Secrets of a Huaiyang Cuisine Chef Revealed: Fragrant Oil-Braised Silkworm Beans (Dongting Silkworm Beans) Spice Recipe
Ingredients:
400g soybeans, 30g onion, 20g ginger, 30g garlic, 35g scallion.
Seasonings:
1. Spices: 1 star anise, 2g Sichuan peppercorns, 3g cinnamon, 2g fennel seeds, 4 cloves, 1 slice star anise, 5g dried chili peppers.
2. Vegetable oil 50g, Refined oil 500g, 2g salt, 2g chicken broth powder, 1g MSG, 15g chili oil, 3g scallion flowers.
Instructions:
1. Pierce soybeans with bamboo skewers to create holes.
2. Slice onion into shreds.
3. Slice ginger into slices.
4. Chop scallions into 5cm segments.
5. Smash garlic cloves.
6. Place spices in a small bowl and add a little water to soak.
7. Bring water to a boil on the fire.
8. Add the pierced soybeans to the pot.
9. Add 1 spoonful of salt.
10. Bring to a boil then reduce heat to medium and blanch the soybeans until they are slightly tender.
11. Remove the soybeans and drain.
12. Bring fire, add appropriate vegetable oil.
13. Add ginger slices, onion, garlic and scallion segments respectively, sauté over low heat until fragrant.
14. Add the soaked spices and dried chili peppers (drained with water) and sauté until fragrant.
15. Add appropriate water and bring to a boil.
16. Reduce heat and simmer for 2-3 minutes.
17. After the fragrance comes out, add the blanched soybeans.
18. Add 2g salt, 2g chicken broth powder and 1g MSG, then turn off the heat.
19. Pour into a basin and let it soak for 20 minutes or more.
20. Drain the soy sauce from the soaked soybeans.
21. Pick out the soybeans and place them in a casserole dish.
22. Sprinkle a little chili oil on the soybeans.
23. Heat the pot and add appropriate refined oil.
24. Heat the oil to 60% hot.
25. Pour hot oil over the braised soybeans.
26. Sprinkle with scallion flowers.
▲Chef's Tip:
1. Pierce the soybeans with a bamboo skewer before cooking to help with flavor absorption.
2. When blanching soybeans, add a little salt to season the soybeans from the bottom.
3. When cooking blanched soybeans, be sure to use medium heat, do not use high heat, otherwise the soybeans will burst open.
4. The longer the soybeans soak, the richer the flavor and the better the taste and texture.
5. The hot oil poured onto the soybeans at the end should not be too hot, otherwise the soybeans will burst open and affect the appearance of the dish.
