| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | 1 | Servings | |
INGREDIENTS
| 1 | lb | Soybeans |
| 8 | tb | Soy sauce (yes, 8 tablespoons — that's 1/2 cup) |
| 2 | tb | Sugar |
| 5 | c | Water |
INSTRUCTIONS
I found this recipe for Baked Soybeans in an old Chinese cookbook, _How to Cook and Eat in Chinese_ by Buwei Yang Chao, and I thought some of you might like it. It's kind of salty, but I'm sure you can fiddle with the ingredients, and/or just eat a little bit of it at one time. It keeps beautifully. Soak beans in lukewarm water overnight and pour off water. Then boil the beans with the sauce, sugar, and 5 cups of (cold) water over brisk fire. When it boils, turn down to simmering fire and boil 3 hours, turning over a little every half hour until all liquid is absorbed. Add half cup hot water if it dries before end of 3 hours. Transfer beans to baking tray and bake at 250 degree F low fire, turning over every half hour. Bake one hour if you plan to eat them soon; 1 1/2 hours if you plan to keep them longer in an airtight jar. Posted to Digest eat-lf.v096.n239 From: bgaerlan@ucla.edu (Barbara Gaerlan) Date: Thu, 5 Dec 1996 13:06:28 -0800
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