Soybeans are a relatively fresh and tender ingredient that usually takes less time to cook. After boiling, it can be boiled for about five minutes, and then boiled. When the gross tofu cannot be covered, if the tissue takes too long or the cover is covered, the gross tofu will darken or cook. This will make the beans lose their mellow taste and directly make their taste worse.

Information about boiled soybeans to make boiled soybeans delicious, it is important to prepare information. We should not only prepare novel soybeans, but also prepare spices such as onion, ginger, star anise, fennel and cinnamon, and prepare an appropriate amount of food. Salt. The soybeans purchased are full, green, light yellow or close to abnormal, and can not be purchased, and the taste is not good after cooking.

How to cook soybeans. Clean the prepared new soybeans with clean water, cut off the burrs at both ends with scissors, cut the ginger and onion into thin slices, and then wrap the spices with gauze to make spices. Put the bag into the pot, heat the water to boiling, then put the soybeans into the pot, then add salt, boil over high heat, reduce the heat and keep the tissue for 5 to 7 minutes. Turn off the heat. After turning off the electricity, the soybeans are still green.

During the frozen storage of quick-frozen vegetables, the primary factor affecting their quality is the shaking of temperature and humidity and storage methods: during the rapid freezing of vegetables, more than 90% of the water is frozen, and then stored at a low temperature below - 18 ℃, so that the action of microorganisms and enzymes is restrained and can be stored for a long time. However, if the temperature and humidity fluctuate greatly during storage, especially the temperature above - 18 ℃, coupled with slow oxidation during cold storage, the frozen food will be separated from ice crystallization, dry consumption, discoloration, etc., and then the quality will be reduced. Therefore, frequent shaking of storage temperature should be prevented during frozen storage. Practice has proved that the quality of vegetable quick-frozen products is also affected by freezing storage temperature and time. The lower the freezing storage temperature is, the smaller the quality change is, and the longer the freezing storage time is, the greater the quality change is.

Quick frozen soybeans manufacturers tell you a good way to preserve soybeans

First, we wash the soybeans, then boil water in the pot, add some salt, and then put the soybeans into the pot to cook for 5 minutes.

Then we take the soybeans out and cool them with cold water. After cooling, we peel off the soybeans and put them in a bowl.

Then we wrap the bowl with plastic wrap, put it in the refrigerator freezer and freeze it

This is how to preserve the endless soybeans. If there are many soybeans that can't be eaten in a few days, learn to preserve them in this way.

Nutrient analysis of quick frozen soybeans