Spicy Soy Beans Braised in Oil

Name: Spicy Soy Beans Braised in Oil
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Dried soybeans; 350g Red pepper; A large piece ginger; 320g Rapeseed oil; 4 tablespoons salt; Some pepper

by You look delicious

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

When I returned from college, my aunt and grandmother brought a lot of spicy soybeans to my family. I boiled them myself. I grew my own peppers, soybeans, and braised soybean noodles. They were sandwiched in buns and served with white rice. They were all delicious. After five years, I suddenly thought of this and did it by myself, but it still tastes like that

Ingredients

400g Dried Soybeans
350g Red Pepper
A large piece Ginger
320g Rapeseed Oil
4 tablespoons Salt
Some Pepper

Spicy Soy Beans Braised in Oil

1. Wash the dried soybeans and drain the water (this soybean is not soaked in water), wash the red rice pepper and let it dry

2. Peel the ginger and mince, and chop the red pepper (as shown in the picture, you must wear disposable gloves when cutting, remember)

3. My steps may be a bit quick, but it is very easy to understand. In a darker pot, pour the oil to heat, turn off the heat, add the Chinese pepper and fry it out to remove the aroma, then pour in the ginger foam, wait for the oil to cool again, pour in the chili, and pour into the soybeans when the aroma is out, turn on a low fire and start to simmer

4. Boil until the soybeans are almost soft, you can add salt, and then continue to boil. Be sure to stir during the cooking process, otherwise it will stick

Tips:
Why do you need to wait for the oil to dry before pouring the chili? Everyone knows that chili has its own moisture. If the oil is too hot, the chili oil will overflow if the oil is too hot. It is very dangerous. Medium, eat it when you want to eat it, boiled fish is also good