Sweet soybeans: Chaoshan's "miscellaneous salty" full of childhood memories(tian huang dou chong man er shi hui yi de chao shan za xian )

Sweet soybeans: Chaoshan's "miscellaneous salty" full of childhood memories

Introduction:

"Crystal clear, soft and glutinous, with a sweet smell, the more you chew, the more you love. One by one, you can't stop eating small dishes." Za Xian "means" small dish "in Chaoshan dialect. There are many small dishes in Chaoshan, such as peanuts, pickled vegetables, pickled crisp melons, candied kumquat and so on. When I was a child, breakfast was made of porridge with small dishes. Porridge was fixed, but the small dishes kept changing. My second sister and I like carambola and sweet soybean best. Carambola is actually a kind of sugar carambola. I don't know why the pickled carambola presents a kind of crimson color, but it has a fruit aroma, which is extremely sweet and sour. Sweet soybean is more like, sweet with fragrance, always eat porridge or to eat a small plate of soybean is willing to leave the table ready to go to school. When I grew up, because I missed the delicious food when I was a child, I bought carambola to eat, but I found that although it was still the same as when I was a child, the taste was not so pure. There is no fruit aroma, only sweet, sweet to greasy kind. I can't help sighing. Although the good memories of Carambola show have been shattered, fortunately, sweet soybeans are left. This kind of simple dishes, homemade at home can restore the delicious childhood, is also a kind of comfort. It's just a surprise that Doudou is popular in every family. Even Father Bear, who doesn't eat sweet food, can eat a whole dish of beans in the morning. Ha, it's very fast! Dabao and Xiaobao are tired of the white boiled eggs in the morning, so I'm very satisfied with the change of taste. It's a joy of sharing. I feel that what I loved when I was a child can be loved by my children now. It's also a kind of inheritance. "

Production steps:

Step 1: wash the soybeans and add water to soak the hair (I soak it in the daytime, so I can soak it before going to bed at night, and it will be OK the next morning)

Step 2: soak the soybeans, drain the water, pour them into the pressure cooker, add water to cover the beans, turn on the fire, turn on the steam and turn off the fire after 15 minutes

Step 3: when the steam of the pressure cooker is dispersed, boil it, drain the water, add a little corn oil into the frying pan, heat it over high heat, and stir fry the cooked soybean

Step 4: stir fry a few times, then add sugar, turn to low heat, keep stir fry, avoid paste pot

Step 5: fry until the soup is dry, then turn off the heat

Step 6: pour it into a large bowl to cool, cover it with plastic wrap, put it in the refrigerator for a night, and then take it out to eat. The taste is better!

Step 7: finished product

Step 8: finished product

Materials required:

Soybeans: 350g

Sugar: 120g

Corn oil: a little

Note: 1, 15 minutes after the pressure cooker beans are generally cooked soft glutinous, you can try to eat, not enough glutinous fire stew for a while. 2, the amount of sugar according to personal preferences, I personally feel that this component is just 3, step 4, after the sugar, soybeans will come out of the water, keep frying until the soup is less, not too dry, leave a little soup, after the bowl Will be similar to the role of pickle, make soybeans more tasty. 4, I think pickled 2 days later to eat more chewy and delicious. 5. If you do more, you can put it into a clean small bottle and put it in the refrigerator for a long time

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Tian Huang Dou Chong Man Er Shi Hui Yi De Chao Shan Za Xian