Soybeans are foods that contain lots of protein and fiber, but low in fat. Soybeans are usually sold dry, although you can also get them fresh. Once boiled, you can use it in a variety of recipes, such as sauces and soups.
Step
Method 1 of 3: Soaking Dried Soybeans
Step 1. Rinse the soybeans using cold water
Put the soybeans in a bowl filled with water. Rub the soybeans gently with your fingers to remove dust. Remove any grit, loose soybean husks, or soybeans that have become discolored and damaged.
Dried soybeans must be soaked first. If you use fresh soybeans, you can boil them right away
Step 2. Drain the soybeans
Place the strainer in the sink, then pour the soybeans into it. Shake the filter to let the excess water drain down. Again, pick up and discard the soybean husks if you find them.
Step 3. Soak the soybeans overnight in the refrigerator
Transfer the soybeans to a large saucepan or bowl. Use 3 cups (about 700 ml) of cold water and 1 teaspoon of salt for every 1 cup (200 grams) of soybeans. Put the soybeans in the refrigerator, and leave them there for 8-10 hours.
Cooling soybeans while soaking aims to prevent fermentation, especially when the weather is hot
Step 4. Drain the water and rinse the soybeans one last time
Once the soybeans are wet, you're ready to cook them. Pour the soybeans into a colander, then shake gently to drain any remaining water. After this, you can cook it however you want.
Method 2 of 3: Boiling Soybeans
Step 1. Place the soybeans in a large saucepan
Make sure the soybeans don't fill more than a quarter of the bottom of the pan. If the pan is too small, the soy foam will overflow and contaminate the kitchen.
Step 2. Pour hot water into the pot
Use 4 cups (900 ml) of hot water for every 1 cup (200 grams) of soybeans. If desired, add 1 teaspoon of salt for added taste.
Place a heat-resistant plate to press the soybeans to the bottom. This way, you can cook the soybeans more evenly
Step 3. Bring the water to a boil, then reduce the heat to simmer the soybeans for 3 hours
As a first step, bring the water to a boil over high heat. When the water starts to boil, immediately reduce the heat to medium or low. Boil soybeans in this way for about 3 hours, or until soft.
- Over time, the water will evaporate. If necessary, add water to the pot.
- Use a slotted spoon to scoop out the soy husk and foam that floats.
- If you boil black soybeans, reduce the cooking time to about an hour and a half.
Step 4. Drain the soybeans and remove the husks, if necessary
First take the epidermis that is in the water using a slotted spoon. Drain the soybeans using a sieve, then shake the sieve to remove any remaining water. If any of the epidermis is stuck to the soybeans, wait a few minutes for the soybeans to cool slightly before you pick them up by hand.
Soybean cooking water can be discarded or stored to be used to make sauces or soups later
Step 5. Use soy as desired
You can add seasoning and serve the soybeans as is, or use them in other recipes. You can add it to lettuce, roast it, or turn it into chili (a spicy dish made of meat, chilies, seeds, and tomatoes).
Method 3 of 3: Cooking Soybeans Using Other Ways
Step 1. Roast the soybeans if you want them to be crispier
Spread the soaked soybeans on a lightly greased baking sheet. Roast soybeans in preheated oven at 177 °C for 40-45 minutes, stirring constantly. Soybeans are ready to serve when the color has changed to light brown and feels crunchy.
You can use the same technique on an electric frying pan. Grease a frying pan with oil, add soybeans, and fry at 177 °C for 40-50 minutes, stirring constantly
Step 2. Use a slow cooker if you have plenty of time
Place the soaked soybeans in a large slow cooker, then pour in the hot water. Add 1 teaspoon of salt, then cover the pot. Cook soybeans on HIGH setting for 6-8 hours.
Step 3. Boil young green soybeans (edamame) for 5-6 minutes
Add 2 tablespoons (30 grams) of salt for every 4 cups (600 grams) of edamame. Let sit for 15 minutes, then place the edamame in a large saucepan filled with salt water. Boil soybeans (with pot uncovered) for 5-6 minutes. Drain the soybeans and let them cool before you serve them. You can serve the soybeans as is in the pan, or peel them first.
Tips
- Canned soybeans are pre-cooked so you don't have to do much to prepare them. Drain and rinse the soybeans before you use them in the desired recipe.
- Soybeans tend to be bland so they don't taste too good when eaten as is. Even so, soybeans are very suitable to be used as a base for other foods, such as tofu, noodles, and various kinds of sauces.
- Unless the recipe calls for "black" soybeans, you should use regular "white" soybeans (which are actually yellow).
- Many people like to boil dry grains for an hour to make them soft. This method may be suitable for other types of grains, but is not suitable for soybeans.
- Place the cooked soybeans or edamame in a plastic bag with a lid and place it in the freezer. This soybean can last for several months.
- Place fresh soybeans in a covered container filled with boiled water, then put it in the refrigerator. With this method, soybeans can last up to 3 weeks.
