| 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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