How to cook soybean pickles, how to cook soybean pickles

1. Salted soybeans: Wash the soybeans with water and soak them until soft, then put them in a pot and boil, and add soy sauce, Sichuan pepper and a little spice (star anise) when cooking. Until the firmness is moderate, add a little chili if you like spicy. Just put it off on the fire.

2. Sweet soybeans in sauce: The method is similar to the above, except that after the softness and hardness are moderate, add sugar, and dry up on high heat at this time. Because of the sugar, it is easy to dry.

But remember that it is also easy to burn your beard at this time, so you should watch more. When the soup is almost received, the soybean skin can be slightly wrinkled. The taste is more beautiful.

Ingredients: 3 servings.

200 grams of soybeans and 1 pickled kohlrabi.

Seasoning. Appropriate amount of vegetable oil, appropriate amount of sugar, appropriate amount of soy sauce, appropriate amount of green onion, appropriate amount of ginger, 2 star anise, 1 tablespoon of rice wine, 1 2 teaspoons of salt.

In fact, this soybean stir-fried pickle focuses on the pickles on the northern table, and there are pickle cultures in various places, although the differences in food culture cannot hinder people's love for pickles.

Material Collection Diagram:

Stir-fried pickles with soybeans Step 1

Wash the pimple head and cut into slices.

Step 2: Cut the pickles into thin shreds and soak them in water several times to remove the excess salty taste.

Step 3: Boiled soybeans in a pot in advance, put in a large petal, boil, turn to low heat, and then cook until a minute, turn off the heat, remove warm water, rinse and set aside.

Step 4Take another pot, put a little oil in the pot, stir-fry the chives, minced ginger, and add large petals to stir until fragrant.

Step 5: Add the minced meat.

Step 6: How to stir-fry pickles with soybeans.

The meat filling is stir-fried, changes color and fragrance, and is cooked into rice wine.

Step 7: Pour in the soy sauce and continue to stir-fry until dry.

Step 8: Add the shredded pickles.

Step 9: Stir-fry the unique aroma of the pickles, add a little water, don't add too much at once, add it several times.

Step 10: When the pickles are cooked and soft, add the soybeans.

Step 11: Stir-fry pickles with soybeans at home.

Add a small amount of water, cover and simmer for two or three minutes, if you want some sweetness, you can add a little sugar to let the soybeans simmer for a while, and then turn off the heat and get out of the pot.

In our hometown, we have the habit of pickling pickled cabbage and pickles every winter, you can put some green onion soy sauce cold dressing, you can also put meat skin, pork belly to stew and eat.

This is the best way to stir-fry pickles with soybeans, and it is more fragrant than eating big fish and meat.

Steps to cook soybean pickles:

Ingredients: 3 kg of soybeans, 40 grams of red pepper, 20 grams of ginger, 500 grams of radish, appropriate amount of salt, 20 grams of tangerine peel.

30 grams of Sichuan peppercorns.

Method] 1. Soak soybeans in water for 3 hours in advance, put them in the rice cooker in batches, add water that has not covered soybeans and cook for 1 hour, and then boil until they are rotten.

2. Remove the boiled soybeans to control the water, spread the straw on the bamboo sieve, spread the soybeans on it, then cover it with a plastic sheet, and let it ferment for a few days until it can pull out the sticky brushed mucus, and be careful not to let the beans become black mold.

3. Finely chop the ginger and red pepper.

4. After boiling a pot of water, add chili, ginger, pepper and salt to cook for another five minutes, then let it cool to make pickle marinade juice, and then find a pickle jar sterilized with boiling water, put soybeans into the jar, pour the marinade juice into it and stir evenly, and marinate for four or five days.

5. After four or five days, cut the radish into thick slices and marinate it with salt for 2 days, 6. Put the pickled radish and tangerine peel into the jar together, if you like winter melon, you can also put winter melon, but the winter melon radish should be cut into thick slices as much as possible to prevent it from melting off during the pickling process.

7. During the pickling process, remember to stir it several times a day with a special clean spoon, and it can be eaten after marinating for more than 20 days.

8. Bottle and seal, if you don't eat, you can put it in the refrigerator for refrigerated storage, and you can eat a little bit every day, it's really delicious!

