Tasty cooked soybeans Recipes to Cook Tonight
Try something new with cooked soybeans — easy recipes with ingredients you already have at home.
Recipes with cooked soybeans
I recreated the wildly popular Mo's Chicken Hot Pot from the Cantonese-speaking world at home! I specially simmered the broth with chicken carcass and pork bones, resulting in a significantly fresher flavor than the usual method. The broth is golden and clear, with a sweet and refreshing aftertaste that even soothes the throat. The broth, made with five-finger peach and Smilax glabra, has a built-in dehumidifying effect, leaving you feeling completely relaxed after drinking it. The chicken was cooked for 2 minutes and then simmered for 9 minutes according to the recipe, resulting in perfectly tender and juicy meat. Dipped in the signature sand ginger and garlic sauce, every bite is bursting with meaty flavor. Finally, I added some seasonal vegetables to finish the meal. A warm, refreshing, and not-too-greasy pot of home-cooked food—this is the quintessential Cantonese comfort food.
This dish is mainly made of vegetables and beans, contains almost no fat and is low in calories. It is suitable for people who are losing weight or want to control their diet. It can provide a sense of fullness without consuming too many calories. - Antioxidant and health-promoting: Quercetin in onions and vitamin C in cucumbers are both antioxidants that can help remove free radicals in the body. Phytosterols in soybeans can also help lower blood cholesterol and have certain benefits for cardiovascular health.
- The white color of white tofu, the brown color of preserved eggs and the golden color of cooked soybeans complement each other, creating a sharp contrast in color. Adding the color of the sauce and the embellishment of seasonings such as chopped green onions and red peppers, the whole dish looks attractive, beautiful and generous, which can increase appetite.
- Blanching: Boil water in a pot, add a little salt and a few drops of cooking oil, first put in the dried tofu shreds and blanch for 1-2 minutes, remove and rinse with cold water, drain the water, this can remove the bean smell and make the taste softer; then put the bitter gourd shreds in boiling water and blanch for about 30 seconds, quickly remove and rinse with cold water to maintain its emerald green color and crisp taste.
This dessert combines a variety of nuts and seeds such as peanuts, apricot kernels, brown rice, sesame seeds, black soybeans, mung beans, and red beans, soaked and cooked with dried longan to create a rich and nutritious warm drink. The roasting of the sesame seeds adds a distinctive aroma, while the longan provides a touch of natural sweetness. Served warm, this dish is perfect for a comforting and healthy dessert.
The core taste of "jade butterfly condensed fat" is smooth and delicate, melting in the mouth. 1. The intuitive association of "condensed fat": as soft and tender as solidified animal fat (such as lard and mutton fat), dense and non-granular, it can be melted by a light touch of the tongue, similar to the soft texture of tender tofu or pudding, but more chewy and slightly glutinous like rice products. 2. Combined with the characteristics of rice tofu: retain the fragrance of rice itself, chewing it has the smoothness of rice paste, and because of the moderate thickness of the "butterfly" shape, it brings a light and non-greasy taste, as if holding a piece of "melting" jade fat, sweet and salty tastes can be adapted to this texture description.