with a leaky spoon. If it is crisp and pleasant, it is OK. If it is not crisp enough, continue frying.

7. Take it out and spread it out on paper, absorb oil.

8. After it is cold, it can be put in a bottle. Take it as you want.