Steps to make soybean sprouts and pickles:

1. Korean pickling method.

There are many different ways to pickle bean sprouts and pickles, you can choose to use Korean hot sauce to pickle when pickling, and then when pickling, you need to wash the fresh and tender bean sprouts with water, then pinch off the roots, boil the water in the pot and blanch the bean sprouts in the pot, and then cool down with cold water. After cooling, take out the water, sugar and rice vinegar, then add minced garlic, and then add Korean hot sauce to marinate for a few hours before it can absorb the flavor.

2. Pickles and bean sprouts.

Fresh and tender bean sprouts can also be matched with pickled radish pickles together to make a side dish, in the production, you need to wash the prepared pickles and cut them into thin strips, and then soak them in water for two hours, take them out and cut an appropriate amount of green onions, put oil in the pot, fry the green onions until fragrant, and then fry the radish pickles in the pot. While frying radish pickles, blanch the fresh and tender bean sprouts with boiling water, take them out after blanching, squeeze out the water, and directly add them to the fried radish pickles, and eat them after mixing thoroughly.

3. Hot and sour pickled bean sprouts.

Bean sprouts can also be pickled into sour and spicy pickles for people to eat, and before pickling, you need to prepare an appropriate amount of balsamic vinegar and paprika, then prepare some sesame oil, and most importantly, prepare 500 grams of fresh bean sprouts. Blanch the prepared fresh bean sprouts in boiling water, remove the water, wash the carrots and cucumber shreds, cut them into shreds, put them together with the blanched bean sprouts, add the prepared ones and chili powder and mix thoroughly, and finally add edible salt and sesame oil to taste, mix and marinate for two hours, and the homemade hot and sour pickled bean sprouts are pickled and ready to eat.

Soybeans are soaked in water until they sprout, cooked, radish diced and pickled, soybeans and monosodium glutamate sesame oil chili powder are added and mixed well to eat.

Ingredients: 2-3 pickled snow mushrooms, a small handful of boiled soybeans, a small lump of rose pickles, a small section of green onions, and 2-3 dried chilies.

Method: 1. Rinse the snow fern with water (it was washed before pickling, and this rinse is to wash off the excess salt on the snow fern), cut it into small pieces, rinse the rose pickles with water and chop them;

2. Cut the green onion into minced green onions, and cut the dried chili peppers into sections with scissors;

3. Pour oil into the wok, stir-fry the minced green onion and dried chili pepper, stir-fry the snow mushroom and rose pickles after the fragrance, continue to stir-fry for about one minute, pour in the pre-cooked soybeans, stir-fry for about 3 minutes, and then turn off the heat.

Remarks: 1. Because a lot of salt has been added when pickling snow mushrooms and rose pickles, there is no need to add additional salt when stir-frying;

2. Rose pickles can be purchased in supermarkets.

Soak dried soybeans (in order to soak thoroughly, I usually soak them in water and put them in the refrigerator the night before, and use them the next day), cook them for 15 minutes, and remove them for later use. Cut the gnocchi into shreds, soak in water for 30 minutes to remove the salt (if it tastes salty, change the water and continue soaking).

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Heat the pan with cold oil and dry chili peppers, stir-fry the green onion and ginger thirteen spices until the dried chili peppers change color, add the gnocchi shreds and soybeans, stir-fry evenly, add light soy sauce, sugar and 50 grams of water, reduce the heat and cover and simmer for 5 minutes.

Reduce the juice on high heat until the oil precipitates out, and the pimple filaments become oily and shiny.

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Web Links.

How to make soybean pickles.

First of all, it is recommended to marinate soybeans and chili peppers together, we need to wash the soybeans, and then put them in a large pot to cook, and at this time, we must pay attention not to cook rotten, otherwise it will greatly affect the taste. The chili pepper also needs to be diced, but not too small, we mix the soybeans and chili peppers together, stir well, add red wine, salt and sugar, stir well, put it in a glass jar, marinate for about two weeks and eat.

It is also a good choice for soybeans and dried radish to be pickled together, first of all, we need to wash the soybeans, and then cut the dried radish into cubes after cooking, and cut it into strips, stir it with soybeans, and wait until it is evenly stirred, add some salt and soy sauce to it, and put sesame oil and sesame seeds, if you love to eat chili peppers, you can add some chili peppers, wait until it is completely stirred, put it in the jar for pickling, and wait for half a month to eat.

