Cooking Spiced Soybeans

Five-spice soybeans are an appetizer that many people like to eat, but they always feel that the five-spice soybeans they make at home are not as authentic as others, or even not cooked enough, which affects the overall taste. This is because people forget to soak the soybeans in hot water for about half an hour when making them. Only after soaking can they be made, so that the flavor will be absorbed faster.

1. Soak soybeans in boiling water for half an hour, wash and drain.

Heat the oil, fry the aniseed and cinnamon, pour in about 200 ml of water, add the soaked soybeans, sugar, soy sauce, salt, ginger and MSG, bring to a boil, cover the pot and cook over low heat, remove from heat when the sauce thickens, let the pot and ingredients cool, and serve.

Soybeans can be processed into soy products such as tofu, soy milk, and yuba, and soy isoflavones can also be extracted. Among them, fermented soy products include fermented bean curd, stinky tofu, bean paste, soy sauce, fermented black beans, natto, etc. Non-fermented soy products include water tofu, dried tofu (baiye), bean sprouts, braised soy products, fried soy products, smoked soy products, fried braised soy products, frozen soy products, and dried soy products. In addition, soy flour is a high-protein food that can replace meat and can be made into a variety of foods, including baby food. [15]

The protein content is 2 times higher than that of pork and 2.5 times that of eggs. The protein content is not only high but also of good quality. The amino acid composition of soy protein is similar to that of animal protein, and the amino acids are closer to the ratio required by the human body, so it is easily digested and absorbed. If soybeans are eaten together with meat and eggs, their nutritional value can be comparable to that of eggs and milk, or even exceed that of eggs and milk.

Soybean fat also has high nutritional value. This fat contains a lot of unsaturated fatty acids and is easily digested and absorbed by the human body. Moreover, soybean fat can prevent the absorption of cholesterol, so soybeans are an ideal nutritional supplement for patients with arteriosclerosis.

The dietary fiber in okara plays a vital role in promoting good digestion and excretion of solid waste. Supplementing with an appropriate amount of fiber can make the food in the intestines larger and softer, promote intestinal peristalsis, thereby speeding up bowel movements, preventing constipation and reducing the risk of colon cancer. At the same time, dietary fiber has obvious functions of lowering plasma cholesterol, regulating gastrointestinal function and insulin levels.