I have eaten soybeans for 30 years, and it turns out that I can still eat them like this, sweet and sour and nutritious, and my picky eater likes to eat them the most

Today, tomatoes and soybeans are used to make delicious, soybeans into a sweet and sour taste, and children also like it, it is the best to use it for bibimbap, and friends who like it can try this method.

Tomato stewed soybeans

raw material

150 grams of soybeans and 2 tomatoes.

seasoning

Tomato sauce, salt, sugar.

Practice

Part 1: Pour 150 grams of soybeans into a bowl, pour an appropriate amount of water to cover the soybeans, and soak for another hour. 

Part 2: Soak the soybeans and then clean them; Prepare an electric pressure cooker, pour soybeans into the pot, pour in a bowl of water, cover and press for half an hour; Press it and pour it into a bowl for later use, at this time the soybeans are already soft and glutinous. 

Step 3: Wash and cut two tomatoes, boil water, and blanch the tomatoes for 30 seconds. 

Step 4: Blanch the tomatoes and peel them off, then cut them into cubes. 

Part 5: Heat the oil, pour in the diced tomatoes and stir-fry until the water comes out, then pour in an appropriate amount of tomato sauce and continue to stir-fry. 

Step 6: Stir-fry the tomatoes until they are in tomato sauce, then pour in the soybeans and stir-fry evenly. 

Part 7: Add a spoonful of salt, a spoonful of sugar and stir-fry evenly, then cover the lid and simmer for 3 minutes.

The tomato stewed soybeans are ready, sweet and sour, nutritious rice, with a strong tomato flavor and the fragrance of soybeans, and the soybeans are also very soft and glutinous. After it was cooked, my children and I used bibimbap to eat, and the sweet and sour rice was very nutritious and delicious.