Ingredients:

100 grams of high-quality large dry soybeans, 2 ripe tomatoes, 30 grams of tomato paste, appropriate amount of sugar, and 2 grams of salt.

Steps:

1. Pour the soaked soybeans into a soup pot, add enough water to boil and cook for a few minutes to remove the beany smell (it can The bean flavor of soybeans in tomato sauce is more pure), then take them out and rinse them.

2. Put the cooked soybeans into a pressure cooker or ordinary pot, add about 2 to 3 times the amount of water and bring to a boil over high heat, then switch to low heat and cook until the soybeans become soft noodles (approx. It takes 1 hour, a regular pot takes 2 to 3 hours).

3. Use the time it takes to cook the soybeans, make a few shallow slits on the surface of the selected tomatoes, scald them in boiling water until the skin is fried, take them out and let them cool slightly, then tear them off with your hands. Cut the outer skin into small dices, add a small amount of water and use a food processor to blend into tomato puree, set aside.

4. After the soybeans are cooked, take them out and keep the water aside for later use. Then pour the tomato puree into another pot, add the soybeans and tomato paste, add an appropriate amount of water, add a small amount of sugar and salt to taste, and cook Simmer over low heat until the soup thickens (it takes at least 30 minutes for the soybeans to fully absorb the flavor).

5. Once the soybeans are fully seasoned, you are ready to cook. If there is a lot of soup at this time, you can reduce the soup over high heat before serving.

6. After the soybeans are fully cooled, you can taste the taste. If the sweetness is not enough, add some sugar. If the soy taste is not enough, add an appropriate amount of fresh lemon juice.