Soya Bean recipe: 60 Photos
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Crunchy Soybeans — Yankitchen illustrations
FAQ
Unfermented foods include – tofu, soymilk, edamame, soy nuts and sprouts, while fermented soy products include – miso, tempeh, natto and soy sauce.
Add the soybeans to a medium/large pot with water (using a 1:4 ratio of soybeans to water), along with bay leaves and salt, if desired. Bring to a boil, then simmer them on medium heat for 2 ½ to 3 hours or until the soybeans are soft and tender. After cooking them, remove the bay leaves and drain any excess water.
It's still best to soak your dried soybeans first when using a pressure cooker: one-hour minimum, four hours is better and overnight (8-12 hours) is best by far. Once you've soaked your beans, discard the water and give them a quick rinse.
Soya chunks can be consumed by first boiling them and then incorporating them into several dishes like gravy, soup, and rice.
10 Products Made From Soybeans (and how to use them)
- Tofu.
- Tempeh.
- Soy curls.
- Edamame.
- Textured Vegetable Protein (Textured Soy Protein)
- Miso.
- Soy sauce.
- Soy milk.
Gomoku-mame (Simmered Soybeans with Vegetables) images
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
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