What are the different types of soybeans? How to eat soybeans deliciously? Are soybeans nutritious? Let's learn about the classification and cooking methods of soybeans together.
Soybeans are one type of legume. Classified by color, soybeans can be divided into five types: yellow soybeans, black beans, green beans, brown beans, and two-colored beans. Among these, yellow soybeans are the most common, while two-colored beans are the rarest.
There are many ways to eat soybeans, but the most common is stir-frying. When stir-frying soybeans, only medium heat should be used. As soon as the beans get hot, they start to pop, pop, pop, just like firecrackers. Amidst the cheerful sounds, the beans in the pot start to jump, leaping straight into the air. It's as if they are racing each other. In fact, with every pop, a bean splits open, as if laughing. In a moment, the beans in the pot are all "laughing." A rich, strong aroma of beans immediately fills the kitchen.
As soon as the beans are out of the pot, we can't wait for them to cool down and impatiently grab a big handful. The beans are scorching hot at this point, so you have to toss them back and forth between your hands. You also need to blow on them to help them cool down. Otherwise, you'll get blisters on your hands. Once they've cooled slightly, you pop them into your mouth and chew them heartily. Actually, the beans right out of the pot aren't very tasty. The heat hasn't fully dissipated, so they are soft and mushy in your mouth, not crispy at all. It's purely for satisfying a craving. The beans are truly delicious only after they have completely cooled. With a gentle pinch of your finger, the skin comes off easily. When you chew them, they are crispy, crispy, and fragrant. By the end of chewing, your mouth is full of a powdery, sweet taste.
Classification and Cooking Methods of Soybeans
Salted soybeans are very tasty and go well with rice. After the soybeans are stir-fried and before you turn off the heat, pour a bowl of saltwater into the pot. Immediately, the beans in the pot will roll and tumble, steaming hot. Wait until the water has evaporated, then plate them. At this point, the beans are coated in a layer of white salt crystals, looking as if they have been meticulously dressed. They look very attractive and tempting. The salted beans are soft, chewy, and savory. They are a bit too salty to go with wine but are perfect with congee.
Stir-frying soybeans until cooked and then stewing them with small fish is a truly excellent dish. Both the soybeans and the fish are typically braised in soy sauce. It's crucial to stew them until thoroughly cooked so that the flavor penetrates the bones. The fish is already savory, and with the addition of the soybeans, it becomes even more delicious. Especially in winter, after letting it cool, it becomes fish jelly, which is a perfect appetizer for drinks.
Simmering soybeans with pig's trotters makes a soup that is white, savory, and thick. The broth is so rich and thick it has a slightly sticky, gelatinous texture. The pig's trotters themselves are white and fatty, truly nourishing for the body.