The Japanese hairy soybean is a fruit that is loved by many people. When visiting certain restaurants, boiled hairy soybeans are a delicious and tempting appetizer. In Vietnam, soybeans are usually smaller but just as flavorful and creamy. However, when boiling these beans, people often wonder why they turn yellow and lose their delicious taste.
Chefs have pointed out that when boiling soybeans, it is important to remember a small tip: add 1 teaspoon of baking soda to ensure that the beans stay green and have a delicious flavor. Here is the specific method:
Ingredients:
– Soybeans, 1-2 cloves, star anise, cinnamon bark, salt, dried chili (optional), pepper (optional), baking soda
Instructions:
Clean the soybeans, cut off both ends to make them easier to eat after boiling, but be careful not to cut too deep and let the seeds fall out.
Bring a pot of water to a boil, add the spices such as cloves, star anise, and cinnamon bark (all cleaned), a little salt (you can also add a bit of soy sauce if you like). Wait for the water to boil again, reduce the heat, cover the pot, and simmer for 15 minutes. Then turn off the heat and let the water cool naturally, set aside.
After the water has cooled, soak the soybeans in it for about 10 minutes, this will make them more flavorful. Then add 1 teaspoon of baking soda, bring the pot of soybeans to a boil again, and simmer for about 15 minutes until the soybeans are cooked, then remove them from the pot.
At this point, you can eat the soybeans immediately or refrigerate them and eat them gradually over 3 days.
Enjoy your meal!
Source: Thoidaiplus
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