Green and spiced soybeans(bi lv wu xiang mao dou )

Green and spiced soybeans

Introduction:

"For boiled soybeans, the most important thing is to keep their green color. Although the color has little to do with the taste, even if it is cooked to yellow, it is still very delicious, but the green color is pleasing to the eye and more appetizing - in fact, it is very simple. As long as you add more seasoning, pay attention to two points. Boiling a plate of green soybeans is really "a piece of cake" -- seasoning: a drop of oil, point 1: Boil the water and then add the soybeans; point 2: don't cover the pot, open the pot to cook. "

Production steps:

Step 1: wash the soybeans and cut a small mouth at each end to make them tasty;

Step 2: add proper amount of water and all seasonings, including salt, to the pot

Step 3: boil over high heat and keep boiling for 2 minutes, then add a drop of vegetable oil (I used corn oil);

Step 4: add the soybeans, keep the heat boiling;

Step 5: turn to low heat, don't cover the pot, cook for about 15 minutes, then cook the soybeans.

Materials required:

Soybeans: moderate

Salt: right amount

Water: moderate

Star anise: 1 capsule

Cinnamon: 1 Section

Chinese prickly ash: Several

Fennel: Several

Fragrant leaf: 1 piece

Note: Tips: 1, how to judge familiar? The most "stupid" way is the most "good" way - take out a grain and taste it! Ha ha ~ 2. Try it. It's still green in the end, and it's greener. Sheng out, eat to the end of the basic color.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Bi Lv Wu Xiang Mao Dou