What are the different types of soybeans? How do you eat soybeans deliciously? Are soybeans nutritious? Let's explore the classification and culinary methods of soybeans together.
Soybeans are one type of legume. Classified by color, soybeans can be divided into five types: yellow soybeans, black soybeans, green soybeans, brown soybeans, and two-colored soybeans. Among these, yellow soybeans are the most common, while two-colored soybeans are the rarest.
There are many ways to eat soybeans, but they are often stir-fried.
When stir-frying soybeans, medium heat is best. As soon as the beans are heated, they start to pop and crackle, a sound like firecrackers. Amidst the cheerful sounds, the beans in the pot begin to jump, leaping straight into the air. It's as if they are racing against each other. In fact, with every pop, a bean splits open, as if in laughter. In an instant, the beans in the pot are all "laughing." A rich, strong aroma of beans immediately fills the kitchen.
The moment the beans are taken out of the pot, we can't wait for them to cool and impatiently grab a big handful. At this point, the beans are scorching hot, so we have to toss them back and forth between our hands. We also have to blow on them to help them cool down; otherwise, our hands would get blisters. Once they've cooled slightly, we pop them into our mouths and chew away. Actually, the beans right out of the pot aren't very delicious. The heat hasn't fully dissipated, and they are soft and mushy in the mouth, not crispy at all—they are purely for satisfying a craving. The beans that are completely cool are truly delicious. With a gentle pinch of the finger, the skin comes off easily. They are crispy, light and flaky, and fragrant. When you finish chewing, your mouth is full of a fine, powdery texture with a hint of sweetness.
Classification and Culinary Methods of Soybeans
Salted soybeans are delicious and go well with rice. After the soybeans are stir-fried and before turning off the heat, pour a bowl of salted water into the wok. The pot will immediately be filled with rolling, steaming beans. Wait for the water to evaporate, then plate them.
At this point, the beans are coated in a layer of salt frost, white and powdery, looking as if they have been meticulously dressed, which is very attractive. The salted beans are chewy and savory. They are slightly salty with wine but best with congee.
Stir-frying soybeans until cooked and then simmering them with small fish makes for a wonderful dish. The soybeans and fish are typically braised in a soy-based sauce. It's crucial to simmer them thoroughly for the flavor to penetrate the bones. Fish is already savory, and with the soybeans to complement it, the umami is enhanced. Especially in winter, letting it cool to become fish jelly makes it a perfect accompaniment for drinks.
Simmering soybeans with pig's feet creates a soup that is white, savory, and thick. The broth is rich and dense, with a slightly sticky, gelatinous texture. The pig's feet themselves are pale white and rich, truly nourishing.