Sprouted soybeans, a vegetable that is disappearing quickly.

Name: Sprouted soybeans, a vegetable that is disappearing quickly.
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 100g Soybean; 1 tbsp Doubanjiang; 1 tsp Soy sauce; to taste minced ginger and garlic; a pinch MSG; to taste chopped green onions; a pinch Sichuan pepper powder; a pinch Sesame oil; 1 tbsp Canola oil

A vanishing old-style Sichuan dish of dry-fried soybeans soaked in a numbing, garlicky sauce of doubanjiang, Sichuan pepper and vinegar.

20 minNewEasy Cold Dishes Simmer Mild Spicy

Instructions

1
Originally, I used broad beans, but since I couldn't find them in the kitchen, I replaced them with soybeans.
2
Chop the green onions finely and set aside.
3
Make the soup base by heating oil in the pan until it is 40% hot, then add doubanjiang, minced ginger and garlic, and stir-fry until fragrant. Add a spoonful of water, then add MSG, ground Sichuan pepper, soy sauce, and sugar, and simmer for 4 minutes before pouring into a bowl. Add sesame oil and chopped scallions to the broth in the bowl and set aside.
4
Dry-frying soybeans in a wok, for example, causes the skin to burn.
5
Pour a generous amount of roasted soybeans into the sauce bowl and mix well.
6
Invert a bowl to seal it, or you can use a sealed container, and it can be used after 30 minutes.
7
Fragrant and slightly numbing, the mildly spicy, sweet, and salty golden soybeans are ready. The soybeans are soaked with the broth, soft, fragrant, and enjoyable to eat, making them a great dish to accompany rice or drinks.