INGREDIENTS

INSTRUCTIONS

Use scissors to cut 0ff both ends of each pod to make it easier for
salt to penetrate. Wash pods to remove any loose fuzz. 2. Bring a
large pot 0f water to boil. Add pods and keep the pot boiling over
high heat. Boil pods 10 to 15 minutes for crunchy beans; 30 to 40
minutes for creamy beans. (Try different times until you get the
tenderness you like. The beans will become creamy if you 000k them
long enough, but the pods and the beans inside will turn yellow,  which
we in China believe that means the vitamins and the chloroplast  have
largely been destroyed.) Add salt during the last 2 to 3 minutes  of
cooking.  This is the easiest, tastiest, and most authentic soybean
dish. If  all you have is a pot and no other seasonings except salt,
you will  be able to use this recipe. and you don't need to feel sorry
for  yourself at all. These are best enjoyed with your fingers as a
snack,  like potato chips. But don't eat the pods. They are only kept
on to  prevent the flavor from getting lost during cooking.  MC_Busted
by Karen C. Greenlee  By "Karen C. Greenlee" <greenlee@bellsouth.net>
on Apr 15, 1999.  Recipe by: Veggie Life, May, 1999  Converted by
MM_Buster v2.0l.

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