When making soybean pickles, you can also pair soybeans and plum vegetables together. After we cook the soybeans, we must use the pickled plum vegetables, or we can put the plum vegetables in the kimchi jar in advance, put water and salt and seal them for a week. For the boiled soybeans, put them directly into the plum vegetable jar for pickling, we need to take out the soybeans, prepare an appropriate amount of plum vegetables, clean them, and cut them directly into sections.

Then stir it with soybeans, add sesame oil and other condiments, and eat.

How can soybeans be eaten.

Soybeans as a kind of bean food, the taste is still good, and it is of great help to our health, there are many ways to eat, the first recommended is the way to eat stewed soybeans with pig's feet, after we wash the soybeans, we need to soak them in water for about half a day. The pig's feet need to be washed, shaved off, and scalded with boiling water to get rid of the fishy smell. Add green onions, ginger and star anise to the pot, put some ingredients, add an appropriate amount of cooking wine, put the pig's feet and soybeans into the pot, add the water that can completely spread the ingredients, cover the lid, boil over high heat, then turn to low heat and continue to simmer, and wait until the ingredients inside are completely cooked and soft before eating.

Crispy soybeans are a very familiar way to eat soybeans, because the taste and texture are very good, it has become a way to eat soybeans that many people love, first of all, soybeans should be washed, soaked in water for about half an hour or so, and drained from them. Put oil in the pot, wait for the oil to burn to three percent hot, at this time we put the drained soybeans into the pot, turn on low heat and fry them into a crisp yellow state, and wait until the soybeans are fried to take them out, control the oil in them, sprinkle some salt, or sprinkle some chili powder, and eat it.

Soybeans fried pickles, cut green onions, ginger and garlic for later use, wash the soaked soybeans and control the water for later use, put them in the pot and fry them for eight years. Prepare the shredded tenderloin, add an egg white, salt and stir in an appropriate amount and set aside. Add oil to the pot, heat the oil temperature of eight layers, add shredded meat and stir-fry, then add green onion and ginger, put in an appropriate amount of bean paste, stir-fry the fragrance, add soybeans and pickled shreds, stir-fry and add sugar and garlic slices, stir-fry the chicken essence and dry it out of the pot and put it on the plate.

Put some coriander on top, which is beautiful and delicious.

Stir-fried pickles with soybeans are a delicacy, and the main ingredients are pimple pickles and dried soybeans.

Detailed steps:1Finely cut the mustard gnocchi into thin strips and soak them in water to remove the salty taste.

2.Cook the soybeans in water, put a little salt in the water, and cook for 3-4 minutes.

3.Finely chop the green onion, ginger and garlic and set aside.

4.Put oil in the pot, put in a large clobe, put in a dried chili, stir-fry until fragrant, then put the green onion, ginger and garlic to stir-fry until fragrant, then add the mustard shreds and soybeans, and stir-fry constantly.

5.Then add light soy sauce, dark soy sauce, sugar, no need to put salt, otherwise it will be too salty, stir-fry for a while. Note that the old soy sauce is not too much, otherwise the color will be black.

Nutritional value of mustard greens.

Mustard greens are rich in vitamin A, B vitamins, vitamin C and vitamin D. Mustard contains a large amount of ascorbic acid, which is a very active reducing substance, participates in the important redox process of the body, can increase the oxygen content in the brain, stimulate the brain's use of oxygen, and has the effect of refreshing the brain and relieving fatigue.

Secondly, it has the function of detoxification and swelling, which can resist infection and prevent the occurrence of diseases, inhibit the toxicity of bacterial toxins, promote wound healing, and can be used to assist in infectious diseases. It also has the effect of appetizing and digesting, because mustard greens have a special umami and fragrance after pickling, which can promote stomach and intestinal digestion and increase appetite, which can be used to appetize and help digestion.

Nutritional value of soybeans:

1.Soybeans contain about 40% protein, which can be compared with animal protein in terms of quantity and quality, and the protein content of 500 grams of soybeans is equivalent to 1500 grams of eggs, or 6000 grams of milk, or 1000 grams of lean pork.

2.Soybean protein contains more essential amino acids, especially rich in lysine, which just makes up for the deficiency of cereal lysine, and the lack of methionine in soybeans can be supplemented by cereals.

3.The fat content of soybeans is 18-20%, which occupies the first place in beans, and the oil yield is 20. In addition, it has the advantage of less cholesterol than animal fat, and is rich in linolenic acid and linolenic acid, which make soybeans have the effect of lowering cholesterol; There is also more lecithin, which is important for the development of the nervous system.