Stewed soybeans with seaweed

By ConcepcionHarber

Stewed soybeans with seaweed
This dish tastes salty, fresh and nutritious

Soybeans not only have high protein content, but also contain a variety of essential amino acids that cannot be synthesized by the human body

The protein digestibility of tofu with cholesterol content is as high as 95%, making it an ideal tonic and dietary food

Kelp has high nutritional value

Rich in protein, fat, carbohydrates, dietary fiber, calcium, phosphorus, iron, carotene, vitamins and iodine and other trace elements

Traditional Chinese medicine believes that kelp is salty and cold in nature and non-toxic

It has the effects of softening hard masses, eliminating phlegm and asthma, promoting water circulation, dispelling fat and lowering blood pressure

It can treat carbuncle swelling, lack of food, poor urine, asthma, edema, hypertension and other diseases

Recipe Recommendations

  • kelp appropriate amount
  • soybean appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • salt appropriate amount
  • soy sauce a little

Steps for Stewed soybeans with seaweed

  • Make step 0
    1
    Wash the kelp and cut it into large pieces
  • Make step 1
    2
    Soak the soybeans overnight in advance and wash them for later use
  • Make step 2
    3
    Cut green onion into chopped green onion, slice ginger
  • Make step 3
    4
    Saute chives and ginger in hot oil in the pot
  • Make step 4
    5
    Add soybeans and stir-fry
  • Make step 5
    6
    Then add the seaweed slices and stir fry
  • Make step 6
    7
    Pour some light soy sauce
  • Make step 7
    8
    Add appropriate amount of water to boil, add salt to taste, and simmer until one-third of the soup is left before serving the pan

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