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sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is cheaper while still providing a good flavor.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often less expensive and gluten-free.

Prepare 500 grams of soybeans and pour them into a large bowl.

Pick out broken soybeans or those with worm eyes.

Pour clear water over the soybeans and wash them by hand.

Soak the soybeans overnight in water.

After soaking, drain and rinse the soybeans, then place them on a plate.

Prepare a piece of ginger by cutting it into thin slices.

Prepare a scallion knot, 2 star anise, a few fragrant leaves, a piece of cinnamon, and a small handful of peppercorns.

Heat a pot without oil and add the washed soybeans along with the prepared ingredients.

Add 1 spoon of salt and enough water to cover the soybeans, stir, cover, and cook for 30 minutes.

While the soybeans are cooking, prepare celery by cutting off the root and breaking off the stalks, then removing the leaves.

Cut the celery into long pieces about 3 cm in length, then into long strips about 0.5 cm thick.

Prepare half a peeled carrot, cut it into thin slices about 0.5 cm thick, then into long strips, and finally into diced pieces.

Chop garlic into slices and then mince it as finely as possible.

Chop ginger into thin slices, then into shreds, and finally into minced ginger.

Prepare a few millet peppers, cut them into small circles, and chop them finely.

Boil water in a pot, add a spoonful of cooking oil and a spoonful of salt, and stir until the salt dissolves.

Add the diced carrots and celery to the pot and blanch for 2 minutes, stirring occasionally.

After 1 minute, remove the vegetables and place them in cold water to cool.

Check the soybeans; if they can be crushed easily, they are done cooking.

Pour the cooked soybeans into a colander to drain and remove the large ingredients (onion, ginger, star anise, cinnamon, leaves, and peppercorns).

Place the drained soybeans into a large bowl and set aside.

Squeeze out excess water from the celery and carrots and add them to the bowl with the soybeans.

Pour in the minced garlic, ginger, and millet pepper.

Add 3-4 spoons of soy sauce, 2 spoons of balsamic vinegar, 2 spoons of oyster sauce, and 1 spoon of steamed fish soy sauce.

Use disposable gloves to mix everything evenly until well combined.

Store the soybeans in a water-free and oil-free fresh-keeping box, smoothing the surface before sealing and refrigerating for up to 7 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens