soy sauce

Overview

This is a local specialty pickle. In the past, when material was scarce, vegetable roots and cabbage were not willing to be thrown away. They mixed it with peanuts and soybeans, then added some kelp, and cooked it with soy sauce. It was salty and delicious. It used to be eaten as a pickle, but now many local restaurants serve it as a side dish. I can't eat seaweed, so I didn't add kelp, but added seaweed MSG powder.

Tags

• hot dishes
• home cooking
• preparing meals
• big 23 green onions
• cabbage
• clear water
• coriander
• coriander root
• light soy sauce
• old soy sauce
• peanuts
• sea vegetable and chicken essence
• soybeans
• ginger
• radish
• salt

Ingredients

Steps

1. 1 Take peanut kernels and soybeans, prepare coriander root and a little coriander.

   

2. 2 Wash the peanuts and soybeans.

   

3. 3 Put it in the pot to soak.

   

4. 4 Wash the coriander root and cut into segments.

   

5. 5 Cut some radishes.

   

6. 6 Take some cabbage and tear it into pieces.

   

7. 7 Soak the beans.

   

8. 8 Place all garnishes.

   

9. 9 Put dark soy sauce.

   

10. 10 Release the light soy sauce.

    

11. 11 Put some water.

    

12. 12 Cover the pot.

    

13. 13 During the cooking process, I remembered that I forgot to add the onion and ginger.

    

14. 14 Cook all the ingredients and reserve some of the soup so that the beans don't wilt when stored.

    

15. 15 Add some seaweed MSG.

    

16. 16 Mix well and serve.

    

17. 17 Finished product.