INGREDIENTS

INSTRUCTIONS

1. 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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